Spicy Beef Kaldereta

casaveneracion.com Spicy Beef Kaldereta

My special beef kaldereta recipe–chunks of stewing beef sauteed in olive oil with plenty of chopped garlic, onions and tomatoes then slow cooked in a little water until fork tender. The sauce is thereafter thickened with mashed cooked liver. Wedges of golden fried potatoes, bells peppers and olives are added just before cooking time is up. That didn’t sound complicated, did it? Kaldereta is not a difficult dish to cook. There are a few pointers to remember though. First is never to scrimp on the amount of chopped garlic, onions and tomatoes. Second is to add water little by little during the cooking to avoid thinning the sauce too much. Third is to use stewing beef, never loins or rounds, because the flavor of the sauce develops during the slow cooking.

Kaldereta is a classic Filipino dish. It can be cooked with beef, pork or chicken. I’ve even used boneless bangus fillets, a real treat. But probably the most exotic kaldereta is the version using goat meat. I’ve tried it and didn’t particularly like it. Too little meat.

Traditionally, kaldereta sauce is thickened with mashed cooked liver. Modern cooks substitute canned liver spread or bottled liver pate (more expensive). My personal preference is mashed boiled chicken livers. If you’ve never used mashed liver before and find canned liver spread more convenient, well, I guess you won’t really perceive the difference. Your kaldereta will still taste good. But, if you’re in the mood for the extra effort, I really encourage using mashed boiled chicken livers. Once you’ve tried it, you would consider substituting liver spread only as a last and desperate resort.

Ingredients

  1. 1 kilo of stewing beef (batok, brisket, short ribs or boneless shanks)
    1/4 kilo of white onions, finely chopped
    1/4 kilo of tomatoes, finely chopped
    1/3 c. of finely minced garlic
    4 bell peppers (2 finely chopped; 2 cut in wedges for garnish)
    1/2 c. of tomato paste
    1 bay leaf
    salt to taste
    4 tbsps. of olive oil
    1/4 k. of chicken livers
    4-5 potatoes
    12 green olives (stoned or pitted)
    3/4 c. of frozen sweet peas
    2-3 red hot chili peppers
    chopped parsley for garnish
    cooking oil for frying the potatoes

Instructions

  1. Cut the beef into 2″ chunks.

    Heat the olive oil in a heavy sauce pan or casserole. Over high heat, brown the beef chunks, in batches if necessary. Add the garlic, onions, tomatoes, bay leaf, chili peppers and chopped bell peppers. Cook until the vegetables are soft. Season with salt. Add the tomato paste. Pour in about 2-3 cups of water, stir well and bring to a boil. Lower the heat, cover and simmer for two hours or until the meat is fork tender. Stir occasionally during cooking. If the sauce becomes too dry before the meat is cooked, add more water, about half a cup at a time.

    While the beef simmers, prepare the potatoes. Wash, peel and cut them into wedges. Heat about 2 c. of cooking oil in a skillet. When smoking, add the potato wedges and cook until golden. Drain on paper towels.

    Boil the chicken livers with a little water. When cooked, mash with a fork or pass through the blender or food processor. Adding a little liquid will make the process easier.

    When the beef is cooked, add the fried potatoes, peas, olives, wedges of bell pepper and mashed liver. Simmer for 5 minutes. Adjust the seasonings. Add the chopped parsley and simmer for another minute.

Cooking time (duration): about 2 hours

Number of servings (yield): 4 to 6





Comments

  1. Mrs. Leslie says

    :mrgreen: I’ve tried more than a handful of kaldereta recipes on the net to capture that flavor that my husband so desired (one time we had ordered it in a restaurant here in California). This has got to be the best recipe yet! :grin: He not only delved in it with gusto, but he consumed 75% of the contents of the pot, lol. Thanks for putting it up!

  2. simone says

    I will try this recipe soon. I am a lover of kaldereta be it beef, chicken or goat and Ive been wanting to cook the best .I’ve heard about different versions of kaldereta. There’s one with peanut butter, with coconut cream or even with an all purpose cream. There is one recipe that uses pineapple juice to make the meat tender. Have your tried using them? Can you post your version using these ingredients.

