Tag: kaldereta

We’re back with another Filipino favorite! This dish is a staple at fiestas, just like menudo (which happens to be my favorite) along with hamonado and other classics. Yes, you guessed it—today’s recipe is kaldereta, but instead of the typical spicy pork kaldereta, we’re using beef. So get your cooking gear and apron ready—it’s time…

We’re back with another Filipino favorite! This dish is a staple at fiestas, just like menudo (which happens to be my favorite) along with hamonado and other classics. Yes, you guessed it—today’s recipe is kaldereta, but instead of the typical spicy pork kaldereta, we’re using beef. So get your cooking gear and apron ready—it’s time to cook up some delicious kaldereta!

Batangas Kaldereta Recipe

When we think of Batangas, we often associate it with chilly weather, Batangas lomi, and bulalo, right? Well, it also boasts its own pride—Batangas kaldereta! But what sets it apart? Let’s explore! One standout feature is the use of liver spread, especially the old soul Reno Liver Spread that has been in the hearts of Filipinos for ages. This ingredient adds a rich and distinctive flavor that distinguishes it from other versions. Additionally, Batangas kaldereta is renowned for its bold spiciness, often incorporating chili peppers or hot sauce to give it that special kick.

Kaldereta often gets mixed up with menudo or mechado because they share similar ingredients and appearance, but they each have their own unique qualities. One common myth is that kaldereta contains tomato sauce, but true kaldereta doesn’t actually use it. Instead, kaldereta gets its rich, savory flavor from liver spread or liver paste, along with a bit of heat from chili peppers or hot sauce. These flavors make kaldereta stand out from other Filipino stews, giving it a bold and delicious taste that’s all its own. So, next time you have kaldereta, enjoy its special flavors and embrace its tasty differences!

Filipinos have a deep love for spicy food, and Batangas kaldereta perfectly satisfies that craving with its bold flavors and fiery kick. This classic dish is a must-try recipe, showcasing the rich culinary heritage of Batangas. Scroll down to discover the secrets of making this delicious dish and bring a taste of Batangas into your kitchen today!

Ingredients for Batangas Kaldereta

Get ready for a flavor-packed adventure with Batangas kaldereta! This hearty Filipino dish features tender beef simmered in a savory sauce infused with tomatoes, liver spread, and a spicy kick from chili peppers. If you’re ready to spice things up in the kitchen, grab your ingredients and prepare for the delicious challenge ahead. Will you conquer the spiciness or end up in tears? Let’s find out together!

• 3 lbs. beef chuck, sliced into 1 ½ inch cubes — The beef chuck should be sliced for even cooking and tenderness.
• 3 red onions, chopped — To add a sweet and savory flavor base to the dish.
• 8 cloves garlic, chopped — Chop the garlic cloves to release their aromatic and pungent essence into the dish.
• 3 ounces liver spread — The reason why kaldereta is called kaldereta!
• 2 tablespoons peanut butter (optional) — Lend a creamy and nutty taste to the dish, complementing other ingredients.
• ¼ cup shredded cheddar cheese — To add a slight creaminess plus cheesiness flavor!
• 3 tablespoons sweet pickle relish — Add sweet pickle relish to introduce a tangy and sweet element to balance the dish’s flavors.
• 1 teaspoon annatto powder — Brings not only a bright color but a mild peppery undertone to the dish.
• 1 tablespoon beef powder — Enhance the beefy taste and richness of the dish.
• 3 Thai chili pepper, chopped — For a spicy kick, adjust quantity based on desired heat level.
• ¼ cup soy sauce — Provide umami and saltiness to the dish.
• 3 tablespoons Worcestershire sauce — For its tangy and savory notes.
• 4 cups water — Our cooking liquid to create a flavorful broth.
• 3 tablespoons margarine — Incorporate margarine for richness and a buttery flavor in the cooking process.
• 2 tablespoons breadcrumbs — Sprinkle breadcrumbs over the dish for added texture and to help bind the ingredients together for our Batangas kaldereta later.
• Salt and ground black pepper to taste — To ensurea balanced and well-seasoned dish.

How to Cook Batangas Kaldereta

1. Marinate the beef

• Mix the beef and soy sauce in a bowl, making sure the beef gets coated nicely.
• Let it marinate for about 30 minutes.

2. Prepare the base

• If it’s go time, let’s now prepare the base. In a pan, melt the margarine over medium heat.
• Afterward, stir in the annatto powder to infuse a vibrant color into the margarine.

• Add the chopped garlic and sauté until it begins to brown.
• Then, add the onions and continue cooking until they soften. Caramelizing the onion is also a good idea. To do this, simply cook them over low heat for a few extra minutes until they turn golden brown and become sweet-smelling.

2. Cook the beef

• Add the marinated beef to the pan and sauté until the outer part turns a light brown color.
• Stir often to ensure even cooking on all sides, which should take about 3 minutes.

• Next, incorporate Worcestershire sauce and sweet pickle relish into the beef, cooking for an additional 2 minutes to enhance flavor.

