Caldereta is a Filipino dish adapted 300 years ago from the Spaniards when Spain colonized our country. It comes from the Spanish word, “caldera” which means “cauldron”. This delicious dish is originally made from goat meat or “chevon”, it is a stew made with tomatoes, liver, bell peppers, potatoes, hot peppers, olive and cheese.
Caldereta is a festive dish but it can still be found in carinderia or local food stalls where in Filipino everyday dishes are being served. The main ingredient being used can be beef, pork, goat or chicken. Beef Caldereta is the most common.
Let’s start cooking!
1 kilo beef, cut into cubes
1 cup tomato sauce
1/2 cup liver spread or liver paste
2 cups of potatoes, quartered
2 cups of carrots, sliced
1 cup vegetable oil
3 cloves chopped garlic
1 chopped onion
1 teaspoon chili flakes
4 cups of water
3 bay leaf
1 red sliced bell pepper
1 green sliced bell pepper
2/3 cup green olives (optional)
salt and pepper to taste
- In a large cooking pan, heat oil and fry potatoes and carrots until light brown, set aside.
- In the same pan, sauté garlic and onions.
- Add beef and stir-fry for a few minutes until lightly brown, simmer for 5 minutes. Add water and boil until tender. (Tip: Use pressure cooker to save time. Cook in pressure cooker around 30 minutes and 1 hour and 30 minutes in a normal pot.)
- Add tomato sauce and liver spread. Simmer for 10 minutes.
- Add all the ingredients left and simmer for 5-10 minutes.
- Add salt and pepper to taste.
Serve hot and share with your loved ones! You can also use goat meat. If goat’s meat is used, marinate it in vinegar, garlic, salt and pepper for at least 15 minutes.