To cook your best Filipino beef Caldereta, here’s what you need:

Beef Caldereta Ingredients:

• 1 kilo beef, cut into chunks
• 1 big can (350g) of liver spread or ground liver
• 5 pieces medium sized onions, minced
• 5 cloves garlic, minced
• 6 medium sized tomatoes, sliced
• 1 cup of fresh tomato sauce (You can also used those that can be bought at the grocery)
• 3 pieces green bell pepper, diced
• 3 pieces red bell pepper, diced
• 4 pieces hot chili pepper, minced (Add more if you like it hot)
• 3/4 cup grated cheese (Do not just so sweet cheese) (optional)
• olives (optional)
• 2 cups beef stock or water
• 1/4 cup olive oil (Or any cooking oil that you currently have)
• pinch of salt

Beef Caldereta Cooking Instructions:

• In a medium sized casserole, sauté garlic and onions in oil. Then add sliced tomatoes, red and green bell peppers, and chili peppers.
• Add the beef chunks, fresh tomato sauce, liver spread, then add water or beef stock. Salt to taste. Simmer for 1 hour or until the beef is tender.
• Add cheese and olives (optional but would taste really good if you add) and continue to simmer until the sauce thickens.
• Best serve with plain rice.

Cooking Tips:

• If available, instead of beef, you can use goat’s meat(kambing), as well as pork, and would also be really good with spare ribs. If goat’s meat is used, marinate the meat in vinegar, garlic, salt, and pepper for at least 15 minutes.
• For a special Caldereta, do not use water of beef stock. Instead, use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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