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Spicy beef kaldereta
Seventeen years after posting my first recipe for spicy beef
kaldereta
, it's high time to update it with new photos and better cooking instructions.
Course
Main Course
Cuisine
Filipino
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
30
minutes
minutes
Total Time
2
hours
hours
45
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
4
tablespoons
olive oil
1
kilogram
stewing beef
short ribs, brisket, short plate or shank are recommended
salt
pepper
½
cup
chopped onions
3
tablespoons
finely minced garlic
2
bird's eye chilies
sliced
2
finger chilies
sliced
2
sprigs
oregano
1
400-gram can
diced tomatoes
2
bay leaves
200
grams
potatoes
peeled and cut into wedges
150
grams
carrots
peeled and cut into wedges
¼
kilogram
chicken livers
boiled and mashed
10
pitted olives
sliced
¼
cup
frozen sweet peas
Instructions
Cut the beef into two-inch chunks (or have the butcher do this for you).
Heat the olive oil in a heavy sauce pot or casserole. Over high heat, brown the beef chunks with a little salt and pepper, in batches if necessary.
Add the garlic, onion, oregano and chilies. Season with salt and pepper. Cook, tossing often, until the vegetables are soft.
Add the diced tomatoes and bay leaves. Sprinkle in more salt and pepper.
Pour in two cups water.
Bring to the boil, lower the heat, cover and simmer for about two hours or until the beef is fork tender.
While the beef simmers, deep fry the potato and carrot wedges until the edges are browned. Set aside.
When the beef is done, add the potato and carrot wedges, olives and sweet peas. Cover and simmer for another ten minutes.
Mix the mashed chicken livers with a little water to make a coarse paste.
Pour the chicken liver paste into the pot and stir to blend.
Taste the sauce once more, and add more salt and pepper, if necessary.
Serve your spicy beef kaldereta with rice or bread.