Randy Chandler
Beef Caldereta, or Kaldereta, is a hearty and flavorful Filipino stew that is commonly served on special occasions and holidays. The dish is a fusion of Filipino and Spanish culinary traditions, similar to other Filipino dishes like Adobo and Menudo. While Caldereta is traditionally made with goat meat, it has evolved to include other meats such as beef, pork, or chicken. The dish is cooked in a spicy tomato sauce and includes vegetables like potatoes, carrots, bell peppers, and sometimes olives and cheese. The addition of cheese brings a whole new level of richness and creaminess to the dish, creating an unforgettable combination.
| Characteristics | Values |
|---|---|
| Main Ingredient | Beef |
| Other Ingredients | Potatoes, Carrots, Bell Peppers, Cheese, Liver Spread, Tomato Sauce, Bay Leaves, Peppercorns, Beef Broth |
| Type of Dish | Hearty, Filling, Spicy, Savory |
| Origin | Philippines |
| Occasions | Special Occasions, Holidays, Family Gatherings |
| Cheese Type | Sharp Cheddar, Eden, Magnolia, Velveeta, Quick Melt |
| Cooking Method | Stovetop, Pressure Cooker, Slow Cooker |
| Cooking Time | 60-90 Minutes |
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What You'll Learn
Choosing your beef cut
Beef Caldereta is a Filipino dish that is typically cooked in a large pot or cauldron, hence its name, which originates from the Spanish word "caldera". While the traditional Caldereta is made with goat meat, it has become common to use beef, pork, or chicken. When choosing a beef cut for your Caldereta, consider the following:
Tougher Cuts
Beef Caldereta is a stew, so the beef is cooked slowly over low heat until it is tender. Tougher cuts of meat, such as brisket, short ribs, round, and chuck (shoulder, leg, and butt) are ideal because they become flavourful and tender during this slow-cooking process. These cuts are also usually more affordable.
Pre-Cut Meat
Many supermarkets sell pre-cut "beef stew" meat, which can be convenient if you don't want to cut the meat yourself. However, keep in mind that this meat is typically made up of scraps from various cuts of beef, so it may cook differently.
Whole Roast
If you prefer, you can buy a whole roast and cut it into uniform pieces yourself. This ensures even cooking and allows you to trim off any gristle, which can be too tough to chew.
Marinating
Before cooking, you can marinate the beef chunks in a mixture of soy sauce, white vinegar, and minced garlic. This adds flavour to the meat and can be done while you prepare the rest of the ingredients.
Browning and Searing
To maximise flavour, it is recommended to brown or sear the beef cubes before adding them to the stew. This can be done in batches if necessary.
In summary, when choosing your beef cut for Beef Caldereta, consider using tougher, more affordable cuts like brisket or short ribs, which will become tender during the slow cooking. You can buy pre-cut meat or a whole roast, and marinating and searing the meat will add flavour and maximise the taste of your Beef Caldereta.
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Preparing the beef
Firstly, choose your cut of beef. Beef brisket is a good option, but other cuts can be used, such as short ribs, round, chuck, bottom eye, and rump roasts. These cheaper cuts become flavorful and tender when cooked slowly. You can buy pre-cut beef chunks or cut the meat yourself into uniform sizes, which will ensure even cooking.
Next, marinate the beef. One recipe suggests a marinade of soy sauce, white vinegar, and minced garlic. Leave the beef to marinate for a few hours in the refrigerator. This will allow the beef to soak up the flavors.
After this, heat some oil in a pan and sear the beef cubes, browning the meat. This step adds flavor to the dish. You can also add the potatoes and carrots at this stage, cooking them until lightly browned before removing them from the pan.
Now you can add the garlic and onion to the pan. Sauté these until soft and then add the rest of the marinade. You can also add the tomato paste at this stage and cook for a few minutes.
Finally, add the tomato sauce, liver spread or pâté, bay leaves, and beef broth or stock. Bring the mixture to a low boil and then simmer for around one to two hours, or until the beef is tender. You can also add spices like paprika and cayenne pepper to add some heat to the dish.
Once the beef is tender, you can add the potatoes and carrots back into the pan and continue cooking until they are tender.
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Making the sauce
The sauce for beef caldereta is typically made from a blend of tomatoes, liver, and cheese.
