Beef Caldereta

Beef Caldereta

This version of Beef Caldereta is the Reconstructed and fresh version; This is a perfect example of how you can turn one dish into another without compromising the flavor.

Caldereta

Beef Caldereta

 

This one is made from left over Nilagang Buto ng Baka (beef soup bones.) These are two different dishes, but the ingredients are very similar to one another.

Typically I would use lean pot roast meat for this recipe. Well, not on this one. I used the left over ribs and broth and it turned out really good.

Without a doubt this recipe will be on my favorites list. For those of you who like to use the fresh version, I also provided the recipe for it below.

For best results prepare this dish a day ahead, let sit

in the fridge overnight, and re-heat before serving. It gives the flavors time to blend in. This process also works well for Adobo. Left over Version Reconstructed Ingredients List:
  • 6 Pieces of left over beef back ribs
  • 1 Medium size onion, cut in half, thinly sliced
  • 8 Finely crushed black peppercorns
  • 1/2 Cup cider vinegar
  • 1 Cup left over beef broth from Nilagang Baka
  • 3 Cups tomato sauce
  • 1 Bay leaf (Laurel leaf)
  • 6 Cloves of garlic, crushed
  • 4 Tbs. Oil (corn oil)
  • 1/2 Red bell pepper
  • 1/2 Green bell pepper
  • 1/2 Cup green peas optional (frozen if you can't get fresh ones)
  • 1/4 Cup pitted green olives optional
  • 1 Large carrot optional
  • 3 Medium potatoes, quartered
  • 2 Tbs. Chili sauce (Hot Sauce, I use Louisiana hot sauce)
  • 1/2 Tbs. Salt
  • 1/2 Tbs. MSG optional
  • 2 Tbs. Beef marinate
Cooking Directions:

Marinade:

Beef left over in vinegar, peppercorns, and garlic for 30 minutes, drain well. In two tablespoons oil, fry beef in batches, and brown it on all sides. Remove and set aside. Add onions and more oil if needed. Saute on medium heat until it reaches the shiny stage. Add the beef and the broth from the left over Nilagang Baka, tomato sauce, beef marinade, hot sauce, bay leaf, MSG and salt. Reduce heat to medium low and let it simmer for 20 minutes. Add potatoes and let simmer for an additional 10 minutes or until the potatoes are soft. At this point you may add the green peas, pitted green olives, and let it cook for 2 minutes. Then add the bell peppers. Serve with rice!

Fresh Version:

Ingredients List:
  • 1-1/2 Lbs. Rump Roast cut in 1-1/2 inch cubes
  • 1 Medium size onion, cut in half, thinly sliced
  • 8 Crushed black peppercorns
  • 1/2 Cup cider vinegar
  • 3 Cups beef broth (I use canned beef broth)
  • 3 Cups tomato sauce
  • 1 Bay leaf (Laurel leaf)
  • 6 Cloves of garlic, crushed
  • 4 Tbs. Oil (corn oil)
  • 1/2 Red bell pepper
  • 1/2 Green bell pepper
  • 1/2 Cup green peas optional (frozen if you can't get fresh ones)
  • 1/4 Cup pitted green olives optional
  • 1 Large carrot optional
  • 3 Medium potatoes
  • 2 Tbs. Chili sauce (Hot Sauce, I use Louisiana hot sauce)
  • 1/2 Tbs. Salt
  • 1/2 Tbs. MSG optional
Cooking Directions:

NOTE:

If you wish to use the un-cooked beef back ribs you may do so, just cut your simmer time to an hour. Beef back ribs are pretty tender and do not require a longer time to tenderize. With these ingredient measurements you may use the whole rack of beef back ribs between 1-1/2 to 2 Lbs. Cooking procedure stays the same.

  1. Marinade; Beef in vinegar, peppercorns, and garlic for at least 30 minutes to an hour, drain well. In two tablespoons oil, fry beef in batches and brown it on all sides.
  2. Remove and set aside.
  3. Add onions and more oil if needed, saute in medium heat until it reaches the shiny stage.
  4. Add the beef, broth, bay leaf, MSG and salt.
  5. Reduce heat to medium low and let it simmer for 2 hours or until the beef is very tender.
  6. Add tomato sauce and hot sauce and let it simmer for 15 minutes.
  7. Then add potatoes and let simmer for an additional 10 minutes or until the potatoes are soft.
  8. At this point you may add the green peas, pitted green olives, and let it cook for 2 minutes.
  9. Then add the bell peppers.
  10. Serve with rice!
Note: When stirring avoid using a spoon, it will break the meat apart as the meat tenderizes. Use the method below when stirring! Cooking Tips & WARNING! After adding the tomato sauce stir frequently to avoid scorching. The best way to stir it is to agitate the pot GENTLY in a CIRCULAR motion while HOLDING the lid firmly. Cook safely and enjoy your Caldereta! UNDER ANY CIRCUMSTANCES, DO NOT AGITATE THE POT IN UPWARD MOTION! IF YOU DO, SERIOUS BURN INJURY COULD RESULT!

Ingredients

Beef Broth

Boiled Ribs

Fried Ribs

Caldereta in the Pot

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12 Responses to “Beef Caldereta”

  1. ruthi says:

    Yummy! I consider myself the Left-over Queen because I hate throwing away food. I’m also called the Recycle Diva of the Kitchen for the same reason. Cooking left-over food and turning them into entirely different dish is a talent. So keep it up. Good Job here.

  2. dennis says:

    your recipe looks good and presentable i think its yummy!

  3. Marie says:

    mouthwatering and tempting

  4. Pete says:

    yum yum

  5. Roy says:

    Robert can i used this Ingredients List for Kambing?

  6. Hi Roy,

    To be honest with you I never cook Goat before, so I am not really sure if this recipe will be good for it. My suggestion is to go ahead and try it, but only cook small amount to see if you’ll like it.

    I’ve eaten Goat Caldereta before and I love it, but it’s been so long since I have Goat meat that I couldn’t even tell you how close the taste of this recipe in comparison to the Goat version of it. Anyway, give it a try and let us know how it turns out for you. Good luck on your cooking!

    Cheers,
    Robert Colinares

  7. Sheryl says:

    My father used to cook Caldereta a lot! This is one of the best recipes that goes perfect with- what else- rice! I think I need to do some grocery shopping and get cooking!

  8. Also, this dish is even better if you let it set in the fridge over night and re-heat and serve it the next day. 🙂

    -Robert Colinares

  9. mhaya says:

    thanks i will prepare this for my bf whose coming next month! more recipe’s from you cooking wizard!!

  10. sherwin says:

    so yummy..i learn more

  11. Argolda says:

    Omg I love love how it turned out!!! Thank u for ur awesome recipes…

  12. You’re welcome Argolda and thank you for sharing your successful kitchen experience.

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