Beef Caldereta Recipe (2024)

FAQs

What cut of beef is used for caldereta? ›

The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.

Each dish uses a different choice of meat: Afritada features chicken, Menudo uses pork with chopped hotdogs, and both Kaldereta and Mechado use beef or goat meat. However, Mechado is recognized by its thicker sauce, while Kaldereta incorporates liver spread into the recipe.

Instead of liver spread I use a cornstarch slurry to add thickness to the stew. You can also add some peanut butter to thicken the stew and add a little more flavor. What's the best way to store this stew? Allow the caldereta to cool completely to room temperature before storing.

Caldereta's name was derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.

You can also turn this stew vegan by replacing the liver spread with creamy peanut butter.

Bistek (from Spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings.

But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor. Chef Dolf uses Lady's Choice brand peanut butter.

Kaldereta, menudo, mechado, afritada and pochero are all visually similar. Can you tell which is which? At any Filipino birthday, baptism or Christmas party, tomato-based meat stews in chafing dishes will undoubtedly make an appearance.

Make stock.

(You don't want to include the liver as it becomes bitter when boiled.)

What is caldereta in English? ›

Caldereta is a Filipino meat stew influenced by Spanish flavours. Its name comes from the Spanish word caldera, meaning cauldron. It is a classic Filipino stew of beef simmered in tomato sauce with lots of potatoes, carrots, capsic*ms and olives. It is hearty, tasty, and perfect for family dinners or special occasions.

Some chefs insist on soaking in salt and lemon water.

Philippines

Kaldereta / Origin

"Beef" in Spanish is usually translated as la carne de vacuno, but some Spanish speakers refer to it as la carne de res. The following bulleted list contains types of beef meat in Spanish, along with their English translations: beef (general) is la carne de vacuno (or de vaca, de res)

Lengua, Spanish for "tongue," is the tongue of a beef cow.

Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish. This is a popular dish is served during special occasions.

A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for short ribs and two kinds of steak: skirt and hanger.