  3. aileen says

    HI! Im just curious, what about tomato sauce and tomato paste? do you put those to your kaldereta? How can i have the tasty sauce without it? Please let me know.

    thanks,
    aileen

  4. Joy says

    instead of using tomato paste or sause (which will surely be tasty and economical) use a lot of fresh tomatoes.and being in japan for a long time,i usually use instant canned/goods, like using (Reno) liver spread instead of cooked liver,its more tastier too.one secret i learned cooking Caldereta is to use real plenty of onions.and of course,the pineapple juice while making it tender and tastier. i used almost the same procedure for my Lenqua recipe. delicious but stay on diet :)

  5. Charie Watson says

    im going to cook this tomorrow night just wont put chili on it because of the kids…my husband is a beef lover im sure he’s going to like this one:)

  6. roastporkbun says

    Hi Connie,

    Your blog is really great! I was wondering — what is the difference (taste, preparation, recipe) between menudo and caldereta? It seems they both have strong tomato/onion/garlic base. I tried to make lamb caldereta tonight, but it came out tasting like menudo. Maybe it’s because I added sugar (to neutralize the tomato sauce)? I know menudo sometimes has raisins or pinapples in it, which can make it slightly sweet. I didn’t add chopped liver — but menudo has chopped liver sometimes, too. Confusing! Maybe I created a menudo-caldereta hybrid. :)

    Thanks,
    Cammy

  7. says

    Menudo has pork; kaldereta has beef (more traditional is goat meat).

    Menudo has diced liver; kaldereta has chopped/mashed liver that is stirred into the sauce to thicken it.

    Menudo has raisins, as you said, and that adds a sweetish tinge to the dish.

    Both are spanish in origin and, I imagine, just variations of the traditional spanish stew.

    So long as the result tastes great, roastporkbun. :)

  8. Mar Pablo says

    Hi Connie, I’m really having fun reading your articles, all of them if I must say so. My darling if an avid for goat kaldereta. Unfortunately, I haven’t done it yet as I don’t know how to properly clean the goat meat, also to get rid of that somewhat smell.
    Now I have your Kaldereta recipe, what about how to really clean tha goat meat. Here in Canada, we have all the goat sold cubed and frozen.
    Thanks so much and more power. You just don’t know how we are entertained with your stories and recipes to learn everyday.

    Susan

  9. says

    hello connie,

    finally i need to browse your pinoy cook pages. i brought 2 packs of del monte tomato sauce with me from pinas, the first pack i already used for experimenting with my available ingredients and ok naman. pero the other pack, i want to use for cooking authentic pinoy recipe. nalula ako sa choices, hahaha :D

    any suggestions? yung madali lang pati ingredients :D

  10. Popcorn says

    Hi Connnie! This is the best Caldereta I’ve ever tasted, everybody in my family loved it including my choosy husband….. I gave some to my neighbor too and it was a click……Hurray for Connie! You have a nice day always……

  11. says

    Hi Ms. Connie!

    I tried this recipe out earlier this evening, and it was my first time to cook caldereta. It was absolutely delicious, it really was. I now understand why you stressed out that caldereta is essentially a slow-cook dish. I should have cooked more, might have tasted better tomorrow.

    thanks! :)

  12. mheann says

    Hi, Ms. Connie,
    When I saw the photo of Caldereta, it’s YUMMY, i love it! Try to cook this weekend, for my hubby and d Kids of course, sure they will enjoy eating on my caldereta cheesy style .

    Tks for the knowledge on cooking caldereta.

  13. leng from netherlands says

    hi connie! i tried this last night but i added cheese hehe! just a bit of an experiment kse i heard it from my sister that it actually taste good when u add cheese and it does!!!

    my husband loved it and he said that he doesnt like pinoy food hahaha! he doesnt know all along that he keeps on eating ‘em harhar!

    thanks again for the inspiration! i always run to your site whenever i dont know what to cook.

  14. JOEY TOSINO says

    next pamalengke, ipapasama ko nato sa bibilhin.
    isa to sa paborito ko talaga. siguro dahil paborito ko rin ang menudo.
    isang part na gusto ko dito yung olives. manamisnamis.
    salamat sa recipe.

  15. mae says

    Helo Ms Connie, are you familiar with magic cooker or the thermal cooker. With the non stop price increases of gas/lpg ive invest one tiger thermal /magic cooker and i was planning to have this cook on it, how much liquid should i use or will it be the same? thanks ;)

  16. charkee says

    Hi connie,

    Somebody told me that one way to speed up the beef into getting tender is to add ice and/or spoon in the casserole. Is there any truth to this? I haven’t tried it though.

  17. let honra says

    hi miss connie,

    i’ll try this menu wow my inlaws love this very much most especially my husband and sister inlaws
    any way,my husband is a chinese and he loved to eat
    pilipino food.

    thanks to your cooking tips and more power.

