BEEF CALDERETA Batangas | No tomato sauce

why make this recipe

Beef Caldereta is a classic Filipino dish that is rich, hearty, and full of flavor. This Batangas version stands out because it omits tomato sauce, relying instead on a blend of savory sauces and spices to create a unique taste. It’s perfect for special occasions or family gatherings, and brings warmth to your dinner table.

how to make Beef Caldereta

Ingredients:

1. 1.1 kilograms beef caldereta cut
2. 1/4 cup soy sauce
3. 1/8 cup Worcestershire sauce
4. 1/3 cup water
5. Ground black pepper
6. 5 1/2 cups hot water
7. 2 large onions
8. 1 head garlic
9. 1/2 cup grated cheese
10. 4 tbsp pickle relish
11. Chili powder
12. 60g butter or margarine
13. Red bell peppers (optional)
14. 1 tbsp annatto powder/atsuete
15. 1 cup hot water (for thickening sauce)
16. 1 small can liver spread
17. 3 tbsp bread crumbs
18. 2 tbsp ground peanut or peanut butter

Directions:

1. Place the sliced beef in a bowl, adding soy sauce, Worcestershire-water mixture, and pepper. Mix well, cover, and marinate for 1 hour.
2. Separate the beef from the sauce and set the sauce aside.
3. In a pan with butter, sauté garlic until brown.
4. Add the onion. Stir and cook until very soft.
5. Add the marinated beef and sauté for 10 minutes until brown, stirring to cook evenly.
6. Add the marinade sauce, season with pepper, and stir in the pickle relish. Cover and cook for 5 minutes until the sauce is absorbed.
7. Add 4 cups of water and chili powder, cover, and simmer for 30 to 40 minutes or until tender, stirring occasionally.
8. Add another 1 1/2 cups of water, then add the thickening mixture.
9. Reduce heat and cook for 3 minutes, stirring continuously.
10. Add the bell peppers and cheese, stirring and simmering for 5 minutes until thickened.
11. Enjoy!

how to serve Beef Caldereta

Serve Beef Caldereta hot over a bed of steamed rice. You can also add a side of crusty bread to soak up the delicious sauce.

how to store Beef Caldereta

To store, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a suitable container for up to 2 months.

tips to make Beef Caldereta

• For a richer flavor, use a mix of different cuts of beef such as shank or chuck.
• Adjust the amount of chili powder based on your spice tolerance.
• If you prefer a thicker sauce, let it simmer longer without covering.

variation

You can add vegetables like carrots and potatoes for extra nutrition and flavor. Some also like to include green olives for a briny taste.

FAQs

1. Can I use a different type of meat?
Yes, you can substitute beef with chicken or pork, but cooking times may vary.

2. Is it okay to skip liver spread?
While liver spread adds richness, you can omit it or substitute it with additional peanut butter or ground peanuts.

3. Can I make this ahead of time?
Yes, Beef Caldereta tastes better the next day as the flavors deepen. Just reheat gently before serving.

Beef Caldereta

A rich and hearty Filipino dish, this Batangas version of Beef Caldereta features a blend of savory sauces and spices without tomato sauce, making it perfect for special occasions.

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Prep Time 1 hour hr

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Filipino

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Marinade

• 1.1 kilograms beef caldereta cut
• 1/4 cup soy sauce
• 1/8 cup Worcestershire sauce
• 5.5 cups hot water
• Ground black pepper

For the Main Dish

• 2 large onions
• 1 head garlic
• 60 grams butter or margarine
• 1 cup hot water (for thickening sauce)
• 1 small can liver spread
• 3 tablespoons bread crumbs
• 2 tablespoons ground peanut or peanut butter
• 1/2 cup grated cheese For topping
• 4 tablespoons pickle relish
• Chili powder Adjust according to taste
• 1 head garlic
• 2 red bell peppers optional
• 1 tablespoon annatto powder/atsuete

Method

 

Preparation

1. Place the sliced beef in a bowl, adding soy sauce, Worcestershire-water mixture, and pepper. Mix well, cover, and marinate for 1 hour.
2. Separate the beef from the sauce and set the sauce aside.

Cooking

1. In a pan with butter, sauté garlic until brown.
2. Add the onion. Stir and cook until very soft.
3. Add the marinated beef and sauté for 10 minutes until brown, stirring to cook evenly.
4. Add the marinade sauce, season with pepper, and stir in the pickle relish. Cover and cook for 5 minutes until the sauce is absorbed.
5. Add 4 cups of water and chili powder, cover, and simmer for 30 to 40 minutes or until tender, stirring occasionally.
6. Add another 1 1/2 cups of water, then add the thickening mixture.
7. Reduce heat and cook for 3 minutes, stirring continuously.
8. Add the bell peppers and cheese, stirring and simmering for 5 minutes until thickened.

Notes

Let the dish cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it in a suitable container for up to 2 months. Adjust the chili powder based on your spice tolerance, and for a thicker sauce, simmer longer.