Recipe Talk

Guys please help me on this...

anyone know the recipe of a beef caldereta???

thanks in advance

Special Beef Kaldereta. Kaldereta is the most popular celebration dish. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time. I have already posted kaldereta recipe. Click here to see all. But all those recipe uses commercial kaldereta mixes. To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it.

Ingredients:

1 kilo beef spareribs
1/2 cup chicken liver, fried, massed in to paste
2 medium size red bell pepper, cut into 1” square
2 pcs. whole sweet pickle, sliced crosswise
1 small can button mushroom
1/2 cup grated cheddar cheese
1/2 tsp. ground peppercorns
2 medium size onion, chopped
1/2 head garlic, chopped
1/4 cup vinegar
1 cup green olives
1 cup tomato sauce
1/2 tsp hot sauce
3 bay leaf
salt

Cooking procedure:

Marinate beef meat with vinegar, a dash of salt and pepper for 5-10 minutes. Drain marinade and stir fry meat until color changes to light brown, keep aside. In a saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add tomato sauce and stir cook for 3-5 minutes. Add 8-10 cups of water, ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains. Add more water as necessary. Add liver paste, mushroom, green olive and cook for 2-3 minutes or until sauce thickens. Add bell pepper, hot sauce, cheddar cheese and season with salt and cook for another 2-3 minute, serve hot.

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Pork Kaldereta, Kalderetang Baboy. On several parties that I have attended I often see pork kaldereta on the table. I personally never cooked pork kaldereta because I always thought kaldereta are best cooked with goat, beef ect. This is my first attempt to use pork for my caldereta. I have chosen the tail part I thought the bones and tails of the hog would do best for my version of pork kaldereta. To give a little sweetsour taste we Pinoy have come to love I added a can of pineapple juice. The resultant dish was great and was really enjoyed by the family. Here is the recipe

Ingredients:

1 kilo pork with bones and skin, cut into serving pieces
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
1 small can liver spread
1/2 cup grated cheddar cheese
1/2 tsp. peppercorns, crushed
2 medium size onion, chopped
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup cornstarch
1 cup tomato sauce
1/2 tsp hot sauce
2- 3 pcs. siling labuyo
3 bay leaf
cooking oil
salt

Cooking procedure:

In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside. Using same saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add tomato sauce, hot sauce and stir cook for 3-5 minutes. Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 30-45 minutes or until pork are tender, add more water as necessary Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes. Add bell pepper and season with salt to taste, cook for another 2-3 minutes. Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken. Serve hot.

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Kalderetang Manok, Chicken Kaldereta. Kaldereta is not the usual way of cooking chicken, Pinoy chicken stews are normally cooked adobo, afritada or pininyahan. Of course chicken can also be cooked as kaldereta and it is equally tangy delicious if done right. On my chicken kaldereta I used chicken wings, I find chicken wings the tastiest part and it’s ideal for my version of kaldereta. Other choice chicken parts can also be use or use the whole chicken. I used Mama Sita kaldereta mix, I always use this ready mixes, it made cooking trouble-free and has benefited most of us, the Overseas Pinoys and those of us who don’t have the luxury of time. Never the less the dish came out excellent, here is how I cooked it.

Ingredients:

1 k. chicken, cut into serving pieces
6-8 pcs. regular hotdog, cut diagonally into three
2 medium size bell pepper, cut into wedges
1 medium size carrot, cut into wedges
1 medium size onion, chopped
1/2 head garlic, chopped
2 tbsp. pickled relish
1 small can liver spread
1 tsp. paprika powder
2-3 pcs. siling labuyo,chopped
1 tbsp. peppercorns
1/4 cup vinegar
1 cup tomato sauce
1 pkt. kaldereta mix
2-3 pcs. bay leaf
salt and pepper
cooking oil

Cooking procedure:

