Beef Kaldereta Recipe (2024)

FAQs

What cut of beef is used for Caldereta? ›

The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.

Caldereta's name was derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.

Each dish uses a different choice of meat: Afritada features chicken, Menudo uses pork with chopped hotdogs, and both Kaldereta and Mechado use beef or goat meat. However, Mechado is recognized by its thicker sauce, while Kaldereta incorporates liver spread into the recipe.

Instead of liver spread I use a cornstarch slurry to add thickness to the stew. You can also add some peanut butter to thicken the stew and add a little more flavor.

Slow cook it. Tough cuts of meat with lots of connective tissue, like brisket, chuck roast, and bottom round, are some of the best choices for the slow cooker. Cooked low and slow for many hours, the collagen in these tough cuts eventually breaks, leaving you with shreds of tender, juicy meat.

Recipe: 'Caldereta' (meat stew).

Philippines

Kaldereta / Origin

"Beef" in Spanish is usually translated as la carne de vacuno, but some Spanish speakers refer to it as la carne de res. The following bulleted list contains types of beef meat in Spanish, along with their English translations: beef (general) is la carne de vacuno (or de vaca, de res)

Kaldereta, menudo, mechado, afritada and pochero are all visually similar. Can you tell which is which? At any Filipino birthday, baptism or Christmas party, tomato-based meat stews in chafing dishes will undoubtedly make an appearance.

What is the difference between Kare Kare and caldereta? ›

Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.

The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe!

Ingredients. Tomato Powder, Salt, Monosodium Glutamate, Onion Powder, Cane Sugar, Rice Flour, Spices, Garlic Powder, Citric Acid to Enhance Tartness and Annatto Powder.

Some chefs insist on soaking in salt and lemon water. Others opt to soak in ice water or milk to lessen the intensity from an older animal. Others suggest that you should never soak a fresh liver and that its quick preparation is part of the appeal.

Ingredients for liver spread

The ingredients used include pork liver, beef trimmings, lard, sodium caseinate (casein), boiling water and seasonings. A ready prepared seasoning mix which usually includes salt, nitrite, spices, onion powder and soy isolate can be bought from spice dealers.

Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish. This is a popular dish is served during special occasions.

There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.

Chuck. Made up of multiple muscles, chuck is a well used area so contains a great deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.