Caldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines.
Caldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish (the Spanish word "caldera" means cauldron) that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.
How to cook Beef Caldereta?
Beef Caldereta Ingredients:
- 2 cups and 2 tbsp unsweetened pineapple juice
- 1 kg. beef ribs
- 2 pieces small onions, sliced
- 2 8g. MAGGI Magic Sarap
- 2 tbsp. cooking oil
- 2 tbsp. minced garlic
- ¼ cup chopped onions
- 1 tbsp. pickle relish
- 1 250ml. tomato sauce
- 1 85g. can liver spread
- ¼ cup grated cheddar cheese
- salt and pepper to taste
- 2 pieces medium potatoes, cubed and fried
- 1 piece medium carrots, cubed and fried
Beef Caldereta Cooking Instructions:
- Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.
- Using a different pan, heat oil then saute garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
- Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
- Add fried potatoes and carrots and cook for another 5 minutes.
Preparation Time: 20 minutes
Cooking Time: 20 minutes plus 2 hours to tenderized meat
Servings: 6 – 8
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