My husband is a picky eater, and he doesn’t eat much Filipino food, but he would eat if it’s Beef Caldereta as long as it’s not spicy and if there is no coconut milk. What? Caldereta ain’t caldereta without the coconut milk and the spice, so what I do is, before I put the coconut milk, I would have to scoop out a bowl of the unfinished cooked dish and set it aside for him and then I make it the way i want to.
Last night was no different. I made Beef Caldereta and I was so pleased with the finished product. I was reading my romance novel book while eating, that was good.
Photo: Courtesy of Google
2 lbs. beef (cut in 1 1/2 inch cubes)
3 pcs. medium sized potatoes
3 pcs. medium size carrots
1 medium sized tomato
1 whole red bell pepper
1/2 medium size onion (sliced)
1 tsp. garlic (minced)
1/2 cup soy sauce
1 tbsp vinegar
1/2 tsp. ground pepper
salt to season
Liver spread or grated liver (optional)
a dash of Red crushed pepper
1 cup coconut milk
1. In a large pot, put the beef, soy sauce, vinegar, garlic, onion, bay leaves, ground pepper, tomato and water (as if you’re cooking adobo)Once it boils, turn your stove into medium heat and let the beef cook to your desired tenderness. Make sure you stir frequently to avoid burning at the bottom. Add water if need to.
2. In a separate pan, fry your potatoes, carrots and bell pepper. and set aside
3. When your beef is almost ready, add the potatoes, carrots and the bell pepper.
4. Let boil, add the coconut milk and Red crushed Pepper. Simmer and season to taste..
Easy and delicious.