Beef kaldereta

Beef kaldereta

Kalderetang baka

By
From
7000 Islands
Serves
3
Photographer
Jana Liebenstein

Kaldereta is a mainstay on my mother's party menu. As with all stews, it improves with time: slow cooking tenderises the tough meat and develops the rich sauce. Its flavours are further enhanced if served the next day. Look for liver spread in Asian grocery stores or liverwurst at supermarkets.

Ingredients

Quantity Ingredient
60ml vegetable oil
600g beef chuck, trimmed and cut into 4 cm pieces
4 garlic cloves, finely chopped
2 onions, sliced
2 tablespoons tomato paste
400g tin chopped tomatoes
2 tablespoons cane or rice vinegar
1 1/2 teaspoons fish sauce
625ml beef stock
1 bay leaf
1 red capsicum, seeded and cut into 2.5 cm strips
1 green capsicum, seeded and cut into 2.5 cm strips
90g green olives
2 long green chillies, whole or thinly sliced
50g liver spread or liverwurst, chopped
steamed rice, to serve

Method

  1. Heat 1 tablespoon of the vegetable oil in a large, deep saucepan over medium–high heat. Add half of the beef and cook for 4 minutes, turning until browned all over. Transfer to a plate and repeat with another 1 tablespoon of oil and the remaining beef.
  2. Heat the remaining vegetable oil in the cleaned pan over medium heat and cook the garlic and onion for 5 minutes, stirring until soft.
  3. Add the tomato paste, stir for 1 minute, then add the tomatoes, vinegar, fish sauce, stock and bay leaf and season with freshly cracked black pepper.
  4. Return the beef to the pan and stir to combine (it should be just submerged in liquid; add a little extra stock or water if necessary). Bring to the boil, then reduce the heat to low and cook for 2 hours, stirring occasionally.
  5. Add the capsicum and cook for a further 30 minutes, or until they have softened and the beef is tender and breaks apart easily with a fork.
  6. Add the olives and chillies and cook for 2 minutes, or until warmed through.
  7. Add the liver spread and stir until well combined. Season with salt flakes and freshly cracked black pepper, to taste, and serve with steamed rice.

Where does it come from?

  • With its Iberian flavours of tomato, onion and olive, kaldereta (also caldereta) is easily identified to have Spanish roots. Its name is also derived from the Spanish ‘caldero’, a type of cooking pot. Over time, Filipinos put their stamp on the dish by adding liver to thicken and enrich the sauce; now, tinned liver spread or grated edam cheese (queso de bola) are commonly substituted.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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