Description
Turns out the liver spread is the best part of caldereta. This Filipino stew is beef or goat braised in tomato sauce until tender, then enriched with liver spread, with potatoes, carrots, bell peppers and olives.
Ingredients
- 2 1/2 lb (1.1 kg) beef chuck, cut into 1 1/2-inch cubes
- 3 tbsp neutral oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 can (8 oz / 227 g) tomato sauce
- 3 cups (720 ml) water
- 2 bay leaves
- 1 to 2 Thai chilies, sliced (optional)
- 1/3 cup (about 80 g) liver spread or liver pâté
- 2 medium potatoes, peeled and cut into 1 1/2-inch chunks
- 2 carrots, peeled and cut into thick pieces
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 cup (about 70 g) green olives
- 1 tbsp fish sauce
- Salt and black pepper, to taste
Instructions
Season the beef with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 5 minutes per batch, and set aside.
Add the onion to the pot and cook for 4 minutes. Add the garlic and cook for 1 minute.
Return the beef to the pot. Add the tomato sauce, water, bay leaves and chilies. Bring to a simmer, cover, and cook over low heat for 1 hour 30 minutes to 2 hours, until the beef is nearly tender.
Stir in the liver spread until it dissolves. Add the potatoes and carrots and simmer for 20 to 25 minutes, until a knife slides in easily.
Add the bell peppers and olives and simmer for 5 to 8 minutes more, until the peppers are just tender. Stir in the fish sauce and season with salt and pepper. Remove the bay leaves.
Notes
- Goat: use bone-in goat shoulder and cook it 2 to 2 1/2 hours, or about 40 minutes in a pressure cooker.
- Serve with steamed rice.
- Keeps 4 days in the fridge and 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Recipes
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Fat: 37 g
- Carbohydrates: 20 g
- Protein: 40 g