For a hearty and filing Filipino recipe, kalderetang baka is one of the best dishes you can make for your family. At its very essence, kaldereta are chunks of meat along with different chopped vegetables stewed in tomato sauce or paste. It’s a very popular Filipino dish that is served in literally every occasion. Special occasions like Christmas Eve, New Year’s Eve, weddings, etc. will all have feasts and you’ll never one without a serving of kaldereta.
Plus, Filipinos also serve it for their day to day meals, especially for lunch and dinner. It’s also one of the most popular dishes to serve in karenderyas because it’s so simple to make and it’s usually the first platter to run empty because a lot of customers line up to eat it.
Kaldereta recipes originally use goat’s meat but nowadays, more and more people opt to use alternative meats like pork or beef. Kalderetang baka is a beef stew recipe that has become a staple Filipino dish known for its hearty and savory flavors.
Although it’s a staple Filipino dish, kaldereta’s Spanish influence is undeniable as kaldereta is derived from the Spanish word “caldera”. This probably stems from the fact that the traditional way to cook kaldereta is by using traditional Filipino cauldron shaped earthenware called palayok. It’s the best way to cook kalderata but more modern methods are more popular nowadays but the delicious flavor of the dish is retained.
As I said, kaldereta traditionally uses goat meat, but because it’s rarely available in the public market and sold out incredibly fast, most Filipinos opt to use other meats like chicken, pork, or beef. I like to cook with beef for my kaldereta recipe because it’s slightly healthier than pork and gives a hearty flavor to the dish with a smoother texture to chew on. For the healthiest version of this dish, you can use chicken cuts on your kaldereta.
Kaldereta’s other ingredients make up its savory and creamy sauce that it’s most known for. With a kilo of beef cuts, you’ll need one cup of tomato sauce and a big can of liver spread or ground liver. This is basically what the thick, creamy sauce of the kaldereta is made of.
Other ingredients to add a dose of healthy nutrients to the recipe are slices of tomatoes, chopped potatoes, slices of bell peppers, chopped carrots, and chili peppers. Some also add green peas. All of these along with the meat is stewed with the mixture of liver spread and tomato sauce to create the mouth-watering beef kaldereta.
Very simple right? Just add some beef stock or water to increase the volume of the sauce and let it simmer until the sauce thickens. Add some shredded cheese olives to add some creaminess to the kaldereta to make it even more savory.
The result is a colorful plate with the beef right and tender and tomato flavored sauce deliciously sweet with the perfect amount of spiciness. Serve with fluffy white rice and you’ve got a hearty Filipino meal prepared.
We should note that people can be often confused afritada, mechado, and kaldereta. They don’t really know the difference. I found out through my time going through tons of recipes online that while all three Filipino dishes use cuts of carrots, potatoes, tomatoes, and bell peppers, kaldereta is the only recipe that uses liver spread and cheese to thicken its sauce and chili peppers to give it a good amount of spice on the flavor.
Kalderetang Baka Recipe
Ingredients
- 1 kilo beef (for stewing, cut into chunk cubes)
- ? kilo beef liver (cut to almost the same size as the beef)
- 6 cloves garlic (minced)
- 2 medium onions (diced)
- 6 big tomatoes (quartered)
- 3 big red peppers (diced)
- 3 big green peppers (diced)
- 1 cup pitted green olives
- 4 pieces chili pepper (minced) ½ cup olive oil)
- 2 tablespoons tomato paste
- ? cup all purpose cream
- ? cup grated cheese pinch of salt & pepper to taste
- 3 cups beef stock
- 1 ? teaspoon cornstarch in little water
Instructions
- In a casserole, saute garlic, onion, tomatoes and all the pepper.
- Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
- Pour in the stock and tomato paste.
- Bring to a boil and lower the fire and let simmer until beef becomes tender.
- Season with salt and pepper.
- Add in olives, and diluted cornstarch.
- Grate liver and add into the mixture.
- Allow sauce to thicken and add in cream and grated cheese.
- Serve hot
FAQs
The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.
What is the English of Kalderetang Baka? ›
Kalderatang Baka made of beef cubes and vegetables in spicy tomato sauce. It's hearty, tasty, and perfect with steamed rice!
What is a substitute for caldereta liver spread? ›
Instead of liver spread I use a cornstarch slurry to add thickness to the stew. You can also add some peanut butter to thicken the stew and add a little more flavor. What's the best way to store this stew? Allow the caldereta to cool completely to room temperature before storing.
How long does caldereta last? ›
How long can beef caldereta last in the fridge? Ideally, cooked beef or leftovers should be refrigerated and consumed within three to four days. It is also important to consider the length of time it has been left out before refrigerating.
What is the difference between beef mechado and beef caldereta? ›
Each dish uses a different choice of meat: Afritada features chicken, Menudo uses pork with chopped hotdogs, and both Kaldereta and Mechado use beef or goat meat. However, Mechado is recognized by its thicker sauce, while Kaldereta incorporates liver spread into the recipe.
What are the 3 tender cuts of beef? ›
Top ten "Tender" and "Tough" cuts in shear force (pounds) from the National Beef Tenderness Survey
| "Tender" cuts | Shear force (pounds) | Shear force (pounds) |
|---|
| Tenderloin steak | 5.7 | 11.7 |
| Top blade steak | 6.7 | 10.3 |
| Top loin steak | 7.2 | 9.7 |
| Rib roast | 7.3 | 9.5 |
7 more rowsKaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include: tomatoes, potatoes, olives, bell peppers, and hot peppers.
What is the difference between Kare Kare and caldereta? ›
Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.
Is liver paste the same as pâté? ›
Liver pâté is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés.
What vitamins are in kaldereta? ›
Nutrition Facts
| Nutrient | Value | %DV |
|---|
| Vitamin A | 23μg | 3% |
| Vitamin B12 | 2μg | 101% |
| Vitamin B6 | 1mg | 31% |
| Vitamin C | 16mg | 18% |
83 more rowsPinangat is a popular Filipino stew that is prepared in two main versions. The sour version is prepared with fish, bilimbi, tamarind, and vinegar, while the Bicol region version is prepared with coconut milk, taro leaves, hot chili peppers, and fish (sardines, catfish, or tuna).
Can I leave beef stew in the crockpot overnight? ›
Yes, it is safe to cook meat in a crock pot overnight as long as the internal temperature of the food reaches a safe minimum temperature of at least 145°F for beef, pork, and lamb, or 160°F for poultry, as measured by a food thermometer.
Is it OK to leave beef stew out overnight? ›
The Two-Hour Rule: According to food safety guidelines, cooked food should not be left in the temperature danger zone (between 40°F/4°C and 140°F/60°C) for more than two hours [1]. This includes the time the stew is left out at room temperature.
What is beef caldereta made of? ›
Beef Kaldereta is a main stay in any Filipino Kitchen. It is a type of beef stew cooked with tomato sauce and liver spread. Ingredients such as potato, carrots, bell peppers, and olives are also utilized when cooking this dish. This is a popular dish is served during special occasions.
What cut of beef is best for sliced beef? ›
There is a little debate about the best cut for deli roast beef. The main contenders are top sirloin, the eye of round, and top loin (also called strip loin). (Some might argue for chuck or brisket, but for plain roast beef, those aren't the right answer.
What part of beef for beef curry? ›
These include chuck, skirt, leg and flank. It's also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe. Any curry paste you like to your taste will work here.
What cut is beef shortplate? ›
Beef plate (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for short ribs and two kinds of steak: skirt and hanger.
