Philippine Beef Caldereta Recipe
This recipe tastes better when prepared a day beforehand and reheated at serving time... it gives the flavors time to blend in!
1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
1/2 cup cider vinegar
6 crushed black peppercorns
3 cloves of garlic, crushed
4 tablespoons oil
2 medium potatoes, peeled, cut into 1/2 inch cubes
1 medium onion, cut in half, thinly sliced
1 cup beef broth
1 cup tomato sauce
1 bay leaf
1/2 red bell pepper cut into 1/4-inch strips
1/2 green bell pepper cut into 1/4-inch strips
2 ounces liver sausage (optional)
1 teaspoon hot pepper sauce
Salt to taste
1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
1/2 cup cider vinegar
6 crushed black peppercorns
3 cloves of garlic, crushed
4 tablespoons oil
2 medium potatoes, peeled, cut into 1/2 inch cubes
1 medium onion, cut in half, thinly sliced
1 cup beef broth
1 cup tomato sauce
1 bay leaf
1/2 red bell pepper cut into 1/4-inch strips
1/2 green bell pepper cut into 1/4-inch strips
2 ounces liver sausage (optional)
1 teaspoon hot pepper sauce
Salt to taste
- Marinate beef in vinegar, peppercorns, and garlic for at least 30 minutes. Drain well.
- In 2 tablespoons oil, fry beef in batches until browned on all sides. Remove, set aside.
- Add onion and more oil if necessary.
- Saute on moderate heat, about 5 minutes, until soft but not brown (the shiny stage, I call it).
- Add beef, broth, tomato sauce & bay leaf. Bring to a boil.
- Reduce heat and simmer, covered, for 1-1/2 hours.
- Add potatoes & red and green pepper.
- Continue cooking until potato is soft (but not overcooked!!)
- Add optional liver sausage and hot pepper sauce. Simmer another 2 minutes or so.
- Season to taste with salt, if desired. Put in serving dish, garnish with sliced boiled eggs and sliced stuffed olives.
- Serve with rice.
Labels: Recipes
posted by admin @ 6:44 AM
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