Another Beef Caldereta Recipe

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Though I love beef caldereta, I’m super picky about it. The beef meat should be melt in your mouth while the sauce should be thick and flavorful. I don’t want a soupy caldereta.

Because of my picky taste for beef caldereta, I usually try to make it myself. In the long run, I formulated my recipe. My father who is also a fan of this dish, will usually buy the ingredients and ask me to cook it.

Read: Chicken Caldereta Recipe

Ingredients

• 1 kilo beef – slice into cubes
• 2 medium potatoes – peel and chop
• 1 medium carrot – peeled and chop
• 2 medium bell peppers – remove the seeds and chop
• 4 tomatoes – slice
• 1 cup tomato sauce
• 1 medium red onion – chop
• 4 fresh basil leaves – chop
• 1/4 cup grated cheese
• 2 tablespoons Reno Liver Spread
• 4 cloves garlic – mince
• 2 tablespoons brown sugar
• 5 cups water
• Oil
• Salt and pepper to taste

Procedure

1. Using a pressure cooker, tenderize the beef that is seasoned with salt and pepper. Then, set aside.
2. In a pan, saute garlic and onion.
3. Add the tomatoes and let them simmer until the skins peel off.
4. Add the potatoes and carrot and let it simmer.
5. Put the beef and the remaining stock and let it boil.
6. Add the tomato sauce, cheese, fresh basil, and brown sugar. Then, let them boil until the sauce thickens.
7. Serve and enjoy.

Notes

• Tenderizing the beef is essential with this recipe. The 5 cups of water are enough to tenderize the beef for about 45 minutes. If you don’t have a pressure cooker, you can boil it for about 2 hours. Just continuously add water.
• You can adjust the brown sugar based on your preferences.
• If you don’t have fresh basil, you may use the dried ones. If you can’t find both the dried and fresh, you can use laurel leaves.
• Reno Liver Spread will result in a tastier beef caldereta. It is recommended to use this brand.
• This beef caldereta recipe is best with hot rice, fish sauce, and ice-cold cola.