Another favorite Filipino dish is the Kaldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook.
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By:Vanjo Merano48 CommentsUpdated: 6/2/22
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Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish.
This is a popular dish is served during special occasions. It is a regular item in every Filipino cookbook. Some consider kaldereta as the Philippines most famous beef stew.
How to Cook Beef Kaldereta
The first part of the process is to sauté beef with garlic and onion. Start by heating oil in wide pot. Cook the garlic, onion, and beef. Continue to saute the beef until the color browns a bit. Add bay leaves and crushed peppercorn. Continue by adding liver spread, tomato sauce, and beef broth.
The beef needs to be cooked until tender. You can do it the traditional way by cooking it in a regular cooking pot over the stove top. This takes around 60 to 90 minutes. A faster way to tenderize beef is to cook it using a pressure cooker. It can save you time by more than half.
Go ahead and add the vegetables and seasonings. Cook for around 10 minutes and it’s done. The cooking process is simple and straightforward.
Beef Kaldereta is best eaten with warm white rice. I suggest cooking the rice while waiting for the meat to tenderize. You might forget the rice when you tend to be focused in cooking the beef.
Kaldereta Versions
Different types of protein can be used to make kaldereta. Goat meat and pork are widely used aside from beef. Chicken can also be utilized using this recipe.
I like to put more ingredients when cooking this dish during special occasions. Pitted green olives is one of my favorites. When cooking kaldereta as a pulutam, I add chopped chili peppers. This is what I usually do when making my Kalderetang kambing.
There are several versions of kaldereta. This recipe that I am sharing today just happens to be the one that I grew-up eating. It the version that makes use of liver spread and tomato sauce. Liver spread is an ingredient similar to liver pate.
Kaldereta with Peanut Butter – there are regions in the Philippines that makes use of peanut butter instead of liver spread. I think that it is also good. In fact, I made a version of it using goat meat. Check out this Kalderetang Kambing with Peanut Butter Recipe. It will be great if you can give me a feedback.
Kaldereta sa Gata (with coconut milk) – a popular version of kaldereta outside of Metro Manila involves the use of coconut milk. I think that it is really good. This is a rich and creamy version of kaldereta that is best done spicy, in my opinion. I enjoyed every bite of it. Check it out.
My Christmas Kaldereta has shredded cheese along with most of the ingredients that I used in this recipe. This is what the kids love most. There is something with the cheese that makes the dish more interesting. I encourage you to try it.
Alternative ingredients
Use fresh liver if liver spread is not available. I prefer pig’s liver over that of the cow’s. It is best to puree it using a food processor before cooking.
Ripe fresh tomatoes and canned diced tomato can be used as a replacement for tomato sauce. Stewed tomato works too.
Try this Beef Kaldereta Recipe. Let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.
Instead of liver spread I use a cornstarch slurry to add thickness to the stew. You can also add some peanut butter to thicken the stew and add a little more flavor.
Each dish uses a different choice of meat: Afritada features chicken, Menudo uses pork with chopped hotdogs, and both Kaldereta and Mechado use beef or goat meat. However, Mechado is recognized by its thicker sauce, while Kaldereta incorporates liver spread into the recipe.
Caldereta is a Filipino meat stew influenced by Spanish flavours. Its name comes from the Spanish word caldera, meaning cauldron. It is a classic Filipino stew of beef simmered in tomato sauce with lots of potatoes, carrots, capsic*ms and olives.
Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.
The ingredients used include pork liver, beef trimmings, lard, sodium caseinate (casein), boiling water and seasonings. A ready prepared seasoning mix which usually includes salt, nitrite, spices, onion powder and soy isolate can be bought from spice dealers.
One popular method is to soak the liver in milk for a few hours before cooking. The milk helps to neutralize the strong taste and make the liver more palatable. Additionally, you can marinate the liver in a mixture of herbs, spices, and acidic ingredients like lemon juice or vinegar to help balance out the flavor.
Liverwurst is a much finer grind, almost a spreadable paste. Cheap versions really are spreadable. Pate is much chunkier. A liverwurst seems to me likely to liquify at oven temps, which is not Good Eats.
Kaldereta, menudo, mechado, afritada and pochero are all visually similar. Can you tell which is which? At any Filipino birthday, baptism or Christmas party, tomato-based meat stews in chafing dishes will undoubtedly make an appearance.
Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.
Caldereta's name was derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.
This Classic Caldereta dish is rich in vitamin A that helps maintain healthy skin and normal vision and also plays a role in immunity. It is also high in protein, which helps in the regulation and maintenance of the body's fluid balance.
Beef -- the best part of beef for caldereta is chuck beef. It has a nice amount of fat and becomes tender and juicy after slow cooking for hours. Beef brisket, beef ribs, and beef shanks also work well.
What is Caldereta? Caldereta, or kaldereta, is a Filipino stew traditionally made from goat meat, though beef stew meat is also commonly used. This dish is cooked with a rich tomato sauce that contains liver pate or spread, and sometimes even cheddar cheese.
There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.
Chuck. Made up of multiple muscles, chuck is a well used area so contains a great deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.
If your cut is too lean it could easily become dry and overcooked. We recommend choosing a chuck steak. Chuck steak is perfect for your every curry need. It is a well-used cut that comes from the shoulder of the animal and, while lean, it has a high content of collagen, a good amount of marbling and low external fat.
Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for short ribs and two kinds of steak: skirt and hanger.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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