introduction
Beef Caldereta is a classic Filipino dish known for its rich and savory flavors. This Batangas version stands out because it skips the tomato sauce and relies on a mix of sauces and spices to create a delicious meal. Perfect for family gatherings, this dish brings warmth and comfort to the table.
why make this recipe
Making Beef Caldereta Batangas is a wonderful way to explore Filipino cuisine. It reflects the country’s culinary heritage and offers a unique twist on traditional beef stews. Without the tomato sauce, this recipe emphasizes the beef’s natural flavors and incorporates rich ingredients like liver spread and cheese, making it a delightful treat for anyone who enjoys hearty meals.
how to make Beef Caldereta Batangas
Ingredients:
- 1.1 kilograms beef caldereta cut
- 1/4 cup soy sauce
- 1/8 cup Worcestershire sauce
- 1/3 cup water
- Ground black pepper
- 5 1/2 cups hot water
- 2 large onions
- 1 head of garlic
- 1/2 cup grated cheese
- 4 tbsp pickle relish
- Chili powder
- 60g butter or margarine
- Red bell peppers (optional)
- 1 tbsp annatto powder/atsuete
- 1 small can liver spread
- 3 tbsp bread crumbs
- 2 tbsp ground peanut or peanut butter
Directions:
- Place the sliced beef in a bowl. Add the soy sauce, Worcestershire sauce, and pepper. Mix well, cover the bowl, and marinate the beef for 1 hour.
- Separate the beef from the marinade sauce and set the sauce aside.
- In a pan, melt the butter over medium heat. Sauté the garlic until it turns brown.
- Add the onions and cook until they become very soft.
- Add the marinated beef and sauté for 10 minutes until it is brown. Stir to cook evenly.
- Pour in the marinade sauce, season with pepper, add the pickle relish, and mix everything well. Cover the pan and cook for 5 minutes until the sauce is absorbed.
- Add 4 cups of hot water and chili powder. Cover and let it simmer for 30-40 minutes or until the beef becomes tender, stirring occasionally.
- Add another 1 1/2 cups of hot water.
- Prepare the thickening mixture by combining the annatto powder, hot water, liver spread, bread crumbs, and ground peanut or peanut butter. Add this mixture to the pan.
- Reduce the heat and cook for 3 minutes, stirring continuously.
- If using, add red bell peppers and lastly, stir in the grated cheese. Simmer for an additional 5 minutes until it thickens.
- Serve and enjoy!
how to serve Beef Caldereta Batangas
Serve Beef Caldereta Batangas hot over steamed rice. The rich sauce pairs perfectly with rice, making it a full and satisfying meal. You can also offer extra cheese on the side for those who love a cheesy finish.
how to store Beef Caldereta Batangas
To store leftover Beef Caldereta, let it cool completely. Place it in an airtight container and refrigerate. It can last for up to 3-4 days in the fridge. For longer storage, you can freeze it in a suitable container for up to 2 months.
tips to make Beef Caldereta Batangas
- Marinate longer: If you have time, marinating the beef for several hours or overnight can enhance the flavors further.
- Don’t rush the simmering: Allow the beef enough time to become tender. A lower heat and longer cooking time will help.
- Adjust spice level: Feel free to add more chili powder if you prefer a spicier dish.
variation (if any)
You can customize this dish by adding vegetables like carrots or green peas for extra nutrition and flavor. Some people also like to add potatoes, which absorb the savory sauce beautifully.
FAQs
-
Can I use a different cut of beef?
Yes, you can use other cuts like beef brisket or chuck. Just remember that cooking time may vary based on the cut’s tenderness. -
Is it okay to skip the liver spread?
While liver spread adds depth to the flavor, you can leave it out if you prefer. Just consider thickening the dish differently. -
Can I make this dish in advance?
Yes, making Beef Caldereta ahead of time is a great idea. The flavors develop even more when it sits in the fridge for a day before serving!
Beef Caldereta Batangas
Ingredients
Method
- Place the sliced beef in a bowl. Add the soy sauce, Worcestershire sauce, and pepper. Mix well, cover the bowl, and marinate the beef for 1 hour.
- Separate the beef from the marinade sauce and set the sauce aside.
- In a pan, melt the butter over medium heat. Sauté the garlic until it turns brown.
- Add the onions and cook until they become very soft.
- Add the marinated beef and sauté for 10 minutes until it is brown. Stir to cook evenly.
- Pour in the marinade sauce, season with pepper, add the pickle relish, and mix everything well. Cover the pan and cook for 5 minutes until the sauce is absorbed.
- Add 4 cups of hot water and chili powder. Cover and let it simmer for 30-40 minutes or until the beef becomes tender, stirring occasionally.
- Add another 1 1/2 cups of hot water.
- Prepare the thickening mixture by combining the annatto powder, hot water, liver spread, bread crumbs, and ground peanut or peanut butter. Add this mixture to the pan.
- Reduce the heat and cook for 3 minutes, stirring continuously.
- If using, add red bell peppers and lastly, stir in the grated cheese. Simmer for an additional 5 minutes until it thickens.