RECIPES OF PHILIPPINES

Caldereta (Rich Beef Stew)

 

Ingredients

60 ml

1 kg

1 medium

1 1/2 lt

500 gm

2

1 1/2 heads

330 ml

80 ml

240 gm

2 tbsp

2 medium

3 medium

1

200 gm

100 gm

Olive oil
Stewing beef (cut into chunks)
Onion (sliced lengthwise)
Water
Pork liver
Chorizo sausages (sliced diagonally into 2½ cm pieces)
Garlic cloves (peeled and chopped)
Canned tomato sauce
White vinegar
Grated Cheddar cheese
White granulated sugar
Potatoes (peeled and quartered)
Carrots (sliced into 2½ cm rounds)
Red capsicum (sliced lengthwise in 2½ cm slices)
Green peas
Green or black olives (sliced)
Salt (adjust to taste)

Pepper (adjust to taste)

1. In a large casserole, heat 2 tablespoons of the olive oil and brown beef on all sides
2. Transfer beef and olive oil to a stockpot
3. Add the onion to the beef and pour in water
4. Bring to the boil, then lower the heat and simmer
5. Meanwhile, grill pork liver until it is half cooked, about 5 to 10 minutes and chop finely
6. In a large saucepan, heat remaining oil and sauté the chorizo until firm, about 2 minutes per side
7. Remove from pan and set aside
8. In same oil sauté garlic until fragrant
9. Stir in the chopped liver, tomato sauce and vinegar
10. Add the cheese, sugar, salt and pepper
11. Mix well and simmer 5 minutes, stirring occasionally, until mixture is smooth
12. Pour this liver and cheese mixture into the simmering beef in the casserole
13. Stir to combine mixture well with the liquid
14. Allow beef to continue simmering for about 30 minutes
15. Add potatoes and carrots and simmer until beef, potatoes and carrots are tender and sauce has thickened, about 30 more minutes
16. Stir in cooked chorizo, capsicum, green peas and olives and heat through
17. Serve with rice