Beef CALDERETA...my favorite

Caldereta is a dish popular in the Philippines. This Filipino dish is of Spanish influence and is really delicious and worth your time trying ... It's common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it.

In Metro Manila it is more commonly added with potatoes but in other regions such as Southern Tagalog provinces, it is simply the sauce and the cuts of meat that are used. There are other meats that can also be used such as chicken but pork, beef and goat are the three more popular cuts of meat used

… this menu is one of  my favorite and  has its sentimental value to me, naks... why? this was my lunch  on the day of my wedding... The one I was thinking of while my wife walks down the aisle... LOL!

Tips:

1) the secret in cooking the best caldereta is in the marinade, the soy sauce and calamansi makes its flavorful taste

Ingredients:

• 1 kilo beef, cut into cubes
• 3 fresh calamansi
• 1/4 cup soy sauce
• 115 grams tomato sauce (del monte tomato sauce)
• 1/2 cup ketchup
• 1/2 of 1 small can  liver spread
• 2 tablespoon cooking oil/ olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• fresh red chili peppers chopped (approximately 6 medium sized or to taste)
• 1 1/2 cup hot water
• 1-2 pinch of AJI-NO-MOTO (optional)
• 1-2 medium sized potatoes, quartered
• 1 red bell pepper, sliced

Cooking Procedures :

1. Marinate beef with 1/4 cup soy sauce and 3 calamansi (juice squeezed... be sure to remove the seeds) for about 15-20 minutes
2. In a large pan, heat oil.. sauté the garlic and onions until golden brown. Add the marinated beef into pan. Stir for a  few minutes, add 1-2 pinch of AJI-NO-MOTO... Add  tomato sauce, ketchup, liver spread, chili pepper ... stir to combine. Cover the pan and set to low heat... Bring to boil then add 1 cup hot water, simmer, about 30 minutes or until meat is tender.
3. Add potatoes, bell pepper ; simmer for another 10 minutes.
4. Transfer to a platter. Serve hot and Enjoy your Caldereta.