Mudah

Kaldereta

Name: Kaldereta
Total time: 2 h 30 min
Yield: 6
Cuisine: Filipino
Ingredients: 1.2 kg Beef shank or chuck, in 5 cm cubes; 100 g Liver spread or pâté; 400 ml Tomato sauce; 3 Potatoes, quartered; 2 Carrots, in chunks; 2 Red and green peppers, in strips; 80 g Green olives; 1 Onion, chopped; 6 Garlic cloves, minced; 3 Bay leaves; 800 ml Beef stock or water; 3 tbsp Cooking oil; 50 g Cheddar, grated

Beef stewed with tomato, liver paste, olives and peppers until the sauce turns thick and rust-red — the Spanish-descended stew Filipinos cook when there is something to celebrate.

Sumber

Resipi oleh Filipino home kitchens · 🏺 Tradisional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · fiesta stew — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a meat stew from the Philippines, made with beef, chicken, pork or goat and stewed with vegetables. Quantities and the late-liver instruction are this book's own.

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Langkah

Brown the beef hard in the oil in batches. Set it aside.
Fry the onion and garlic in the same pot until soft, scraping up what stuck.
Return the beef, add the tomato sauce, stock and bay leaves. Cover and simmer 90 minutes.
Stir in the liver spread and cook 10 minutes until the sauce thickens and darkens.
💡 Add the liver near the end, not at the start. An hour of boiling turns it grainy and bitter, and there is no fixing it once it has.
Add the potato and carrot, cook 15 minutes, then the peppers, olives and cheese for a final 5.
Rest 15 minutes off the heat before serving with rice.

💡 Petua

Goat kaldereta (kalderetang kambing) is the older, more rural version and the one served at fiestas in the provinces.
It is better the next day. The liver and tomato need a night to stop tasting like two separate things.