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beef caldereta with Coconut milk

6/20/2019

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Beef Caldereta or Kaldereta is Filipino spicy dish composed of tender beef loin slow cooked in tomato sauce. liver spread and vegetables. For this recipe, I added coconut cream to make it more flavorful. 
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There are a couple of variations in preparing them. Some cook the meat by sauteing with garlic and onion then slowly simmered in water and tomato sauce. I like boiling the meat with garlic, onion and salt to make the meat tender (only about 5 minutes if using a pressure cooker or 30-45 minutes if using a regular pot.) 
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​The ingredients I used are garlic, onion, potatoes, carrots, bell peppers, laurel leaves, chili peppers (labuyo), tomato sauce, a small amount of tomato paste, beef tenderloin and olives (optional). 
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Beef Caldereta / Kaldereta is a dish that is best served with hot white steamed rice. 
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​beef caldereta recipe

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Ingredients:
For Boiling the Meat:
  • 6 cups water
  • 1 tsp salt
  • 5 cloves garlic, minced
  • 1 small onion, minced
  • 1 1/2 lbs beef tenderloin, cubed
For Sauteing:
  • cooking oil 
  • 5 cloves garlic, chopped
  • 1 small onion, minced
  • 3-4 small carrots, cubed
  • 1 large potato, cubed
  • 2 medium bell peppers or 6-8 pieces baby bell peppers
  • 1 tbsp fish sauce
  • 2 1/2 cups reserved beef broth
  • 1 small can liver spread
  • 1 small can (8 oz) tomato sauce
  • 1/2 cup coconut cream
  • 1 tbsp tomato paste (optional)
  • 1/2 cup olives (optional)
  • 3 -4 pieces bay leaves (laurel)
  • 5-6 pieces chili pepper (siling labuyo)
  • salt and pepper to taste
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Procedure:
  • Combine water, salt, garlic, onion and beef cubes.
  • Boil and cook until fork tender. (only about 5 minutes if using a pressure cooker or 30-45 minutes if using a regular pot.). Make sure to release pressure before removing lid if pressure cooker is being used. 
  • Remove the meat from the broth. Reserve 2 1/2 cups broth.
  • Heat cooking oil  n a wok or deep pan over medium heat.
  • ​Add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.​
  • Saute' garlic until fragrant.
  • Add onion and cook until translucent.
  • Add the meat and saute' for 2 minutes.
  • Add the fish sauce and stir.
  • Pour-in  the broth.
  • Add the tomato sauce, tomato paste and bay leaves. Stir to combine. 
  • ​​Simmer over low heat for 10-15 minutes.
  • Add coconut cream and liver spread. Stir to combine.
  • Simmer for 5 minutes. 
  • Add the cooked potatoes and carrots.
  • Add the bell peppers and chili peppers. Cook for another 5 minutes.
  • Season with salt and pepper.
  • Serve hot with steamed rice.
  • Enjoy.
​


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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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