Published on September 20, 2014
Caldereta is one of the staple dishes in the Kolokoy Household because we all love anything spicy. Even Boyet who used to hate it now likes eating spicy food. So when I asked Mama Kolokoy to take a break from the kitchen, she suggested that I cook beef caldereta. I grew up thinking that this is a very difficult dish. But I proved myself wrong after cooking it for the first time. Kaya pala sabi ni Mama, kahit daw nakapikit ako kaya ko. :p
1. Put the beef in a pot with water. Let it boil for at least 30 minutes or until the beef turns brown. Once done, remove the water and set aside the beef. Doing this is dual purpose. It tenderizes the beef. And throwing the “unang kulo” sort of cleans the meat too. I know some people who skip this process and just cook the beef as it is, but Mama wants it to be done that way. Haha! :p You may also use pressure cooker.
2. In a heated pan, sauté the onions. Once the onions turn translucent, add in the garlic.
3. Add the patis (fish sauce) followed by the beef.
4. Add the tomato sauce and ketchup, and let it simmer for 5 minutes.
5. Add the water. Cover the pan, and let it simmer for 30 minutes or until the beef is tender.
6. Add the potatoes. Cover the pan for 5 minutes.
7. Add the carrots, bell pepper and liver spread.
8. After 5 minutes, add the cheese, siling labuyo and MSG (optional). Let it simmer for 5 minutes over low heat.
I only added 3 tbsp of patis because the brand of liver spread we use is already a bit salty. You can always taste and adjust the measurement. Even the chefs do it! =)
If you want your caldereta to be spicier, crush the siling labuyo or add more! Mama Kolokoy has hyperacidity so we can’t do that. I actually can, but she will definitely kick me out of the house! :p