Beef Kaldereta

Gina Duldulao’s interest in cooking began when she moved to Dubai from the Philippines three years ago. She now cooks regularly for her friends and is passionate about learning new recipes from different cuisines. The festive recipe she's chosen to share has a few surprises!
Beef Kaldereta
ITP Images
Beef Kaldereta
November 27, 2018
Level Easy
Preparation Time 10 minutes
Cooking Time 1 hour 20 minutes
Serves 4

How often have you cooked beef kaldereta?
Cooking it for Spinneys is the first time I’m making it!

Is this your mother or grandmother’s recipe?
Neither. It’s actually my father’s recipe. He always makes beef kaldereta for us.

When is this dish usually made?
It is a very popular dish during Christmas in the Philippines, but it is also made on other special occasions.

Have you told your father that you’re cooking this dish?
No! I’m waiting to see the final product before I tell him. 

PHOTO BY Efraim Evidor
RECIPE BY Gina Duldulao
FOOD STYLING BY Lydia Wessels

INGREDIENTS

6 tbsp cooking oil
1 small green bell pepper, sliced
1 small red bell pepper, sliced
2 medium carrots, sliced
1 large potato, sliced into cubes
3 cloves garlic, crushed
1 medium yellow onion, chopped
900g beef chuck, cut into cubes
1 can tomato sauce
1 ½ cups water
1 beef stock cube
5 tbsp duck liver spread
spinneysFOOD Salt and Pepper, to taste
¼ tsp red pepper flakes

METHOD

  • 1

    Heat a pan or wok and then add 3 tbsp of cooking oil to it. Stir-fry the bell peppers for 3 minutes. Remove the peppers and set aside

  • 2

    Using the oil in the pan (add more if required), fry the carrots and potato for 3-5 minutes. Put these onto a plate and set aside

  • 3

    Heat the remaining oil in a clean pot

  • 4

    Sauté the garlic and onion

  • 5

    Add the beef. Cook until it turns light brown

  • 6

    Pour in the tomato sauce and water. Bring it to a boil

  • 7

    Add the beef stock cube. Stir. Cover the pot. Continue to cook on low heat for 1 hour or until the beef gets tender. Add more water if needed

  • 8

    Stir in the liver spread, then add some salt and pepper

  • 9

    Put the pan-fried potato and carrots into the pot. Stir. Add the bell peppers

  • 10

    Cover the pot. Continue to cook for 5 minutes

  • 11

    Add the red pepper flakes. Stir and cook for an additional 3 minutes

  • 12

    Transfer to a serving plate

NOTES


ALSO TRY

South African born Gavin first cooked this traditional dish when he was on a camping trip as a teenager. The former chef now hosts regular gatherings at his house in Dubai, where potjiekos (pronounced 'poy-key-kos'), is the star. It simply isn't Christmas in the Naude household without this delicious stew
Dubai-based Alison enjoys cooking during the week, preferring to stay out of her gorgeous kitchen on weekends, when her husband, who is a former chef, takes over. Here she shares one her favourite festive starters
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