I can never say no to the creamy goodness of beef kaldereta. The melted cheese and the grainy texture of liver pate mixed with tomato sauce and flavorful beef stock – definitely fabulous as rice topping.
Funny how I always end up cooking beef kaldereta differently from the last time I did it. I mean, sometimes I brown the meat first before simmering but I like the way I did it the other way around this time. The roasted potatoes add a different flavor as well.
Beef (loin parts or stewing beef), cut into chunks
1 red bell pepper, diced
Carrots, cut into chunks
1 can of tomato sauce
1 cup of French liver pate (or a can of your favorite liver spread)
1/2 to 1 cup of grated cheese
2 bay leaves
Salt and pepper
Pour beef parts into a pot of boiling water. Skim out impurities from time to time. Continue to simmer until tender, adding salt and water sometime within the process. Scoop out beef from the stock and drain.
In the meantime, roast baby potatoes according to instructions shown in this link.
Heat oil in a casserole. Over high heat, fry garlic until fragrant and browned. Add the beef parts and saute for few minutes. Season with salt and pepper and fry until all sides are browned. Turn the heat medium. Add onion and tomatoes and saute until tomatoes are mashed. Drop in bell pepper, carrots and bay leaves; pour in tomato sauce and the remaining beef stock. Simmer for about 10 to 15 minutes depending on how much sauce you want. Adjust the taste with salt and pepper. Add grated cheese and liver pate. Stir thoroughly. Simmer for few more minutes until the sauce thickens, giving a creamier texture. Serve in a platter mixed with roasted baby potatoes.