Marinate chicken with vinegar, a dash of salt and pepper for 5 to 10 minutes. Drain marinate. In a sauce pan stir fry chicken in batches until color changes to light brown, remove from pan and keep aside. In same pan, sauté garlic and onion, return chicken and sauté for another 2 to 3 minutes. Add tomato sauce and liver spread, stir cook for 3-5 minutes. Add 3 to 4 cups of water, crushed pepper corns and bay leaf simmer for 15 to 20 minutes or until chicken are tender. Add carrots, hotdog, siling labuyo, paprika and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes and until sauce thickens. Add bell pepper, season with salt if required and cook for another minute, serve hot with steamed rice.
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Kalderetang Baka. My third post was kalderetang kambing that was sometime in June, That dish is one of the most visited item on this blog and I would say kaldereta is one of the most searched food item in the net as well. Beef for most Pinoy is cooked as nilaga or sinigang because it is simple to prepare and with simple ingredients also, how ever majority would also wish they could cook it as kaldereta but most likely they would not know how, that’s why it is one of the most search food item. Beef and goat are the most common meat used, but you could always innovate and use alternate ingredients. Obviously kalderetang kambing is my favorite, what’s your favorite kaldereta?

Ingredients:

1 k. beef spareribs
2 medium size green/red bell pepper, cut into 1” square
2 medium size potato, quartered
1 medium size carrots, cut same size as potato
1 can button mushroom, cut into halves
2 medium size onion, chopped
1/2 head garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pkt. kaldereta mix
5-8 peppercorns, crushed
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo
3 bay leaf
salt and pepper

Cooking Procedure:

Marinate beef meat with vinegar, a dash of salt and pepper for 5-10 minutes. Drain marinate and stir fry meat until color changes to light brown, keep aside. In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes. Add 8-10 cups of water, crushed pepper corns and bay leaf simmer for 1 to 1/2 hours or until meat are tender. Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper, season with salt and cook for another minute, serve hot.

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Kalderetang Kambing. Kaldereta is one of the meat dishes everyone has come to love. You can always find it in the menus of authentic Pilipino restaurant or even in "turo-turo" type restaurant. On every celebrations, on ordinary occasions or get together party kaldereta will most likely be on the table. There is the kalderetang baka, manok or even pork. But on this post it’s the favorite kalderetang kambing.

Yes it’s the same kambing that you see in your backyard back in the province. Fresh goat meat is available here in UAE they come from India. Goats are slaughtered here the meat is called Indian mutton, I don’t know why its called mutton when in fact its actually a goat meat, mutton is for lamb meat. Its available in all supermarket or in small neighborhood meat shops. I bought the Indian mutton for this recipe at Al Maya it’s a 24 hours grocery supermarket located near our flat building. Pilipino non pork food products are also available. I bought the kaldereta mix and tomato sauce on same grocery store.

The meat is not that pungent, it's from a year old goat so it doesn’t require the pressure cooker, just simmer it for approximately 30 minutes and its just tender so be careful not to over boil it.

Ingredients:

1 k. Indian mutton (Indian goat meat)
2 medium size green/red bell pepper, cut into 1” square
2 medium size potato, quartered
1 medium size carrots, cut same size as potato
1 can button mushroom, cut into halves
2 medium size onion, chopped
1/2 head garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pkt. kaldereta mix
5-8 peppercorns, crushed
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo
3 bay leaf
salt and pepper

Cooking procedure:

Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes. Drain marinate and stir fry meat until color changes to light brown, keep aside. In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes. Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender. Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper, season with salt and cook for another 30 seconds, serve hot.

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Beef Caldereta
By George Clement on December 14, 2005

Total Time: 1 1/4 hr Servings: 6-8 About This Recipe
"This is a tasty dish from the Philippines. I live in the Philippines and this dish was prepared by my Filipino wife, it is the common recipe for Caldereta in the Philippines. It is a rich, very filling meaty dish and when served on a bed of cooked rice can be a one dish family meal."
Ingredients
2 lbs beef, cubed 3 -4 cups water 1 medium onions, chopped 1 garlic cloves, crushed 1 cup bell peppers, cut into strips 1 cup tomato sauce 1/2 cup tomato paste 2/3 cup liver, spread 1 cup grated cheese 1 cup unsweetened pineapple juice 1 tablespoon Tabasco sauce (optional) 3 large bay leaves 3 medium potatoes, sliced 2 medium carrots, sliced salt and pepper Directions
Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
In a separate pan sauté garlic until almost brown. Add to beef and broth.
Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
Add bay leaves, bell pepper, carrots, and potatoes.
Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
Add optional Tabasco sauce.
Cook until cheese is melted, stir.
Remove bay leaves.
Directions (cont.)
Add water if the mixture is too thick.
Serve hot on individual servings of a bed of cooked rice.

