Filipino Beef Caldereta Recipe


This Beef Caldereta Recipe that I'm sharing with you was my Grandpa's. He was an expert cook just like my Grandma. They all had their own unique cooking styles and specialties. Grandpa's specialty was the ever-popular Beef Caldereta. I guess I can say that no one in the house does it better than the "Old Man". My Grandpa's Beef Caldereta Recipe wasn't different at all with other Beef Calderetas except for one thing. His Beef Caldereta had one secret ingredient- San Miguel Beer. Yeah, you got it right. He puts a little beer when cooking Beef Caldereta!

The Beef Caldereta is also a tomato sauce-based dish just like the beef mechado and the chicken afritada. It was introduced to us by the Spaniards and eventually became one of the household favorite of Filipinos. There are many versions of the Beef Caldereta Recipe but originally the first caldereta used goat meat instead of beef. Others use pork or chicken. Beef is the most popular though.

 Here is my Grandpa's Beef Caldereta Recipe. Enjoy!

beef-caldereta-recipe

Ingredients:
  • 1 kilo beef, cut into chunks
  • 1 big can (350g) liver spread
  • 5 onions, minced
  • 5 cloves garlic, minced
  • 6 tomatoes, sliced
  • 1 cup tomato sauce
  • 3 green peppers, diced
  • 3 red peppers, diced
  • 4 pieces hot chilli peppers, minced
  • 3/4 cup grated cheese
  • 2 cups beef stock or water
  • 1/4 cup cooking or olive oil
     
Cooking Procedure:
  • In a stock pot or sauce pan, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
  • Add in the beef, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
  • Add the cheese and olives (optional) and continue to simmer until the sauce thickens.

Hot Tip:
  • Goat's meat can also be used to make caldereta. Just be sure to marinate the goat's meat in vinegar, garlic, salt and pepper for at least 15-20 minutes.
  • For a very flavorful and delicious kalderetang baka, use beef stock instead of water. 
  • Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.


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3 comments:

  1. This is a new recipe for me.I would like to eat this special recipe but the problem is that my mother is not there.She will come next month.So I am very upset.

    ReplyDelete
  2. Would this still be good without the liver spread?

    ReplyDelete
    Replies
    1. The liver spread is optional actually.. and is a personal preference. I cook my Beef Caldereta without it and my friends love it :)

      Delete

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