Heirloom Caldereta

by Pauline De Mesa
Beef | February 21, 2019

We often think that heavy stews, like this beef caldereta are very difficult to cook but it’s a matter of having patience and following the recipe to the tee that’ll you’ll be guaranteed with a flavorful stew, not to mention a hearty grown-up dish that you can be proud of. So go ahead, impress your family and friends by making this classic Filipino favorite.

Recipe by Therese Ng
Photographed by Ron Mendoza

Ingredients :

7 servings
0.5 kg Beef short ribs, sliced 1 ½-inch thick
6 clove Garlic, minced
2 White onions, sliced
2 tbsp Olive oil
1 can (400g) Whole tomatoes
400 g Baby potatoes
0.5 cup Tomato sauce
1 can Liver spread
2 tbsp Soy sauce
200 g Carrots, peeled and quartered
1 pc Chorizo de Bilbao
0.25 cup Chorizo de Bilbao
200 g Red and green bell peppers, quartered
1 tbsp Salt
1 tbsp Pepper

Procedure :

  • 1
    In a large pot, pour enough water to cover short ribs. Cover the pot and let it boil over high heat.
  • 2
    After water has boiled, lower heat and simmer for three hours, covered.
  • 3
    Separate meat from the stock and set both aside.
  • 4
    In another large pot over medium heat, sauté garlic and onions in olive oil. Add tomatoes.
  • 5
    Add reserved beef stock, tomato sauce, liver spread, soy sauce, potatoes, carrots, and chorizo. Simmer for 30 minutes over medium heat.
  • 6
    Add reserved beef and simmer for ten minutes. Add olives and bell pepper and continue cooking until potatoes and carrots are tender. Season with salt and pepper.
  • 7
    When done, remove Caldereta from the heat and transfer to a serving bowl. Serve with freshly-cooked rice.