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Beef It Up: Beef Caldereta

9 months ago

Beef caldereta is one of the most popular tomato sauce-based stews in the Philippines though what makes it different is the addition of liver sauce that gives another layer of richness to the sauce. Some would probably prefer using goat meat for its protein, beef is the most ideal for home-cooking as beef is more readily available. Its basic components also include chunks of carrots, potatoes, and bell peppers though some would add more ingredients to the mix such as green peas, mushrooms, chorizo, and even cheese.

BEEF CALDERETA WITH MUSHROOMS

Makes 5-6 servings

1 ½ kilo beef brisket or kalitiran, cut into chunks and softened in 3 cups water + 1 cup pineapple juice for at least 2 hours, beef broth reserved

1 tsp Jolly Heart Mate Canola Oil

1 onion, chopped

1 head garlic, minced

1 cup tomato sauce

1 (170g) pouch Jolly Tomato Paste

2 cups Water

½ cup Soy sauce

3 Bay leaves

1 (85g) can Liver spread

2 Carrots, peeled and cubed

2 potatoes, peeled and cubed

1 (425g) can Jolly Green Peas, drained

1 (400g) can Jolly Whole Mushrooms, drained

2 Green and/or red bell peppers, cut into strips

Salt and ground black pepper, to taste

  1. In a big pot over medium heat, sauté the onions in Jolly Heart Mate Canola Oil until translucent then add the garlic.
  2. Add the softened beef together with the beef broth. Pour in the tomato sauce and Jolly Tomato Paste. Stir very well-blended.
  3. Continue simmering until sauce is reduced to half, about 30 minutes. Stir occasionally to prevent the beef from sticking to the pot.
  4. Add two cups of water and soy sauce.
  5. Add bay leaves, liver spread, carrots, potatoes, Jolly Green Peas, Jolly Whole Mushrooms, and bell peppers. Cover and let it simmer for about 15-20 minutes, until carrots and potatoes are cooked.
  6. Season with salt and pepper to taste while stirring occasionally to incorporate the seasonings into the dish.
  7. When desired sauce thickness is achieved, remove from heat and transfer to a serving bowl. Serve with freshly-cooked rice and patis on the side.
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