It's Sunday, and I want to cook something special for my family and boyfriend so I decided to have beef caldereta. I went to the market early in the morning to get a hold of fresh beef.
Kaldereta or Caldereta is a popular tomato-based Filipino dish usually served during special occasions or weekends. Beef, chicken, chevon (goat meat) and pork are commonly used for this recipe.
1/2 kg beef shortribs
2 medium potato, cut into chunks
2 medium carrots, cut into chunks
1/4 cup liver spread
200 g tomato sauce
1 can green peas
1 pc red bell pepper
4 cloves garlic, crushed (divide into two parts, one for boiling the other for sauteing)
1 medium onion, sliced (divide into two parts, one for boiling the other for sauteing)
1 pc laurel leaf
grated cheese
salt and pepper to taste
How to cook
Boil the beef in a small amount of water with garlic and onion until the meat becomes tender. You can just add water little by little if it takes time to tenderize the meat. We don't want to have too much broth. While waiting for the meat to be tender, fry pan the potatoes and carrots then set aside.
When the meat is tender, saute the remaining onion and garlic in a pot or deep pan. Add the meat to the pan; don't throw the broth because we'll need it later. Add liver spread and stir then add the broth. Let it simmer for about 4 minutes.
Add the tomato sauce, potatoes, carrots and laurel leaf. Season with salt and pepper to taste. Let it simmer for 2 minutes. Add green peas and bell pepper. Simmer until the bell pepper is half-cooked. Lastly, add the grated cheese.
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