Classic Beef Caldereta for special occasions

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MANILA, Philippines — When you’re drawing up a menu for a special celebration that you are hosting at home, such as birthdays, Beef Caldereta is one of the dishes that come to mind first because it is a classic Filipino favorite.

It is rich and festive with its tomato base sauce and is teeming with color as it comes with potatoes, carrots, and red and green bell pepper. It also undergoes a slow cooking process so that it is fall-off-the-bone tender.

In this classic recipe of Beef Caldereta whipped up by the chefs of Jolly, the dish becomes even healthier as it is more flavorful with its aromatics by their use of Jolly Heart Mate Canola Oil instead of just any oil.

Beef Caldereta

Ingredients:

Heart Mate Canola Oil

3 cloves garlic, minced

1 pc. medium onion, chopped

1 kg. beef brisket or chuck, cubed

2 pcs. medium potatoes, cubed

2 pcs. medium carrots, sliced

1 cup tomato sauce

2 cups beef broth or water

1 pc. medium red bell pepper, sliced

1 pc. medium green bell pepper, sliced

1/4 to 1/2 cup green peas

3 tbsps. liver spread

2 tbsps. soy sauce

2 tbsps. patis (fish sauce)

1–2 pcs. red chili (optional, for spice)

1 tsp. ground black pepper

Salt to taste

Procedure:

1. Heat Heart Mate Canola Oil in a saucepan. Sauté garlic and onion until golden and soft.

2. Add beef and cook until the outer part turns brown.

3. Add potatoes and carrots, stir, and cook for a few minutes. Pour in tomato sauce and beef broth or water. Cover, and simmer until beef is tender (about 1–1 1/2 hours).

4. Add red and green bell pepper, green peas, and liver spread. Stir and cook for an additional 10 minutes.

5. Season with soy sauce, patis, salt, pepper, and chili (optional) for a bit of heat.

RELATED: Recipe: Batangueño-style Beef Kaldereta