Calderetang Baka Recipe
Ringo | On 29, Aug 2012
I am the type of guy who hate too much sauce in my dish. In example, I hate watery adobo, I want it with thick and flavorful sauce. Same as in Caldereta, I want it with thick sauce with each and every flavor are present. What’s more great is that if you’ll use beef in Caldereta the pieces of beef will absorb some of the sauce making your bites explosive.
My mom taught me the techniques of making this dish. She said the secret is that while making the beef tender, add some ingredients to enhance the soup. On that way, when beef tenders it already absorbed some of the flavor. This recipe is my mom’s I added some ingredients to enhance more flavors.
- 1 kilo of beef, cubed
- 2 cups tomato sauce
- 2 medium potato, cubed
- 2 medium carrots, chopped
- 4 medium tomato
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 7-10 pieces of young basil leaves, finely chopped
- spring onion, chopped
- 1/4 cup cheese
- 2 spoon sugar
- 2 cups water
- salt and pepper to taste
- Make the beef tender. You can use a pressure cooker or just let it boil for 45-60 minutes. Set aside.
- Saute garlic (roast them), onions and tomato.
- When the skin of tomatoes were already peeling add the bell pepper and simmer.
- Add beef, water, cheese and tomato sauce, let it boil for 1 minutes.
- Add basil leaves, tomato and carrots and let boil for 5 minutes of until the potatoes become soft.
- Add sugar and spring onions and let it simmer then mix well.
- Add salt and pepper to taste.
- Serve with steaming hot rice.
- Use medium fire only when cooking this dish, too much fire can burn the sauce at the bottom of the pan. Also, avoid over cooking the beef as there are times that the beef will strip down when over cooked.