Carabeef Spicy Caldereta Recipes

CARABEEF SPICY CALDERETA

Steps:

• FOR COOKING THE CARABEEF:.
• Pressure cooker.
• 1 liter water.
• Pour the water to the pressure cooker. Add carabeef and cook for 30 to 45 minutes. Set aside.
• HOW TO COOK CARABEEF CALDERETA:.
• Heat oil in a large pan and fry the carrots and potatoes until color turns light brown.
• Remove and set aside for a while. Fry bell peppers just for a few seconds.
• In the same pan, sauté the garlic and onions until become translucent. Add beef to the pan and stir-fry for a few minutes. You just want to incorporate all the flavors of the garlic and onion to the meat.
• Add stock, tomato sauce, liver spread and bay leaf; stir a little to combine all the ingredients. Cover and simmer for 10 minutes on a medium heat.
• Add green olives, chili, grated cheese, tomato paste, fried potatoes, carrots and bell peppers. Simmer for another 5 minutes over low heat or until sauce thickens.
• Season with sugar, salt and pepper to taste.
• Transfer to a plate. Serve hot. Bon appetit!

GOAT CALDERETA

Steps:

• Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
• Drain the meat, saving the liquid, and pat it dry.
• In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
• Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
• Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
• Put in black peppercorns, cinnamon stick and bay leaves.
• Stir and cook for another minute.
• Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
• Stir and cook for another minute.
• Add 2 cups of waters and bring to boil.
• Cover, bring the heat to low and cook for 15 minutes.
• Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
• When the meat has cooked for 15 minutes, add the potatoes.
• Cover, and continue to cook for 45-60 minutes or until the meat is tender.
• Seed the bell pepper and cut it into 1/4 inch wide strips.
• When the meat is tender add the pepper into the stew.
• Stir and cook for another 3-5 minutes.

BEEF CALDERETA

Steps:

• Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
• In a separate pan sauté garlic until almost brown. Add to beef and broth.
• Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
• Add bay leaves, bell pepper, carrots, and potatoes.
• Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
• Add optional Tabasco sauce.
• Cook until cheese is melted, stir.
• Remove bay leaves.
• Add water if the mixture is too thick.
• Serve hot on individual servings of a bed of cooked rice.

CALDERETA (FILIPINO BEEF AND CHORIZO STEW)

Steps:

• Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
• Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
• Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
• Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.