Episode 2.1: Beef Kaldereta | Canned and Processed Foods in the Philippines
We’re kicking off Season 2 with this one! This season is all about the Philippines and America in the 20th century. In this video I make beef kaldereta, based on my mom’s and lolo’s recipe. I love how creamy and rich kaldereta is!
Beef Kaldereta
Makes 6-8 servings
Ingredients
2 lbs beef chuck or stewing meat of choice
2 bay leaves
1 tsp salt
1 T whole peppercorns
1 head of garlic, finely chopped
4.6 oz tomato paste
2 T patis (fish sauce)
Tomato sauce* (Optional)
1 large onion, cut into ½ inch pieces
1 c carrots, sliced
1 red bell pepper, cut into ½ inch pieces
1 c frozen peas, thawed
1-2 medium potatoes, cut into 1 inch pieces
1 - 85g can liver spread
3 slices of American cheese
Olives, to your taste
Olive oil
Instructions
1. Add cubed beef chuck to a pot and cover with water. Add in peppercorn, bay leaves, salt. Simmer for 45 minutes or until beef is tender. Set aside.
2. In your stew pot/dutch oven, add olive oil over medium-low heat. Saute garlic until just crispy on the edge and pieces start to stick together. Lower the heat to prevent garlic from burning.
3. Add chopped onion and saute for an additional minute.
4. Add tomato paste, beef, and patis/fish sauce. Saute for 3-4 minutes.
5. Add enough beef stock so that the beef is covered by about 1/4 inch. Reserve 1/4 c of broth for later.
6. Add potato and let boil for 5-6 minutes.
7. (Optional) If your stew is too thick, you can add tomato sauce here to reach desired consistency.
8. Add carrot and continue to cook for 15 minutes.
9. At this time, the potato should be pretty tender. Add the bell pepper, beas, and chorizo. Continue to simmer for 10 minutes.
10. In a separate bowl, combine the liver spread with reserved 1/4 beef broth to make a slurry. Add to the stew.
11. Add the 3 slices of cheese (sliced into small pieces) to the stew. Combine until melted. Bring stew to a boil or for a few additional minutes until stew is thickened.