  18. James Anabo says

    Ms. Connie,

    I did this recipe about 4 months ago and it was an absolutely fantastic experience for me. It was the first time that I cooked (literally) and to my amazement, it tasted like something i didn’t quite expect.

    You see, I am an OFW and it’s my first time for, i guess, almost everything.

    Because almost all of the foods here in Saudi are, like, unpalatable, I didn’t have any choice for good food; that it made me crave for delicious foods coupled with the homesickness syndrome. Even the milk here tastes like spicy arabian goat that did not have a bath for a very long time (lasang kambing na walang paligo). Pardon the pun, but it’s the closest thing that I could come up with.

    Two of my friends are coming back to the philippines for their end-of-contract vacation and we are planning to give them a grand despedida party before they leave. And I was thinking of giving them something special that they won’t forget even if they were already there.

    The host said that it would be better to use goat for caldereta so that it would be more delicious. I am hesitant in using goat since it was the beef that tasted good for me and I am really bent on using beef (i have this pungent association with goat meat, you know).

    I find it rather difficult because I also do not want to disappoint him by using goat meat. But what I want is that if I were to use beef, the taste would erase the disappointment from his face with that orgasmic (pardon the word) taste of your beef caldereta.

    Now my question is, which is better, goat or cow… i mean beef?

    And also, miss connie, I added pineapple in the recipe that i cooked before to make it a little sweeter.

    which meat should complement the sweet taste?

    please accept my gratitude in advance.

  19. James Anabo says

    Erratum:

    In the line ” I find it rather difficult because I also do not want to disappoint him by using goat meat.”, I was supposed to say beef instead of goat meat.

    Sorry.

  20. DJ says

    hi miss connie. thank you so much for making this site. its absolutely helpful and practical! I’ve been following your site for a few months already and this has helped me a lot in expanding my cooking experience :-)
    I bumped into your website in search for a beef caldereta recipe. I’m so happy i found your site. I love cooking for my friends (Im in a boarding house in Mandaluyong).I tried your recipe twice and on both occasions, malinis ang bowl na pinaglagyan ng kaldereta. All i can hear from them is ” ang sarap naman nito!”. Even my “crush” can’t stop falling in love with me because of the caldereta, ha!ha!ha! Truly the way to a man’s heart is thru his stomach :-D

    Miss Connie, you’re doing a great job. I’ve tried several of your recipes and they are all delicious! Thank you for not keeping these great recipes to yourself. You are a indeed a blessing. May the Lord bless you a hundredfold.

    More power to you and your family!!!

    Regards,
    DJ

  21. Maybelle Lorenzo says

    Hello Ms. Connie,

    Good day!

    Thanks for your recipes…so far I’ve tried the hototay and spareribs with honey-mustard sauce…they were delicious. :) considering I’m a new homemaker and have just started cooking this past few months. My husband and toddler loved them.

    Today, I’ll be trying my hand at your special kaldereta. Can I skip liver or it wouldn’t be the same delicious kaldereta without it? Please advice.

    More power…it’s a joy reading your site.

    Many thanks,
    Maybelle Lorenzo

  22. swordfish says

    hmmnnn…the best caldereta i have ever tasted is the one i eat every time i have a chance way back in college. they say its calderetang bicol? i wonder if anybody from the group could share a recipe of the calderetang bicol.

    • itsy says

      my husband recently bought ostrich meat. it sat in the freezer for days as i don’t have any idea on what to do with it. with the help of google, i learned that ostrich meat is almost the same as beef, only healthier. then i stumbled upon this recipe. it was a hit! it even got tastier day after i cooked it. it’s a great fusion of flavors. i sprinkled it with dry basil b4 serving. yummy! and yes, you would think twice about using liver spread once u tried the mashed chix liver. thank you for this recipe. GOD BLESS!

  23. jinky tingzon says

    caldereta is even more tasty when the meat is soaked in a gin/bilog, like blue label for at least 30 mins. before frying.

  24. nita says

    hello!
    thank you for the delicious postings at your blog. my question is.. if i use the pressure cooker, when will i start increasing the pressure? before or after i put in the tomatoes?
    thank you
    nita

      • nita says

        i’m going to use the pressure cooker. i dont know at which point of cooking should i put on the lid and increase the pressure. Should i saute everything first and put the tomato sauce THEN put on the lid and increase pressure? OR should i fry the meat and (put on the lid) palambutin muna before i saute ? =)
        thank you for your reply

        • says

          See the directions above? Where it says “simmer”, that’s when you put everything in the pressure cooker.

