Carabeef Spicy Caldereta Food

CALDERETA (FILIPINO BEEF STEW)

Steps:

• Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
• Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

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.

FILIPINO MENUDO

Steps:

• Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
• Remove pork from the marinade, drip dry.
• Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
• Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
• Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
• Add peppers and adjust the seasoning.
• Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

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.

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.