Monday, May 24, 2010

The Weekend Dish: Beef Caldereta

Ah, it's that time again; Saturday, when my house is filled with the tantalizing smell of a Filipino dish simmering in the kitchen.  This week I chose Beef Caldereta.  It's a beef dish (duh) stewed in a tomato based sauce.  I called my grandpa for tips on this one because I LOVED when he made it and I wanted to replicate it as much as possible.

Marinate for at least 2 hours.  During the last 20 minutes of marinating prep your other ingredients and sauté your onions.  If doing this on the stovetop you’ll have a cooking time of 1 to 1.5 hours.

Using a slow cooker there is no need to marinate, though you can if you’d like and your prep time is 15 minutes with a cooking time of 6-8 hours depending on your slow cooker (please refer to your user manual.)

Here are your ingredients:
Beef Caldereta-1
My hubby chopped these for me:DSC_1681

My hubby cut these for me:DSC_1680  
Marinade (optional, see note above):
  • 2 Tablespoons of lemon juice
  • 1/2 teaspoon black peppercorns, cracked or pepper to taste
  • 3 cloves garlic, minced
  • 2 pounds of boneless beef sirloin
Marinate 2 lbs of beef sirloin for at least 2 hours, no more than 4.

The rest of the ingredients:
  • 2 Tablespoons olive oil (1 Tablespoon to fry beef prior to simmering and the other for sautéing the onions)
  • 1/4 teaspoon of sugar
  • 1/2 teaspoon of salt or to taste
  • 1 bay leaf
  • 1 medium onion, chopped
  • 1 medium sized tomato, chopped
  • 1 Tablespoon tomato paste
  • 1/2 cups green olives, drained
  • 1/2 cup sweet red pepper slices (I didn’t use any because I didn’t have it.)
  • 2 cups of water (unless using a slow cooker, which in this case you only need to add 1/4 to 1/2 a cup of water)
  • 1-2 hot chili peppers (optional, I used a pinch of red pepper flakes)
  • 1/4 cup of Sharp Cheddar cheese, or more if you're like me! (optional)
  • 1-2 cups of rice
Cook rice according to package

(Optional step) Fry beef over medium high-heat in 1 Tablespoon of olive oil.

Sauté onions in 1 Tablespoon of olive oil for one minute.  Add beef pieces, tomato, tomato paste, water, sugar, bay leaf and a little salt.  Cover pan, bring to a boil and let simmer over medium low heat for 1 hour or until meat is tender, stirring occasionally.  Add green olives and chili peppers (or red pepper flakes if using) and continue to simmer for 8 more minutes.  Remove from heat, add sweet pepper slices and cheddar cheese and cover for 1-2 more minutes.

Serve over warm steamed rice.

I chose to do this dish in a slow cooker, as suggested by my grampapa.  I chose not to brown the meat and just sautéed the onions with a little garlic then threw EVERYTHING at once into the slow cooker and let it cook on high for 6 hours.


It came out yummy!  See:

It didn’t taste quite like my grandfather’s.  It was missing that Grandfatherly love and I definitely can’t duplicate that.

Happy cooking (and eating)!

1 comment:

Welcome to 10x desserts! said...

Awesome pics! I love using my slow cooker too. I'll have to remember this recipe for next time (my slow cooker recipes are very limited at this time). Keep the yummy dishes coming!