beef caldereta with Coconut milk

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). 

Beef Caldereta / Kaldereta is a dish that is best served with hot white steamed rice. 

​beef caldereta recipe

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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VIDEO

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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