Beef Caldereta

I must admit that after its publication way back in 2008 I made a lot of research on how to make a perfect Caldereta.  Afterall it is one of my favorite meat festive filipino dishes.  There are truly different ways to make Caldereta; but traditionally it is made with goat meat and stewed in tomatoes.  As goat is not so popular meat to consume (normally there are special kambingan/goat stores that you can buy them) while others find the meat a bit strong Filipinos in the long run opted for a much easier to cook and easier to find meat like beef.  Some make use of chicken and pork too.  But nonetheless, the essential ingredients to put are tomatoes and liver spread.  I prefer to use chicken liver as they are more natural and tasty than canned liver spread (mostly flour and liver flavorings only).  We can vary also the extenders we put inside like green peas instead of olives.  We can also make a spicy version or a very spicy version depending on our palate.  Anyways, here is the improved version of my Caldereta recipe with the help of my Tiyang Mina. Enjoy and kain na!

1 kg of stewing beef cut into cubes

150 g of chicken liver chopped

250 g of potatoes peeled and quartered

2 red bell pepper grilled, peeled and chopped

2 big onion chopped

1 head of garlic minced

250 g of carrots peeled and cut into cubes

100 g of pitted green olives or green peas

half a cup of tomato sauce

1 tsp of tomato paste

2tsps of chili powder or cayenne powder

a bottle of sprite or seven-up

2 tbsps of hot sauce

2 tbsps of chili oil

2 tbsps of olive oil

10 g of butter

grated cheese

Marinating ingredients:
Half a cup of red wine, seven-up or sprite,salt, pepper, 1 tbsp of crushed garlic, 1 big onion minced, half a cup of coarsely chopped chicken liver, some thyme and rosemary

Marinate for at least one hour the beef. In a pan, fry lightly the beef with olive oil and butter. Use the same frying pan for the carrots and potatoes, and the rest of onions and garlic. Then in a crock pot or any deep and thick casserole put all the ingredients including the marinating sauce. And simmer covered over low fire for two hours. Add some grated cheese at the end of cooking and cover.

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Comments: 10

  1. J Hirayama January 5, 2010 at 10:15 pm Reply

    One important ingredient is missing – liver spread.

  2. nadine July 12, 2010 at 11:07 am Reply

    i will try this later this afternoon..the recipe doesn’t have liver spread maybe because it was substituted with chopped chicken liver.

  3. Tita Marie October 6, 2010 at 11:59 am Reply

    No need to put liver spread since there is chopped chicken liver

  4. myrna November 9, 2010 at 7:44 am Reply

    is it ok if you put some pineapples?

  5. ching December 16, 2010 at 2:44 am Reply

    thanks for the recipe. try to add more onions.

  6. genny December 30, 2010 at 10:06 am Reply

    i love to put cheese in a caldereta..

  7. feliz April 20, 2011 at 6:33 pm Reply

    For how many persons is this recipe? I am planning to try this recipe for 15 persons…Will it suffice? I will also have fried chicken and sauteed brocolli. Need your answer ASAP. Thanks.

  8. mercy balmeo July 28, 2011 at 5:56 pm Reply

    1 cup of thick coconut milk can b a substitute for olive oil .do it after frying then let it a little bit oily…taste good

  9. BEACEN September 13, 2011 at 11:23 am Reply

    instead of expensive olives,I prefer using fresh pineapple or canned pineapple tidbits and little sugar and calamansi when i make beef caldereta.Try!!! you will love the taste of it. Happy Cooking

  10. Cecile October 29, 2011 at 12:43 am Reply

    i think you can omit liver especially if you don’t like liver….i don’t put liver when i cook mine because husband doesn’t like it with liver.

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