Nutrition Facts
Serving Size: 1 (422 g)

Servings Per Recipe: 6

Amount Per Serving % Daily ValueCalories 410.3 Calories from Fat 93 22% Amount Per Serving % Daily ValueTotal Fat 10.3g 15% Saturated Fat 4.8g 24% Cholesterol 100.0mg 33% Sugars 11.6 g Sodium 679.8mg 28% Total Carbohydrate 37.8g 12% Dietary Fiber 5.2g 21% Sugars 11.6 g 46% Protein 41.5g 83%

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BEEF CALDERETA INGREDIENTS:

2 tbsp olive oil
2 lbs top sirloin or stewing beef cut into cubes
4 pcs bay leaves
1/4 tsp peppercorn
3 cloves garlic, chopped
1 medium onion, chopped
1 500 gm can of stewed tomatoes
2 pcs medium potatoes, peeled and cut into wedges
2 pcs medium carrots, cubed
1 tsp sugar
about 200 gms of olives
about 100 gms green peas
2 red bell pepper, chopped
salt or soy sauce to taste
2 tbsp liver spread

BEEF CALDERETA PROCEDURES:
Heat oil in a saucepan. Add beef and saute until brown. Add the bay leaves, peppercorn, garlic, onions, and bell pepper. Cook for about 2 minutes, stirring occasionally. Add about 3 cups water, and stewed tomatoes. Cover pan and let boil. Lower the heat to a minimum and simmer for about two hours or until beef is tender.

Once beef is tender, add potatoes and carrots and simmer for about 10 minutes. Add sugar, olives, green peas and liver spread. Add salt or soy sauce to taste. You may add red hot chili peppers if you want it spicy. Serve hot. Tastes even better the next day.

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(Filipino beef stew)

Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables.

4 to 6 servings

•Beef round or chuck, cubed -- 2 pounds
•White vinegar -- 1/4 cup
•Soy sauce -- 1/4 cup
•Oil -- 2-3 tablespoons
•Onion, chopped -- 1
•Bell pepper, chopped -- 1
•Garlic, minced -- 1/4 cup
•Tomato sauce -- 2 cups
•Stock or water -- 2 cups
•Potatoes, peeled and cubed -- 2 cups
•Peas -- 1 cup
•Salt and pepper -- to taste
•Liver pâté (optional) -- 1/4 cup
Method
1.Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.
2.Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl.
3.When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat.
4.Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes.
5.Sir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary.
6.Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.
Variations
•Goat meat is often used instead of beef when making caldereta. It can also be made with chicken.
•Brown 1/2 pound of sliced chorizo sausage along with the beef and add to the stew.
•Add 1/3 cup pitted green olives when you add the potatoes and peas.
•Try adding different vegetables: cabbage, carrots, cassava root.
Notes
•Adding the liver pâté is not really necessary, but it adds richness to the final dish that is very nice. Small cans of pâté can be found in most Asian markets. An acceptable substitute would be liverwurst.

1/2 k beef round
1/4 c. vinegar
10 pcs. peppercorn
1 tsp salt
2 cloves garlic (crushed)
1/4 c. cooking oil
1 c. onion, sliced
1/2 c. tomato sauce
1 1/2 - 2 c. boiling water
1 c. red or green pepper, strips
1 pc. bay leaf
1/3 c. liver spread
dash of hot sauce (optional)

marinate beef in mixture of vinegar, peppercorn, salt and crushed garlic for 1.5-2 hours. Fry pieces of beef in cooking oil. Add onions and saute until tender. Pour in tomato sauce and boiling water. Add the green/red pepper, bay leaf and hot sauce as desired. Cover and simmer until meat is tender. Blend in liver spread. Cook 5 minutes more.

at the end: add cheddar cheese to it, some to melt in the sauce and some small bits of it! my mom makes it with that all the time and it tastes GREAT!!!

Wow, these looks great! Let's see if I can pull it off ;)