Have you ever tried beef caldereta? While there are many variations of this dish, there are some questions that come up time and again. Here are the top questions about caldereta, answered!
Beef caldereta or kaldereta is a Filipino beef stew in tomato sauce with vegetables like potatoes, carrots, and bell peppers.
Most recipes use goat meat or beef, but they can also be prepared with chicken or pork. Mashed liver or canned liver spread adds flavor and creaminess to the sauce.
It is a favorite dish at holiday celebrations such as Christmas, New Year's, and weddings. It's a hearty dish that can feed a crowd but takes some time to prepare.
But don't let that stop you from making it any day. Like any stew, it may require some time to make, but it is well worth the effort.
Caldereta is a Filipino dish, but it has Spanish influences. Traditionally prepared with goat meat, but more often made with beef today.
Kaldereta is derived from the Spanish word caldereta which means cooking pot or cauldron. Similarly, Spanish caldereta is a hearty stew made with beef, lamb, or seafood.
It is a beef stew with vegetables in a rich tomato sauce. It has a beefy, savory flavor with a hint of sweetness and spice. The liver spread adds both flavor and creaminess to the sauce.
As with any stew, the ideal cut should be lean with enough fat and connective tissue to stay moist after long periods of cooking. Beef chuck, an inexpensive cut, is an excellent example.
Boneless beef shank (also called shin) is another option with collagen-rich connective tissue that gets tender and gelatinous. Point-cut brisket and bone-in short ribs, though expensive, are great for stewing.
As with any stew, searing the beef contributes a ton of flavor. A good liver spread also makes a difference.
Patience is key when making beef caldereta, as it is a dish that requires enough cooking time to make the meat tender and have the flavors meld together beautifully.
Yes. Although most Calderetas are made with beef or goat meat, you can also use chicken or pork. Just adjust the cooking time accordingly.
Yes, I use it most of the time. Beef stock or broth is ideal, but chicken or turkey stock can also be used. You can use stock bases or bouillon cubes (or granules) dissolved in water.
Vegetable or mushroom stock is another option, but not fish or seafood stock. Just about anything is preferable to plain water. In some cases, wine or beer can also stand in for the stock.
Different cuts of beef cook at different times. As with any stew, low and slow cooking is important. It is cooked for a relatively long period of time at a low temperature.
It gives the meat enough time to tenderize and the connective tissue to melt and gelatinize making a wonderful stew. Cut the beef into smaller pieces, about 1½ inches, so they cook faster without drying out.
Potatoes generally take longer to cook than carrots. You can cut the potatoes smaller so that they cook at the same time.
Very close. Liver spread is canned meat pate made from liver. Liverwurst is a sausage with liver as its main ingredient. It can be sliced or spreadable like liver spread.
No. Potted meat is a homogeneous mixture of different types of meat, fats, and sometimes offal. Liver spread, on the other hand, is made from liver. They are both canned with a similar spreadable consistency.
Let the mixture reduce uncovered until you get the desired consistency. If the meat and vegetables need more time to cook, keep the lid on to prevent them from drying up. They will absorb more water as they cook and make the sauce thicker.
A thickener isn't usually added. The sauce thickens as you simmer the stew. Liver spread adds creaminess and helps thicken the sauce, too. If the sauce is too thin, let it simmer without the lid.
If the meat and vegetables are already tender, thicken the sauce with a cornstarch slurry. Start with a tablespoon of cornstarch dissolved in an equal amount of water. Feel free to add more as needed.
It can be made in advance and stored in the refrigerator or freezer. In fact, your stew will taste just as good, if not better, after a few days.
If possible, add the vegetables at the last minute, so they don't get mushy. Return to the stovetop to reheat and thin out the sauce with water if necessary.
It is recommended that you use cooked beef or leftovers within 3 to 4 days, kept refrigerated (40°F or less). It also depends on how long it has been left out before refrigerating. You can freeze it to extend its shelf life.
It is best served with steamed rice to soak up the sauce. You can also have it with some crusty bread or eat it on its own, as it is hearty with potatoes and other vegetables.
So there you have it! I hope this post has helped answer some questions about making caldereta. It’s definitely a crowd-pleaser, so I hope you'll give it a try!