Beef Caldereta
Bo Concepcion
ingredients
- 1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
- 1/2 cup cider vinegar
- 6 crushed black peppercorns
- 3 cloves of garlic, crushed
- 4 tablespoons oil
- 2 medium potatoes, peeled, cut into 1/2 inch cubes
- 1 medium onion, cut in half, thinly sliced
- 1 cup beef broth
- 1 cup tomato sauce
- 1 bay leaf
- 1/2 red bell pepper cut into 1/4-inch strips
- 1/2 green bell pepper cut into 1/4-inch strips
- 2 ounces liver sausage (optional)
- 1 teaspoon hot pepper sauce
- Salt to taste
directions
- 1
Marinate beef in vinegar, peppercorns, and garlic for at least 30 minutes. Drain well
- 2
In 2 tablespoons oil, fry beef in batches until browned on all sides. Remove, set aside
- 3
Add onion and more oil if necessary
- 4
Saute on moderate heat, about 5 minutes, until soft but not brown (the shiny stage, I call it)
- 5
Add beef, broth, tomato sauce & bay leaf. Bring to a boil
- 6
Reduce heat and simmer, covered, for 1-1/2 hours
- 7
Add potatoes & red and green peppers
- 8
Continue cooking until potato is soft (but not overcooked!!)
- 9
Add optional liver sausage and hot pepper sauce. Simmer another 2 minutes or so
- 10
Season to taste with salt, if desired. Put in serving dish, garnish with sliced boiled eggs and sliced stuffed olives
- 11
Serve with rice
notes
Masarap talaga ang beef caldereta, specially if it has liver spread.
Source: Bo Concepcion
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