Caldereta

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Beef neck bones and chuck cooked in tomato sauce with vegetables

Prep Time15

Cook Time1 15

Marinating the beef10

Total Time1 40

Course: Main Dish

Cuisine: Fiipino

Keyword: beef kaldereta, caldereta

Servings: people

Calories: 10291kcal

Author: Vanjo Merano

Ingredients

3 lbs. beef neck bones
2 lbs. beef chuck cubed
3 potatoes
3 carrots
2 red bell peppers
2 green bell peppers
5 ounces green olives pitted
2 ounces cheddar cheese
2 onions
5 cloves garlic
5 tablespoons soy sauce
8 ounces tomato sauce (see notes below)
2 tablespoons tomato paste
2 teaspoons beef powder
¼ cup liver spread
3 tablespoons peanut butter (see notes below)
8 grams Maggi Magic Sarap
Ground black pepper to taste
4 cups water
2 cups cooking oil

Instructions

Combine the beef neck bones, beef chuck, and soy sauce in a bowl. Mix well. Marinate for 10 minutes.
3 lbs. beef neck bones, 2 lbs. beef chuck, 5 tablespoons soy sauce
Meanwhile, heat 2 cups of cooking oil in a wok. Deep fry the potatoes and carrots until it starts to brown. Remove and set aside.
3 potatoes, 2 cups cooking oil, 3 carrots
Heat 3 tablespoons of oil used to fry the potatoes and carrots in a clean wok. Sauté the onion for 1 minute.
2 onions
Add garlic. Continue sautéing until the garlic starts to brown.
5 cloves garlic
Add the marinated beef. Sauté until the outer layer of the beef starts to turn light brown (around 3 to 5 minutes).
Pour tomato sauce and water. Cover and let boil.
8 ounces tomato sauce, 4 cups water
Adjust the heat to a simmer. Continue cooking for 40 minutes.
Add tomato paste. Simmer for 20 to 35 minutes or until the beef tenderizes completely. Note: Stir occasionally and add water as needed.
2 tablespoons tomato paste
Add beef powder, liver spread, peanut butter. Stir.
2 teaspoons beef powder, ¼ cup liver spread, 3 tablespoons peanut butter
Add green olives and bell peppers. Cook for 3 minutes.
2 red bell peppers, 5 ounces green olives, 2 green bell peppers
Season with Maggi Magic Sarap and ground black pepper. Stir.
8 grams Maggi Magic Sarap, Ground black pepper to taste
Put the fried potatoes and carrots into the wok. Toss.
Add cheese. Continue cooking for 2 to 3 minutes.
2 ounces cheddar cheese
Transfer to a serving bowl. Serve with rice.
Share and enjoy!

Notes

Tomato sauce - Choose a good-quality tomato sauce that maintains the traditional balance of flavors by being neither too sweet nor too tangy. Avoid Italian-style tomato sauce, as it is often tangy, or Filipino-style tomato sauce, which tends to be sweet. A regular or unsalted variety is ideal, allowing you to adjust the seasoning to your preference.
Peanut butter - Use regular store-bought peanut butter that is unsweetened to avoid altering the dish’s overall taste. Also, steer clear of varieties with real nuts or extra creaminess, as they could affect the subtle nutty flavor and the smooth, creamy texture we aim for in caldereta.

Nutrition