Ready in 2 hours
This is a Filipino dish - Caldereta is of course Spanish in origin, from caldera which means cauldron.
"This was lovely, although I omitted the chilli and it was still too hot for the rest of the family, but I LOVE spicy food and this is great. Yum yum!"- Harriet_arkle
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Marinate meat overnight in fridge in mixture of vinegar, crushed garlic, pepper and salt.
Next day drain the meat and brown in batches in 2 T hot olive oil, remove beef onto a plate while you add 2 T of olive oil sautee onions and carrots for 5 minutes then add sherry, deglazing the pan. Bring to a boil, then add bay leaf.
In a small food processor or mortar, puree/crush parsley, peppercorns, 6 cloves garlic and hot green pepper. Add to the mixture in the pan and put in tomato sauce and the hot water. Simmer until beef is tender, about 1 hour. Turn the heat off.
Stir in roasted red pepper, add the sugar and adjust seasoning. Add olives and cook for another 1/2 hour serve hot over steamed rice or French baguette to soak up the rich sauce, add final touch of gouda cheese on the top. Can also be served with green beans or potatoes.
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neilsigno 1 year agoLooks good, but back in manila theres no wine or food processor.
Harriet_arkle 2 years agoThis was lovely, although I omitted the chilli and it was still too hot for the rest of the family, but I LOVE spicy food and this is great. Yum yum!
ChefSandrine 3 years agoThis dish always gets raves at home! It's a great dish for guests too who have not eaten filipino food. My in laws like it with steamed rice while my family prefers it over potatoes and green beans. You can also add peas in the last 1/2 hour of cooking. I sometimes prefer to thicken the sauce with a little cornstarch but it isn't necessary. Caldereta can also be served with lamb, chicken, or even goat meat. And for you hunters out there - I've often wandered if elk would not be tasty in this type of sauce. [I posted this recipe.]