Beef Kaldereta is a popular Filipino dish that is served during parties and holidays. It traditionally uses goat meat as the main ingredient but beef, chicken or pork may be used instead. Tomato sauce, onion, liver spread, bell pepper and cheese are the usual secondary ingredients used. In this recipe, beef was used and carrot, green peas and potato are added to the usual vegetables used. The beef was first marinated and then browned before being slowly cooked in a tomato sauce mixture. Liver spread was used to thicken as well as flavor the sauce. This Beef Kaldereta dish was so good and delicious. Furthermore, the meat was so tender and full of flavor. My family and I enjoyed this wonderful dish for lunch on Sunday. We took some to a dear friend who was not feeling well lately. I was hoping this appetizing dish would cheer him up. And I am glad it did! 😀
Beef Kaldereta is a popular Filipino dish that is served during parties and holidays. It traditionally uses goat meat as the main ingredient but beef, chicken or pork may be used instead. Tomato sauce, onion, liver spread, bell pepper and cheese are the usual secondary ingredients used.
- 1 ½ lbs stewing beef cut into 1 inch cubes
- ½ cup vinegar
- 6 whole peppercorns crushed
- 4 cloves garlic crushed
- 4 tablespoons vegetable oil
- 1 onion sliced
- 1 cup tomato sauce
- 1 bay leaf
- 2 teaspoons sea salt
- 1 teaspoon sugar
- 2 cups water ,or more as needed
- 1 red bell pepper ,cut into strips
- 1 small carrot ,peeled and diced
- 1 potato ,peeled and diced
- 1 teaspoon Tabasco sauce or your favorite hot sauce
- ¼ cup liver spread
- ½ cup frozen peas
- Grated cheddar cheese ,optional
In a bowl, combine vinegar, crushed peppercorns and garlic. Stir in the beef, cover with plastic wrap and let marinate in the fridge for 1 hour.
While the beef is marinating, prepare all the vegetables needed for this dish.
After an hour, remove the beef from the marinade and let it drain for few minutes.
Using a heavy pan, brown the beef in hot oil a few pieces at a time. Transfer into a plate and set aside.
Using the same pan, sauté the onion until translucent. Return the browned beef to the pan. Add tomato sauce, bay leaf, salt, sugar and water. Bring to a boil, lower the heat, cover and simmer for 1 ½ to 2 hours or until the beef is tender, stirring constantly and adding more water as needed.
Add the red pepper, potato, carrot and hot sauce. Cover and simmer for 10 more minutes.
Add the liver paste and green peas. Stir and cook for another 5 minutes.
Transfer into a serving plate and top with grated cheese, if using.
Serve as is or with steamed rice.
Recipe adapted from the cookbook “Filipino Cooking Here & Abroad”.