I can never say no to the creamy goodness of beef kaldereta. The melted cheese and the grainy texture of liver pâté 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.
Ingredients:
Beef (loin parts or stewing beef), cut into chunks
Minced garlic
Chopped onions
Chopped tomatoes
1 red bell pepper, diced
Carrots, cut into chunks
Baby potatoes
1 can of tomato sauce
1 cup of French liver pâté (or a can of your favorite liver spread)
½ to ¾ 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 sauté for few minutes. Season with salt and pepper and fry until all sides are browned. Turn the heat medium. Add onion and tomatoes and sauté 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 pâté. Stir thoroughly. Simmer for few more minutes until the sauce thickens, giving a creamier texture. Serve in a platter mixed with roasted baby potatoes.
Para sa Lasang Pinoy, Sundays. Creamy.
Related posts:
- Beef Stew Rice Topping Do you like rice toppings? How do you dress up...
- Nilagang Baka what is there to say about nilagang baka or boiled...
- Beef Toppings What I had in mind actually is beef pares. This...
- LP12 – Starry Nilagang Baka Ex-colleague Ces’ LP theme is truly interesting especially for us...
- Bistek For some reason bistek is commonly known as...
4 Comments
Permalink
hehe, alam mo ba ito rin dapat photo ko..the day before mom and co. left for Manila, she bought beef since Marco requested her Kaldereta…too bad though she had no time to cook it:( last minute packing and re-packing and all…so i made this the other day…sarap naman, without the liver pate though…next time:)
cess last blog post..Lasang Pinoy, Sundays Week#12:CREAMY
Permalink
I would never have classified kaldereta as creamy, but you’re right… come to think of it, the creamy gravy is what makes this dish for me
Permalink
I always had kalderatang kambing, never beef. But your beef kaldera has beef fat. Hmmm! I love that! I hate to admit, but I have a weakness for fatty food.
I’ll bookmark this recipe for when the weather turns cold (pretty soon it will be fall), I’ll definitely try to re-create your recipe, take a photo of it and link it back to your site.
Keep creating great homey foods and fantastic photos.
Yarn Hungry Hogs last blog post..Why I Avoid Sock Knitting?
Permalink
that looks absolutely creamylicious! i recently made kaldereta only it didn’t look good as yours. hee hee. it tasted like kaldereta, but the colors were closer to that of kare-kare. hee hee. i need more practice!
4 Trackbacks
[...] popular public links >> parts La.Pi.S12: Beef Kaldereta Saved by Lecquio on Mon 29-9-2008 The Cops Are Armed… Now What? Saved by canen on Mon 15-9-2008 [...]
[...] talaga ay hindi ko maiwasan ang cravings para sa masarap, malinamnam at creamy kaldereta. Ano pa kaya kung kambing? Katulad ng lamb, masarap at walang anggo ang lasa ng kambing dito sa New [...]
[...] in a while you crave for tender, flavorful beef and kaldereta is not what you want. If that’s the case I suggest you try this recipe. I bought beef parts [...]
[...] hurt to try different types of stews and braises especially when you don’t feel like eating kaldereta. Here’s a different take with curry and orange juice, adding a somewhat sophisticated flavor [...]