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Delicious Beef Caldereta Batangas without tomato sauce served in a bowl

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
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
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.