Tuesday, October 28, 2008

Caldereta


Ingredients
2 pounds beef sirloin or goat meat, cut into pieces (grass-fed and finished preferably)
1 whole head garlic, crushed
1/4 cup coconut vinegar (or white vinegar)
1 teaspoon salt
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
1 large onion, sliced
3 laurel leaves
1 big can tomato sauce
1 big red bell pepper, sliced into strips
3 medium-sized potatoes, quartered
2 tablespoons liver spread
1 cup pitted green olives (optional)
3 tablespoons patis (fish sauce)

Procedure
Marinate the beef or goat meat in vinegar, crushed peppercorns, sliced onion,  salt, and laurel leaves for at least 1 hour. Strain or discard liquid.

Brown beef or goat meat in olive oil. Add tomato sauce and 1 cup water.  Cook on medium heat for about 45 minutes or until meat becomes tender.  Add water as necessary to prevent mixture from drying.  


Add the potatoes and cook for 10 minutes or until soft. Add the red pepper and olives and cook for 5 minutes. Add 2 tablespoons of liver spread and mix well with the sauce until well blended. Season with fish sauce. Taste and adjust seasonings. 

* Serves 8

* Serve with steamed jasmine rice or bread

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