First, marinate the beef chunks in a mixture of soy sauce, white vinegar, and minced garlic. Leave the beef to marinate for a few hours in the refrigerator.
Next, heat some oil in a pan and sear the beef chunks, browning them on all sides. You can do this in batches if your pan is not big enough to fit all the beef chunks at once. Push the beef to the sides of the pan and add in the onion, cooking until it softens. Then, add the garlic and any leftover marinade, cooking for a minute or so.
Now it's time to add the tomatoes. You can use tomato paste, canned tomato sauce, or fresh tomatoes. If using tomato paste, cook it for 3-4 minutes. If using canned tomato sauce or fresh tomatoes, allow it to simmer for around 10 minutes.
At this point, you can also add some tomato puree or passata to the mixture for a richer tomato flavour. You can also add some water to thin out the sauce, if needed.
Next, add the liver spread or pâté, grated cheddar cheese, soy sauce, vinegar, salt, and pepper. Stir everything together until well combined and allow the cheese to melt into the sauce.
Finally, add some spices to taste. You can add paprika, cayenne pepper, chopped chilli peppers, or red pepper flakes for some extra heat.
And that's it! You've now made a delicious, cheesy sauce for your beef caldereta.
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Adding vegetables
Beef Caldereta is a hearty and flavorful Filipino stew that is commonly served on holidays and special occasions. The dish is prepared with a variety of vegetables, adding to its nutritional value and taste. Here is a guide on adding vegetables to your Beef Caldereta:
Potatoes and Carrots:
Potatoes and carrots are commonly used in traditional Beef Caldereta recipes. These vegetables are added to the dish for texture and to balance the flavors. Start by heating oil in a pot or deep pan, then add the potatoes and carrots. Cook until the edges are slightly browned and then remove them from the oil and set them aside. You can also choose to pan-fry the potatoes and carrots separately to help them hold their shape and keep them from falling apart when added to the stew later.
Bell Peppers:
Bell peppers, both green and red, add sweetness and crunchiness to the dish. They also give the stew a vibrant color. Add the bell peppers towards the end of the cooking process, after the sauce has thickened. Cook the bell peppers until they are soft yet still hold a little crunch.
Olives:
Green olives add a briny contrast to the stew, providing a unique flavor. Add the olives along with the potatoes and carrots, cooking them until they are tender.
Other Vegetables:
You can also add other vegetables such as green peas for a pop of color and slight sweetness. Additionally, some recipes include pineapple juice, though this is not a traditional ingredient and may be added based on regional variations.
Timing and Quantity:
The timing and quantity of vegetables added can vary based on personal preference and the specific recipe followed. Generally, it is recommended to add the vegetables after the meat has been cooked until tender. This ensures that the vegetables do not overcook and maintains their texture and flavor. Adjust the quantities of each vegetable based on your taste preferences and the number of servings you plan to make.
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Melting the cheese
The cheese used in Beef Caldereta is typically shredded cheddar, which adds creaminess and richness to the dish. You can also use a sharp cheddar blend or Eden cheese, a Filipino brand.
To melt the cheese, first, make sure that the beef is tender. Then, add the cheese and stir it into the sauce. Continue cooking until the cheese has melted and the sauce has thickened. If using an Instant Pot, simply sprinkle the grated cheese over the dish, close the lid, and wait a couple of minutes for it to melt.
If you are using a slow cooker, combine the tomato sauce, liver spread or pâté, grated cheddar cheese, soy sauce, vinegar, salt, and pepper in a separate bowl. Mix everything together until well combined, and then pour this mixture over the other ingredients in the slow cooker. Set it to low for 8 hours.
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Frequently asked questions
You will need beef, garlic, onion, liver spread or liver paste, cheese, tomato sauce, beef broth, potatoes, carrots, bell peppers, and green olives.
First, marinate the beef in a mixture of soy sauce, white vinegar, and minced garlic. Next, heat oil in a pot or pan and add the beef. Cook the beef until browned, then add the garlic and onion. Continue to sauté the beef until it is slightly browned, then add water, bay leaves, and pepper. Bring to a boil, then turn down the heat and let it cook until the meat is tender. Finally, add the potatoes, carrots, liver spread, cheese, and bell peppers. Cook until the cheese is melted and the sauce is thickened.
You can use a sharp cheddar blend or grated cheddar cheese, which will add creaminess and richness to the dish.
