Immerse yourself in the warm, bold flavors of the Philippines with this traditional Caldereta recipe. Known for its unique blend of spices, tender meat, and rich tomato-based sauce, Caldereta is a dish that has the power to transport you to Filipino gatherings where the communal spirit thrives through food.
Ingredients
- 1 kg beef (preferably chuck or round, cut into 1.5-inch cubes)
- 2 tablespoons of vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 potatoes, peeled and quartered
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1⁄4 cup soy sauce
- 1 cup tomato sauce
- 1 cup water
- 1⁄2 cup liver spread
- 1⁄4 cup cheese (grated, preferably cheddar or Edam)
- 2-3 hot chili peppers
- Salt and pepper to taste
- 1 cup green peas
- 1⁄2 cup olives (optional)
🧑🍳 Note: Liver spread adds depth to the sauce, but if it’s not available, you can substitute it with liver pate or omit it.
Preparation
- Marinate the Beef: In a large bowl, mix the beef with soy sauce. Cover and let it marinate for at least 30 minutes in the refrigerator to enhance flavor.
- Prepare the Ingredients: While the beef marinates, chop the vegetables and set them aside for easy access during cooking.
Cooking Process
Step 1: Browning the Beef
- Heat the vegetable oil in a large pot over medium heat.
- Remove the beef from the marinade and brown the pieces, ensuring not to overcrowd the pot. Cook in batches if necessary.
- Once browned, set the beef aside.
Step 2: Sautéing the Aromatics
- In the same pot, sauté the onion until translucent, then add the garlic and cook until fragrant.
- Add the diced tomatoes and cook until they start to soften.
Step 3: Adding the Beef Back
- Return the beef to the pot. Mix well with the sautéed aromatics.
- Pour in the soy sauce from the marinade, along with the tomato sauce and water. Stir thoroughly.
Step 4: Simmering to Perfection
- Bring the mixture to a boil, then lower the heat to simmer. Cover and let it cook for about 1.5 to 2 hours or until the beef is tender. Stir occasionally to prevent sticking.
Step 5: Adding Vegetables
- Add the potatoes, carrots, and bell peppers. Cook for an additional 15-20 minutes or until the vegetables are tender.
Step 6: Final Touches
- Stir in the liver spread and cheese, ensuring they melt into the sauce to create a thick, creamy consistency.
- Season with salt and pepper. If using, add the hot chili peppers for a bit of heat. Cook for an additional 5 minutes.
- Add the green peas and olives if using. Stir well and let it simmer for another 5 minutes.
Serving Suggestions
- Caldereta is traditionally served with steamed white rice to balance the richness of the dish.
- It can also be accompanied by crusty bread for sopping up the sauce.
- A side of pickled vegetables or a simple cucumber salad can offer a refreshing contrast to the hearty flavors.
🍽️ Note: For a visual appeal, garnish the dish with a sprinkle of parsley or a few slivers of roasted bell peppers before serving.
Variations
- Goat Meat Caldereta: Traditionally, Caldereta was made with goat meat, which provides a more gamy flavor. If you choose this option, follow the same cooking process, but consider a longer cooking time due to the tougher meat texture.
- Chicken or Pork Caldereta: For a lighter version, use chicken or pork. Adjust the cooking time to prevent overcooking the meat.
- Vegan Caldereta: Use plant-based proteins like tofu, seitan, or mushrooms as substitutes for meat.
Storing and Reheating
- Caldereta can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
- Reheat on the stove over medium heat, adding a little water or broth if the sauce has thickened too much upon refrigeration.
This guide to making authentic Caldereta not only provides you with a delicious meal but also offers a glimpse into the culinary heritage of the Philippines. Whether you're an experienced cook or a novice, this recipe invites you to explore rich flavors and perhaps incorporate them into your regular dinner rotation.
What is the origin of Caldereta?
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Caldereta is a Filipino dish influenced by Spanish culinary traditions. The name comes from the Spanish word “caldera,” which means pot or cauldron, reflecting the method of slow-cooking various meats with vegetables and spices.
Can I use different types of meat for Caldereta?
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Yes, while beef is commonly used, you can also make Caldereta with goat, chicken, pork, or even seafood. Each type of meat imparts a different flavor and texture to the dish.
What if I don’t have liver spread?
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If liver spread is not available, you can omit it or use liver pate. It adds a unique depth to the sauce but isn’t essential for the dish’s overall taste.
How can I adjust the heat level in Caldereta?
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The heat level can be adjusted by the amount and type of chili peppers you use. For a milder dish, remove the seeds from the peppers, or omit them altogether. Conversely, use more or hotter varieties of peppers for increased spiciness.
