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.
As the meat and vegetables cook, they will absorb more water and make the sauce thicker. If it ends up too watery, let the mixture simmer uncovered until you reach the desired consistency. How do you thicken caldereta? A thickener isn't usually added.
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.
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. It is hearty, tasty, and perfect for family dinners or special occasions.
Silky smooth roux (prounced roo) not only thickens sauces, soups, and stews, but it also adds a subtle nutty flavor to the dish. It's an essential building block of recipes ranging from macaroni and cheese to gumbo. Every cook should know how to make a roux, and it's easier than you might think. Let's do some roux!
Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.
For side dishes, this caldereta/kaldereta would taste delicious with some Filipino Macaroni Salad, Instant Pot Garlic Rice (my non-fried version of sinangag, Filipino Garlic Fried Rice), white rice, Pancit Bihon Noodles or Pancit Bihon. Of course, every Filipino meal also needs some authentic Filipino Lumpia!
Some chefs insist on soaking in salt and lemon water. Others opt to soak in ice water or milk to lessen the intensity from an older animal. Others suggest that you should never soak a fresh liver and that its quick preparation is part of the appeal.
Can you substitute Reno Potted Meat Product for Reno Liver Spread when Reno Liver Spread is not available? As Reno Potted Meat Food Product doesn't have the same intense flavor as the Reno Liver Spread, you should not expect the same result when using it for your kaldereta and other ulam.
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.
Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming. You'll want to remove the tough tissue from the steaks before frying.
What is the best cut of beef for soup? The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts.
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.
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.
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