Wednesday, July 11, 2012

Beef Kaldereta

Ingredients:
  • 1 kilo beef, cut into chunks
  • 1 big can (350g) liver spread or ground liver
  • 5 onions, minced
  • 5 cloves garlic, minced
  • 6 tomatoes, sliced
  • 1 cup tomato sauce
  • 3 green peppers, diced
  • 3 red peppers, diced
  • 4 pieces hot chilli peppers, minced
  • 3/4 cup grated cheese
  • 2 cups beef stock or water
  • 1/4 cup cooking or olive oil
Instructions:
  1. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
  2. Add in the beef, tomato sauce, liver spread and water or stock.
  3. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
  4. Add cheese and olives (optional) and continue to simmer until the sauce thickens.
  5. Serve with plain rice
Cooking Tips:
•Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

•For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions: 1 kg of beef). The onions will serve as water to the dish.

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