Beef Caldereta (Or is it Kaldereta ?) This is a wonderful and slightly spicy Beef Stew, Whichever way you spell it. I eaten a lot in my time and most have disappointed me. Usually because the very cheapest meat has been used, not correctly cooked and ended up tough, stringy and still too fatty. By the way, as Caldereta is basically a stew it can be made using different meats, such as Lamb, Pork, Chicken or even certain fish/Shellfish/crustaceans. Anyway here's what works for me. Ingredients:- Meat (Beef cut into large chunks) Potatos (quartered) Carrots (large chunks) 1 Red Pepper (seeded and sliced) 1 Green Pepper (seeded and sliced) Peas (I prefer petits pois) Soup stew thickner such as cornflour 2 cloves of garlic for the marinade (crushed and chopped) 3 cloves of garlic for the stew (finely chopped) 2 large onions 3 large tomatoes Hot Chilli (to suit your own taste) 2-3 Bay leaves Salt ( to taste) Fresh ground black pepper (to taste) Tomato sauce Tomatoe puree (about 2 tablespoons) Vinegar & Soy Sauce in equal parts (about 60ml each) Beef Stock (min 150 ml) Preparation:- Mix the cubed beef with vinegar, soy sauce and garlic in a large bowl. Marinate in the frige for 4-8 hours. Remove the meat from the marinade and set aside. Keep the marinade. Cooking Method:- In a large casserole dish, heat a small amount of oil and brown the beef all over. Remove the beef and set aside. Add a little more oil to the pot if needed then sauté the garlic and onions. Then add the tomatoes, red & green peppers and half of the chilli peppers. Add the tomato sauce and tomato puree and simmer for 3-5 minutes just to cook down a little. Add the beef, beef stock, bay leaves and the original marinade. Bring back to boil and simmer, covered, until the beef is tender. Season with salt and pepper ( to taste) Then add the potatoes and carrots. Simmer until cooked to your preference (I like my cooked but firm). Then add the peas to just cook through, together with the remainder of the chilli peppers. Just allow the sauce to thicken by adding some cornflour (mixed in a little of the sauce) Adjust seasonings (and chilli to taste) and serve hot with plain rice.
:shock::shock: I don't think so. Anyway I hope not, this is original Micawber development Bit difficult to be sooooooo very original with Beef, Spuds, Tomato and Carrots. Just added my special Japanese touch to lift the recipe to a higher level (no offence intended). To make it even more Pinoy the vinegar should be pure Tuba vinegar
That's more like it Tonight for dinner we had Baboy na Sinigang, with spinach, with string bean, with chinese cabbage, with eggplant and with ..... lots more. It was :wow: Just because of small but special touches from our experience and testing. For example, use only prime cut pork belly, boil the pork belly with onions until almost soft and tender then add the veggies to finish (with special secret touches). Result = heaven . You cannot find any of my recipes online ..... impossible..... but I give them here. FREE
oh i see so you are the new compitator of jamies 30 minutes meal ??:shock: Micawber 1 hour dinner meal the newest programme on Air
Bah!!!!, Jamie Oliver is a TV personality, presenter and marketing chef. Proper cooking requires Rick Stein :wow: In my humble opinion.
I Googled the recipe, you are correct and honest, it's unique I may give this one a try next week as Kaldereta is one of my favourties when Ana and me are out with the kids in Manila, should be freezable too, I've just gotten to the point where I cook enough to stay one month in advance with meals, I have a soft spot for Indian food and I am not bad a cooking a good curry. Not sure about the peas in the Kaldereta though not sure I've ever seen that in the Phils, Ana hates peas but for me I think I would like that in a Kaldereta
one of the secret ingredient of a good beef caldereta is ...... LIVER SPREAD! reno or purefood will do good.. believe me, it will do wonders with your caldereta
and you dont have to be TV personality obviously as they only need a person with personality indeed hahahah {jokes)
yuna, how much liver spread to add? and when do you add it? Would I just add it to my recipe or do I need to remove something? Is Liver Spread only for Beef Caldereta? Sorry for questions but I will try it. I am planning to experiment with Chicken Caldereta and also Lobster Caldereta, do you have any ideas for that??
liver spread is optional some like it some dont personally im not a fan but you might like it so worthy to try you sounds adventurous in your cooking Micawber is your wifey enjoy cooking itlsef like tinolang manok ala bisaya?
"cook till tender" is the tricky one here as local meat doesnt get hung would require cold storage I guess
Yes it can be tricky there in Phils. But still quite a lot you can do. Marinating the meat is one of the best ways to tenderise it. Try different marinade mixes (maybe add some ginger) and maybe a longer time, say 12-24 hours. Also try buying the meat as a single piece and cutting it up into chunks yourself by cutting at right angles to the length of the muscle(against the 'grain').This will shorten the length of connective tissue and achieve maximum tenderness. Cutting along the grain will produce "stringiness" and be less tender. Correct butchering is often not done in Phils. Cooking slow and low can also help. But check at intervals as overcooking can also make the beef tough. Unfortunately sometimes nothing will help, especially if the animal was old.
for a kilo of pork/beef, 2 small cans of reno or purefoods liver spread i enough and it is usually added at the end of cooking process but mama says nothing beats the 'real' one ... fry the liver a bit and then put it in the food processor until it is paste like and then pour it in your caldereta yum!
