Estimated cooking time: 1 1/2 to 2 hours
Beef Kaldereta Ingredients:
* 1 kilo beef, cut into chunks
* 1 big can (350g) liver spread or ground liver
* 5 onions, minced
* 3 mid-size potatoes guartered
* 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
Kaldereta Cooking Instructions:
* In a casserole, sauté: garlic and onions in oil. Then add tomatoes, potatoes, red & green pepper and chilli peppers.
* Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
* Add cheese and olives (optional) and continue to simmer until the sauce thickens.
* 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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