Beef Caldereta

One of the reasons for the popularity of this Filipino favorite tomato-based stew, Caldereta, is that the recipe uses acidic tomatoes and a slow cooking process. This combination is perfect for breaking down the tough fibers in some meats. This advantage of this is that for Caldereta, you can use the cheaper types and cuts of meat – but still get a low-cost, hearty meal that is tasty, moist, tender, and with the addition of fresh chilies, spicy.

Derived from slow-cooked Spanish stew, Caldereta (sometimes written as Kaldereta), was originally used as a way to tenderize and cook the usually tough and stringy meat of gambing (goat). Since then however, Caldereta recipe variations have grown to include many other types of meat, everything from carabao to pork. This recipe is for Beef Caldereta, probably the most popular type of Caldereta eaten in the Philippines today.   

Beef Caldereta

• 1kg. beef, cut into bite sized pieces

• 2 tablespoons calamansi juice

• 1 teaspoon black peppercorns, cracked

• 3 cloves garlic, minced

• 1/4 teaspoon sugar

• 2 tablespoons olive oil

• 1 medium-sized onion, chopped

• 1 medium-sized tomato, chopped

• 1 tablespoon tomato paste

• 2 cups water

• 1 bay leaf

• 1 cup green olives, drained

• 1/2 cup sweet red pepper slices

• 1-2 hot chili peppers (optional)

Directions

In a small bowl, mash the Calamansi, pepper, garlic and salt together to form a paste. Rub the paste over the beef and place in a refrigerator to marinate (overnight if possible).

Add a little oil in a deep pan, and place over a medium-high heat. To seal in the beef taste, add the beef pieces and lightly fry until browned all over. When done, leave any meat juice in the pan and set aside the beef pieces.

Lower the heat to medium and add the chopped onion and a little more oil to the pan. Sauté the chopped onion until the pieces just start to become soft (1 to 2 minutes), then add in the beef pieces, along with the chopped tomato, tomato paste, water, sugar and bay leaf.

Add a little salt and allow the mixture to come to the boil. When just starting to boil, turn the heat to low, cover the pan and allow the mixture to slowly simmer.

While simmering down, stir occasionally and add a little water if you prefer more sauce.

After about an hour, or when the meat is tender (better cuts of beef tend to cook quicker), add in the green olives and hot chili pepper. Continue to simmer for 5-8 minutes.

Correct seasonings to taste. Turn off heat. Add sweet red pepper slices last and cover for 1-2 minutes.

Serve warm with steamed rice.

Tip: You may use a dash of hot dried chili peppers in place of the fresh chili. Add more if you want an extra hot dish.

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