Thursday, December 15, 2011

Beef Caldereta



beef, chunks
liver spread, 1 can 350g
onions, minced
garlic, minced
tomatoes, sliced
tomato sauce
green peppers, diced
red peppers, diced
hot chili peppers
potatoes, chunks
carrots, chunks
3/4 cups grated cheese
2 cups beef stock or water
salt and pepper


1. Saute garlic, onions and tomato with red and green peppers and chili
2. Add beef, tomato sauce, liver spread and stock or water
3. Add salt and pepper to taste
4. Simmer for an hour or more (until the beef is tender)
5. When beef is tender, add cheese and continue to simmer until the sauce thickens

To be honest, I was really scared to do this because this is such a classic Filipino favorite and  it's one of my favorite dishes. Our yaya used to cook this really amazing Caldereta and I've become so critical about Caldereta dishes ever since. I don't like it when people make it too tomato-ey because it only tastes like Afritada to me.  I also really like it spicy (as in I want my tongue and lips burning) so when I decided to try this on my own, I was so scared. 

Anyway, it turned out really well, and I'm not sure if it was beginner's luck --- so I really have to try it again. My mistake was that I put in the vegetables (carrots and potatoes) too early so they were mashed by the time I finished. I also made a mistake of cutting the meat to small, so maybe next time I'll leave them big and chunky. Despite those boo-boos, my Caldereta was amazing! It was tasty because I used two cans of liver spread and I added a lot of red chili to make it really spicy. Next time I want to do this with ox tongue and then I'll show it to you again, I promise!

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