BEEF KALDERETA OR GOAT (KAMBING)

Beef Kaldereta Ingredients:

·    1 kilo beef, cut into chunks

·    1 big can (350g) liver spread or ground liver

·    5 onions, minced

·    5 cloves garlic, minced

·    6 tomatoes, sliced

·    1 cup tomato sauce

·    3 green peppers, diced

·    3 red peppers, diced

·    4 pieces hot chilli peppers, minced

·    3/4 cup grated cheese

·    2 cups beef stock or water

·    1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

·    In a casserole, sautey: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

·    Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

·    Add cheese and olives (optional) and continue to simmer until the sauce thickens.

·    Serve with plain rice

Cooking Tips:

·    Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

·    For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions: 1 kg of beef). The onions will serve as water to the dish.