Special Diet - Created Date : 23.8.2019
Beef Kaldereta (or Caldereta) is a Filipino, spicy, tomato-based beef that is loved by the Filipino. This spicy dish is usually served on holidays and special occasions, but believe me, you don't have to wait for a special event to enjoy this classic Filipino meal.
Traditionally, Caldereta is prepared using goat meat. However, because it is quite difficult to come, I prefer to make meat with meat that is more easily available.
Beef is actually a taste of “goat meat şey or a taste of goat meat because of what we call adlandır maanggo” in Tagalog.
And since this dish is very popular in the Philippines, especially in the north, many people cook using their favorite or existing meat, such as pork and chicken.
The recipe itself is simple, but it may require a slightly longer cooking time until the meat is really soft, but I can assure you it's worth supplying.
The contents are not that difficult. Some vegetables, such as tomato sauce and carrots, bell peppers and potatoes, are like tomato based stew.
The spice that separates this food from the normal stew. Normally this dish is made really hot. However, it can be adjusted to tolerate the spicy.
Armin and I were both fans of spicy food, that's not something we can't handle. Spicier, better.
In addition, it is added to the liver spread to make it more thick and to make the sauce thicker.
I used beef meat delights for this recipe, but other cuts could be used. The other cuts that are more popular for Caldereta are the short ribs of beef. Other hard cuts such as round and chuck (shoulder, leg and butt) are also ideal because they are delicious and soft due to low-slow cooking.
Heat the oil in a saucepan or in a deep pan over medium heat, add the potatoes and carrots and cook until the edges are slightly browned. Remove potatoes and carrots from oil and set aside.
In the same pan, sauté the garlic and onion until it is recovered. Add the pieces of beef and cook for 5 minutes or lightly brown.
Add water and bay leaf and boil. After boiling, turn the temperature down and close the lid. Cook for 50-60 minutes or until the meat is soft, mix occasionally and add as much water as needed.
When the meats are softened and the water is halved, add tomato paste, pepper and liver juice and cook for 5 minutes.
Add baked potatoes and carrots and the rest of the vegetables and cook for 5 minutes. Finally, add the grated cheese and sprinkle with salt and pepper.
Serve hot with boiled rice.
Quantity Per Serving
Calories 352 Calories from Oil 171
% Daily value *
Total Oil 19g29%
Saturated Fat 525%
Total Carbohydrates% 15g5
Dietary Fiber% 4g16
% Vitamin C101.7
* Percentage of Daily Values ??is based on a 2000 calorie diet.
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Bebs is here! I love to cook and try new things and DIY projects! Even though I see myself as a host, I like to see other places from time to time.
If you are looking for a recipe and are not here, please make a request and I will do my best for you!
Hi Cris, Cheese adds a creamy flavor to Caldereta, but it is actually only a secondary ingredient and must be processed cheese (or similar) in the cheese imported in the Philippines (Eden or Magnolia). different taste and texture. You can skip it, but there are a lot of people like this in the calderetas.
Hi Vanessa, you can use liver pate or potted meat. also try to chop a piece of pork liver (or mixed with chicken liver) and finely chop or calibrate using a food processor / blender until it becomes smooth.
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