Name: Beef Caldereta
Prep time: 26 min
Cook time: 130 min
Total time: 156 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 600 g boneless beef; 30 ml soy sauce; 3 tbsp vegetable oil; 1 pcs onion; 4 cloves garlic; 300 ml tomato sauce; 500 ml beef broth; 600 ml water; 2 leaf bay leaves; 80 g liver pâté; 400 g potato; 250 g carrot; 1 pcs red bell pepper; 1 pcs green bell pepper; 100 g pitted green olives; 1 tsp chili flakes; 1 tsp ground black pepper; 1 to taste salt; 400 g rice

Ingredients

boneless beef600 g

soy sauce30 ml

vegetable oil3 tbsp

onion1 pcs

garlic4 cloves

tomato sauce300 ml

beef broth500 ml

water600 ml

bay leaves2 leaf

liver pâté80 g

potato400 g

carrot250 g

red bell pepper1 pcs

green bell pepper1 pcs

pitted green olives100 g

chili flakes1 tsp

ground black pepper1 tsp

salt1 to taste

rice400 g

Instructions

Cut the beef into roughly 3 cm cubes, mix with soy sauce and leave to marinate for 30 minutes.

Heat 2 tbsp vegetable oil in a heavy-bottomed pot. Brown the beef in batches over medium-high heat until nicely seared, then transfer to a plate.

Add the remaining oil, sauté the finely chopped onion for 2 minutes, then add the minced garlic and cook for another 30 seconds.

Return the meat to the pot, pour in the tomato sauce and beef stock, and add the bay leaves. Bring to a boil, cover and simmer over low heat for 60–75 minutes, until the beef is tender; add a little water if needed.

Separately, sauté the potatoes and carrots in 1 tbsp oil for 5–7 minutes, until lightly browned.

Add the liver paste, potatoes, carrots, green olives, chili flakes and black pepper to the meat; stir and simmer for 8–10 minutes.

Add the red and green bell pepper strips, season with salt to taste and cook for another 3–5 minutes, so the peppers stay slightly crisp. Remove the bay leaves.

While the caldereta simmers, cook the rice in water until done. Serve the caldereta hot with steamed rice.

Beef Caldereta

Ingredients

Instructions

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