3. Simmer and tenderize the beef

• Pour in the water (or you can use beef broth, if any) and bring it to a boil.
• Then, stir in the beef powder (or beef bouillon cubes) and cover the pan.
• Allow the mixture to simmer until the beef becomes tender, and don’t forget to stir occasionally to prevent the ingredients from sticking to the bottom of the pan and achieve even cooking.

• This can take around 1.5 to 2 hours of simmering on the stove. This slow cooking method helps the beef get really tender and brings out all those delicious flavors. Just keep an eye on it and simmer until the beef is as tender as you like. To speed up the tenderizing process, you can use a pressure cooker.

4. Season and thicken the sauce

• Add the liver spread, cheese, chili peppers, and cheese. And if you like, you can also include peanut butter in your Batangas kaldereta.

• Stir until the sauce becomes smooth. It will thicken up after a few minutes.
• Keep cooking on low heat for about 5 minutes, stirring occasionally to avoid sticking.
• Add breadcrumbs to further thicken the sauce. If you prefer a runny sauce, you can skip this step.

• Finally, season with salt and ground black pepper to taste.
• Transfer to a serving dish and enjoy!

How to Serve Batangas Kaldereta

A fiesta isn’t complete without our kaldereta. For the perfect Batangas kaldereta experience, be sure to garnish your dish with fresh herbs like parsley or cilantro to add that extra pop of flavor. Serve it up with a generous portion of steamed white rice—trust me, it’s the ultimate match for soaking up all that delicious sauce. Thanks for tuning in. See you in our next recipe!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Batangas Kaldereta

Batangas Kaldereta is a tasty Filipino stew with a rich, flavorful sauce made from liver spread and spices, giving it a savory and slightly spicy kick. It’s usually made with beef that’s simmered until tender and is packed with garlic, onions, and chili peppers, making it perfect to enjoy with rice.

Prep: 15 minutes minutes

Cook: 1 hour hour 15 minutes minutes

Instructions

• Combine the beef and soy sauce in a bowl. Mix well. Marinate for 30 minutes.

  3 lbs beef chuck, 1/4 cup soy sauce

• Melt the margarine in a pan. Add the annatto powder and stir.

  1 tsp annatto powder, 3 tbsp margarine

• Add the garlic and sauté until it starts to brown. Add the onion and continue to sauté until it becomes soft.

  8 cloves garlic, 3 pcs red onions

• Add the marinated beef. Sauté until the outer part turns light brown. Make sure to stir frequently while cooking to ensure that all sides are cooked evenly.

• Add the Worcestershire sauce and pickle relish. Cook for 2 minutes.

  3 tbsp Worcestershire sauce, 3 tbsp sweet pickle relish

• Pour in the water and let it boil.

  4 cups water

• Add the beef powder. Stir and cover the pan. Simmer until the beef becomes tender.

  1 tbsp beef powder

• Add the liver spread, peanut butter (optional), cheese, and chili peppers. Stir until the sauce smoothens. The sauce will thicken partially after a few minutes.

  2 tbsp peanut butter, 1/4 cup cheddar cheese, 3 pcs Thai chili pepper, 3 oz liver spread

• Continue cooking on low heat for 5 minutes. Make sure to stir occasionally to prevent the sauce and meat from sticking to the bottom of the pan.

• Add the breadcrumbs. This ingredient will make the sauce thicker.

  2 tbsp breadcrumbs

• Season with salt and ground black pepper.

  ground black pepper to taste, salt to taste

• Serve and dig in!

Notes

What are the differences between the Filipino dishes menudo, kaldereta, and mechado?

You’re not alone. A lot of Filipinos get confused too! To give you some idea, kaldereta is a Filipino stew with a rich flavor from liver spread and a spicy kick from chili peppers or hot sauce, while menudo includes pork or beef with potatoes, carrots, and bell peppers in a sweet and tangy tomato sauce, often with liver and raisins. On the other hand, mechado features marinated beef cooked with garlic in a savory tomato sauce with potatoes and carrots. Happy to help!
 

Siling labuyo or Thai chili pepper?

The main difference between Thai chili peppers and siling labuyo is their size and shape. Thai chilies are small, long, and narrow, ending in a point. On the other hand, siling labuyo are also small but shorter and have a rounded tip instead of a pointy one. This makes it easy to tell them apart just by looking at them!

Video

Nutrition Information

Calories: 3318kcal (166%) Carbohydrates: 63g (21%) Protein: 297g (594%) Fat: 211g (325%) Saturated Fat: 80g (400%) Polyunsaturated Fat: 26g Monounsaturated Fat: 105g Trans Fat: 10g Cholesterol: 1173mg (391%) Sodium: 7460mg (311%) Potassium: 5697mg (163%) Fiber: 4g (16%) Sugar: 25g (28%) Vitamin A: 16677IU (334%) Vitamin C: 23mg (28%) Calcium: 444mg (44%) Iron: 39mg (217%)

© copyright: Vanjo Merano