Beef Caldereta AKA Kaldareta is one of those Filipino dishes that become more flavorful as you keep reheating it. I remember when I was growing up, my dad used to purposely cook more of this delicious dish so he can have leftover and he would keep reheating it until the meat falls apart. He would then use bread to mop the sauce off the plate. Let me tell you, my dad ate very well, haha.
I like using beef shanks because it creates good flavor to the broth. One thing about the shanks is that it has the bone marrow which personally I like adding to my dish but if you’d like to discard it, it’s up to you; just follow the directions below OR just buy the boneless ones if you can find it.
By the way, I’m just wondering if it’s true that men are like Caldereta — the older they get the better they become. Okay, okay, I’m just saying.
Beef Caldereta (Filipino Beef Stew)
2 lbs. Beef Shanks 1 Lemon 1 Tablespoon Worcestershire Sauce 3 Tablespoon Soy Sauce 1 teaspoon ground Black Pepper 1 teaspoon oregano 3 cups water 1 cup Tomato Sauce 2 medium Potatoes - cut in 2 inches cubes 1 small Red Bell Pepper - sliced lengthwise 1 small Green Bell Pepper - sliced lengthwise 2 Serrano Chili Pepper (you may use Jalapeno) 1 cup Coconut Milk (you may add more for richer flavor) 1 ½ Tablespoon Liver Spread ½ cup Black Olives (optional) 3 Bay Leaves 3 cloves garlic – sliced thinly ½ Onion - diced Salt and Pepper to taste 3 Tablespoon Extra Virgin Olive Oil For richer flavor, use coconut milk with higher fat contents like 12 grams or more.
Now, before removing the bones, please be extra careful when using knives. I only have 4 "Make Sure" rules on handling knives: 1. Make sure your knife is always sharp. For some weird reason, dull knives are attracted to our fingers. :) 2. Make sure you can see your other hand and its five fingers before cutting. In my case it's four (okay, just kidding). 3. Make sure that when cutting, the direction of the blade is not going towards you (or not towards someone else). :) 4. Make sure you remember rules 1, 2, and 3. To remove the bones from the shank, follow the directions below. Cut the meat in stew size cubes (about 2 inches square). In a bowl, combine beef, lemon, soy sauce, ground black pepper, and worcestershire sauce Set it aside and let it marinate for at least ½ hour. Place casserole over high heat. Add 1 tablespoon olive oil. When the oil is hot, add potatoes and fry until lightly browned. Place potatoes on a plate then set aside. Add 1 tablespoon Olive oil. When the oil is hot, add beef then sauté until lightly browned. Place browned beef on a plate then set aside. Add 1 tablespoon Olive Oil. When the oil is hot, add garlic, bay leaves, and onion then sauté until onion is translucent. Add beef back to the casserole. Add water then let it boil. *Note – As you boil the meat, amount of liquid will reduce, so please note and keep the original level of water and add more if needed. Turn heat to medium and cover until meat is halfway tender. Add tomato sauce then continue to simmer until beef is fully tender. Add coconut milk and let it simmer for another 3 minutes. In a bowl, combine liver spread and 3 tablespoon water. Mix until liver spread is fully dissolved. Add the mixture to the Caldereta. Keep mixing until fully combined. Add fried potatoes and let it simmer until potatoes are fully cooked but not mushy. Add chili peppers, bell peppers, and olives. Let it boil for another 3 minutes. Serve hot with rice or bread ENJOY!
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