Caldereta is another very popular dish in the Philippines. My friend told me that his secret when making this dish is by adding Reno® Liver Spread. On the other hand, my mom said she puts a little bit of mayonnaise and chicken liver puree. They both make good caldereta, but since those ingredients aren’t readily available in my local stores, I decided to use more accessible ingredients for the recipe below.
Ingredients:
- 2 lbs chuck roast, cut into bite size pieces
- 4 tbsp soy sauce
- 1 tbsp lemom juice
- 7 cloves of garlic, crushed
- 1 medium sized onion, minced
- 2 roma tomatoes, chopped finely
- 1 cup of green olives, pitted
- 1 can potted meat or reno (if available)
- 1 cup tomato sauce or water
- 2 tbsp tomato paste
- 2 pcs carrots, cut into cubes
- 3 pcs potatoes, cut into cubes
- 1 can vienna sausage
- 1/2 cup bellpepper, chopoed
- 1/2 cup green peas (optinal)
- 1/2 cup coconut milk
- Birds eye chillies (optional)
- 1 tsp pepper
- 1 tsp beef base
- 1 tsp salt
Directions:
- Marinate the meat in soy sauce, 1/2 tsp pepper and lemon juice for 2 hours or overnight.
- In a pan, add the oil and saute the garlic, onions and tomatoes for a few minutes.
- Add the meat and saute for about 5 minutes.
- Add the potted meat, tomato sauce and tomato paste. Stir and simmer for an hour.
- Add the olives, potatoes, carrots, vienna sausage, and bell pepper. Simmer for another 30 minutes.
- To thicken the sauce, mash a few pieces of the cooked potatoes. Stir.
- Add the coconut milk. Stir and simmer for just a couple of minutes. Don’t overcook the coconut milk.
- Before serving, add more coconut milk if you wish. Coconut milk helps balance the heat from the chilies.
- Serve while warm with steamed rice. Enjoy!
