This version of Beef Caldereta is semi-homemade due to inavailability of some ingredients. Traditionally, caldereta uses chicken liver or liver pate. Since I can't get those ingredients from our local grocery store (not to mention I don't think hubby will eat it), I decided to use a store-bought mix to get the flavors that I'm missing.
It actually ended up pretty good, however, it is not as spicy as I thought it would be.
What you need:
- 2 pounds beef brisket, cut into bite-size pieces
- 1 pouch (50g) Caldereta Mix
- 3 red potatoes, peeled and quartered
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 3/4 cup peas
- 2 cups beef broth
- 3 tablespoons vegetable oil
What to do:
Heat the vegetable oil in a pot. Over medium-high heat, pan-fry the beef brisket until brown. Add beef broth, cover and bring to a boil. Simmer until the meat is tender, about 1 1/2 to 2 hours depending on the size of your beef chunks. Add more broth, if necessary. Halfway through the cooking process, put in the potatoes and carrots.
Add the Caldereta Mix and stir. Simmer for around 10 minutes. Then add the rest of the vegetables. Cook until done, about 10 - 15 minutes more. Serve hot with rice. Yummy!
Tips, Tricks and Tweaks:
1. Use water if beef broth is not available.
2. Don't add more beef broth if you want a thicker sauce.
3. Pitted green olives are a good addition to this recipe.
4. Cut the meat and veggies in uniform sizes for even cooking.