          Re “put on the lid and increase pressure”

          And I don’t know what you mean by increasing pressure. You put on the lid of the pressure cooker and ALLOW THE PRESSURE TO BUILD as there is no pressure yet when you first snap on (or screw on) the lid. And when the valve starts to turn, you turn the heat to low. That’s the way pressure cookers are used.

  25. Rosie Gabriel says

    I always use coconut milk in my kaldereta because I can’t have any tomatoes or tomato products. I think the taste and ingredients are the same and my husband and my son loves it especially if it is spicy.

  26. JOYCE says

    Connie, as i was trying to find recipes in the net, I stumbled upon this other blog. I am an avid fan of yours so it came as a surprise to me that I am reading something I read from your blog in this other blog, word per word. I am a bit troubled since I know it’s not you because she has wrong grammar. here’s the link:
    http://www.care2.com/c2c/share/detail/1451314

    • Connie says

      Thanks for the info.

      You know, it’s a disease among many Filipinos online to copy a recipe and submit it in a forum or community as though they wrote the recipe. It also seems to be a disease among community and forum owners not to discourage the practice just so they can have content.

  27. Rosie Gabriel says

    Hi Connie, do you have a recipe for morcon. I had been wanting to try and cook this and surprise my husband. Thanks in advance!

  28. says

    Hi! I’ll try this recipe for sure! Hubby and I plan to use the crockpot (slow cooker). Do we use this pot during the “simmer” part? Our crockpot tenderizes the beef well. Thanks and more power!

  29. Steph says

    Hi Ms Connie,

    Happy New Year! Would like to thank you for this wonderful recipe :) I’m no chef and normally fails at cooking for myself and my brother that we eat out na lang but for Media Noche I decided to try cooking Caldereta and used your recipe. It was wonderful! I actually still have some left :) Cheers!

  30. says

    I love caldereta but never get the desired taste of it every time I tried cooking some; this recipe sounds yummy according to your readers…will definitely try this next time I try to make some again :-); thanks!

  31. Michelle says

    Hi Ms. Connie,

    Beef caldereta now becomes our family favorite after following your recipe. It was so yummy and so creamy and so perfect! I’m looking foward to share this dish with family and friends on our 3rd love anniversary. :) Thank u so much!

  32. says

    hmmm..my wife is cooking kaldereta right now for a Sunday family lunch! thanx for this wonderful recipe! it really smells good at it simmers! nakaka gutom ang amoy! graabbee! and take look at this pic, nanakaka tulo ng laway…hmmm..bilis…magsaing na…mag hain nah… hehe…lol…

  33. says

    Hi Connie,
    Cooked this caldereta recipe and it was a huge success. Omitted the liver mash though coz Dad cant take innards and used equal weight of onions to meat (tip found on the internet) no need to add stock, but the rest of ingredients and process I followed. It was just like I remembered eating. Next time, I’ll try adding liver mash (when Dad’s away :D).
    Aside from olives, do you add pickles?

  34. rose says

    thanks for the recipe i try this and it came out sooooooooooo goooood even my boy friend is swiss national he really love it!!!! : )

  35. ricky gonzalez says

    I used your magic ingredient “cream of mushroom soup powder” to thicken the sauce. Added hints of mushroom to the dish.

  36. ricky gonzalez says

    cooked the beef beforehand using a pressure cooker, to tenderize the beef, saves on LPG too. For one kilo of beef, 15 to 25 minutes in the pressure vessel.

  37. Hannah says

    Will the taste be the same if I omit the liver part? I don’t like liver or anything inside the body. Ty!

  38. Chris says

    Hi Mam Connie, Do I use both tomato paste and tomato sauce? Please advice if I wish to make this caldereta a bit saucy. Thanks and more power to you and your family!

  39. gina says

    hi, would you know how long i can cook the beef if i use a slow cooker? should i change anything in the recipe if I do use slow cooker? thanks! :)

    • says

      That depends on the size of the beef pieces and the setting of the slow cooker. Since you’re changing the manner of cooking, you’ll have to make the necessary adjustments. What those changes should be, I cannot decide for you.

  40. Gracy says

    Hi Ms. Connie,

    Thank you for posting this caldereta recipe, I will be cooking it today as my partner’s friends requested an all Filipino dinner from me. all of them are kiwi’s and had no idea about Filipino food as there are no Filipino restaurants here in New Zealand which is really sad. :( I will be pairing your caldereta with my mom’s maja Blanca for dessert. :)

    Thanks!

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