Kalderetang baka (beef caldereta or filipino beef stew)

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Main Dish

7 servings

Very Easy

1 h 40 m

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Ingredients

• 2 kilos of really fresh beef purchased from the local butcher, cut into serving sizes, washed and thoroughly drained.
• 1 cup tomato sauce
• 1 cup sweet style banana catsup
• 2 pieces bay leaves
• 1/3 cup sweet pickle relish
• 2 tablepsoons white vinegar
• 2 tablepsoons soy sauce
• 1 teaspoon ground pepper
• 1 teaspoon salt or to taste
• 1 whole garlic, peeled and minced
• ½ kilo onion, peeled and sliced
• ¼ cup cheddar cheese
• 2 pieces green chili peppers
• julienned
• 1 small can liver spread
• 1 tablespoon vegetable oil
• 2 tablespoons margarine.

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Preparation

• In a deep mixing bowl place the drained meat and add the tomato sauce, catsup, bay leaves, pickle relish, salt, ground pepper, vinegar and soy sauce. Stir to evenly mix the meat with the marinade ingredients. Marinating for at least an hour is preferred but if you don't have the liberty of time just go ahead and cook right away.
• In a heavy pan or wok, heat the oil + margarine and fry the garlic followed by the onion. Continue sautéing until onion is translucent. On top of the garlic and onion, carefully add the meat with all the marinade. Put the lid on and let the sauce to boil. As the meat is heated, it will render some liquid and addition of water is not necessary, at the moment. When the liquid is boiling, give it a few stirs to blend the garlic and onion below with the meat on top.
• Lower the heat to the lowest setting possible, with the liquid still gurgling. Put the lid back on and simmer the meat really slowly. If the liquid is drying out, you can add hot water or beef broth, one cup at a time. Add water a couple of times before the meat gets tender.
• While waiting for the slow process of cooking, prepare your other vegetable ingredients. We need 1 small carrot and 3 pcs potatoes, all peeled and cut into small sizes. If you have pitted green olives use ½ cup as well. About half of one of the potatoes shall be used as thickening agent and will be mashed and mixed with the liver spread and grated cheese later on.
• Check the doneness of the meat and the taste of the slowly thickening sauce. Adjust the level of salt and other seasonings. When the meat is slightly tender, add half of 1 potato. When the potato is cooked through and soft enough to mash into paste, take it out and put in the remaining potatoes, carrots and chili peppers. Stir to combine.
• In a bowl, mash the cooked potato and add in the liver spread and grated cheese. Add about 3 tablespoons or more of the sauce from the meat and continue mixing into paste-like consistency.
• When the vegetables are cooked and the meat is fork tender, slowly stir in the potato-liver-cheese mix. Add the green olives if using and continue stirring and simmering for some more minutes. At this final stage the thick sauce is very easy to scorn so constant stirring is necessary.

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