February 2, 2007

Caldereta (Beef Stew)

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This is one Filipino dish I don't cook often, maybe once or twice a year at the most, I'm not sure why. Too meaty? too sour or too rich? Caldereta is of course Spanish in origin, from caldera which means cauldron. This recipe is adapted from my cookbook FAVORITE FILIPINO RECIPES by Pat Limjuco-Dayrit.

2 pounds beef stew meat
½ cup vinegar
6 cloves garlic, crushed
½ tablespoon sea salt
1 teaspoon ground black pepper
¼ cup plus 2 tablespoons olive oil
1 large onion, sliced
¼ cup sherry
1 bay leaf
1 sprig parsley
1½ teaspoons whole peppercorns
6 cloves garlic
1 hot green pepper
¼ cup tomato sauce
½ cup chopped roasted red bell pepper
1 cup hot water
¼ cup grated edam or gouda cheese
½ teaspoon sugar
½ cup green olives
  • Marinate meat overnight in refrigerator in mixture of vinegar, crushed garlic, pepper and salt.
  • Next day drain the meat and brown in batches in 2 tablespoons hot olive oil. Transfer browned pieces into a saucepan, add onions and sherry. Bring to a boil, then add the remaining olive oil and bay leaf.
  • In a small food processor or mortar and pestle, puree/crush parsley, peppercorns, 6 cloves garlic and hot green pepper. Add to the mixture in the pan and put in tomato sauce and the hot water. Simmer until beef is tender, about 1 - 1 ½ hours. Turn the heat off.
  • Stir in roasted red pepper and grated cheese. Add the sugar and adjust seasoning. Add olives and serve hot with steamed rice or French baguette to soak up the rich sauce, and steamed green beans.


Mayumi Masaya said...

i cooked my first caldereta yesterday! i tried this connie veneracion recipe online and it rocked. i think anything that's been cooked for over 2 hours has to taste absolutely superb. unless you're a horrible cook.

Oggi said...

That is so true, nobody can make a mistake in cooking stews!:D

Anonymous said...

Live or pâté?

Oggi said...

The recipe I followed doesn't have liver spread. We don't care much for liver anyway.

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