"CALDERETA"

Beef Caldereta

   

              As with most Filipino food, Caldereta originated in Spain. They have the same dish and almost all the ingredients are similar with the exception of Cinnamon stick, which is called for in the Spanish recipe. This dish can be made with beef, goat meat or even chicken. I prefer using beef for Caldereta. Some recipes call for the use of vinegar as a marinade, along with salt, garlic and pepper. This is advisable if you are using a tough part of the beef as vinegar acts as a meat tenderizer.

If you want the recipe...

Beef Caldereta Ingredients:

2 cups and 2 tbsp unsweetened pineapple juice
1 kg. beef ribs
2 pieces small onions, sliced
2 8g. MAGGI Magic Sarap
2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried



Beef Caldereta Cooking Instructions:

Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.

Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.

Add fried potatoes and carrots and cook for another 5 minutes