Beef Kaldereta
From fatrasta 14 years agoIngredients
- 1 kilo beef, cut into chunks shopping list
- 1 big can (350g) liver spread or ground liver shopping list
- 5 onions, minced shopping list
- 5 cloves garlic, minced shopping list
- 6 tomatoes, sliced shopping list
- 1 cup tomato sauce shopping list
- 3 green peppers, diced shopping list
- 3 red peppers, diced shopping list
- 4 pieces hot chilli peppers, minced shopping list
- 3/4 cup grated cheese shopping list
- 2 cups beef stock or water shopping list
- 1/4 cup cooking or olive oil shopping list
How to make it
- In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
- Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
- Add cheese and olives (optional) and continue to simmer until the sauce thickens.
- Serve with plain rice
- Cooking Tips:
- Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
- For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
- Estimated cooking time: 1 hour and 20 minutes
- Servings: 4 servings
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