Kalderetang Baka. My third post was kalderetang kambing that was sometime in June. That dish is one of the most visited on this blog. And I would say kaldereta is one of the most searched food item in the net as well. Beef for most Pinoy is cooked as nilaga or sinigang because it is simple to prepare, with simple ingredients also. How ever majority would also wish they could cook it as kaldereta, but most likely they would not know how. And that is why it is one of the most search food recipe. Beef and goat are the most common meat used in kaldereta. But you could always innovate and use alternate kadereta ingredients. Obviously kalderetang kambing is my favorite, what’s your favorite kaldereta?
Here is the recipe of our Kalderetang Baka, enjoy.
1 k. beef spareribs
2 medium size green/red bell pepper, cut into 1” square
2 medium size potato, quartered
1 medium size carrots, cut same size as potato
1 can button mushroom, cut into halves
2 medium size onion, chopped
1/2 head garlic, chopped
1 can liver spread
1 cup tomato sauce
1 pkt. kaldereta mix
5-8 peppercorns, crushed
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo
3 bay leaf
salt and pepper
Marinate beef meat with vinegar, a dash of salt and pepper for 5-10 minutes. Drain marinate and stir fry meat until color changes to light brown, keep aside. In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes. Add 8-10 cups of water, crushed pepper corns and bay leaf simmer for 1 to 1/2 hours or until meat are tender. Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens. Add bell pepper, season with salt and cook for another minute. Serve hot with a lot of rice.
See other kaldereta recipe;