Beef Kaldereta
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Estimated cooking time: 1 1/2 to 2 hours
Beef Kaldereta Ingredients: |
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1 kilo beef, cut into chunks
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1 big can (350g) liver spread or ground liver
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5 onions, minced
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5 cloves garlic, minced
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6 tomatoes, sliced
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1 cup tomato sauce
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3 green peppers, diced
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3 red peppers, diced
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4 pieces hot chile peppers, minced
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3/4 cup grated cheese
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2 cups beef stock or water
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1/4 cup cooking or olive oil
Kaldereta Cooking Instructions: |
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In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
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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.
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Add cheese and olives (optional) and continue to simmer until the sauce thickens.
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Serve with plain rice
Cooking Tips: |
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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.
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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.
