Kaldereta

A tomato stew thickened with liver spread, which is what makes it kaldereta.

Pork, Beef. Not vegetarian — contains beef, beef stock, pork.

Ingredients

• 1.2 kg beef shin or brisket, in 4 cm cubes
• 100 g liver spread or smooth liver pâté
• 400 g tomato sauce
• 2 tablespoons tomato paste
• 2 potatoes and 2 carrots, in chunks
• 2 bell peppers, in strips
• 1 onion and 6 garlic cloves, chopped
• 100 g green olives, optional
• 2 bay leaves
• 600 ml water or beef stock
• 3 tablespoons oil
• 1.5 teaspoons salt

Method

1. Brown the beef hard in the oil in batches, then set it aside.
2. Soften the onion and garlic, add the tomato paste and fry it 2 minutes until it darkens.
3. Return the beef with the tomato sauce, bay and water, and simmer covered for 2 hours until tender.
4. STIR THE LIVER SPREAD IN AT THE END, in the last 15 minutes, loosened first with a ladle of the hot sauce. It is the thickener and the whole character of the dish — a kaldereta without it is a beef stew in tomato.
5. Added early it splits and goes grainy over two hours; loosened and added late it thickens the sauce to a gloss.
6. Add the potatoes and carrots for the last 25 minutes and the peppers and olives for the last 8, so the peppers keep some bite.
7. Season at the end. The liver spread is salty and so are the olives.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes