Monday, October 21, 2013


1 kilo beef, cut into chunks
1 big can (350g) liver spread
3 onions, minced
3 cloves garlic, minced
5tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
2 cups potatoes diced
2 cups carrots, sliced
3 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking oil
Salt and pepper to taste

In a pot or sauce pan, sauté: garlic and onions in oil. Add tomatoes, red & green pepper and chilli peppers.
Then add beef, potatoes, carrots, tomato sauce, liver spread and water or beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt and pepper to taste.
Add the cheese and olives (optional) and continue to simmer until the sauce thickens.

Hot Tip:
Goat's meat can also be used to make caldereta. Just be sure to marinate the goat's meat in vinegar, garlic, salt and pepper for at least 15-20 minutes.
For a very flavorful and delicious kalderetang baka, use beef stock instead of water.

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