Recipe Archives->Asian Sea->Kaldereta 07

Spicy Beef Kaldereta

1 kilo stewing beef (batok, brisket, short ribs or boneless shanks)
1/4 kilo white onions, finely chopped
1/4 kilo tomatoes, finely chopped
1/3 cup finely minced garlic
4 bell peppers (2 finely chopped; 2 cut in wedges for garnish)
1/2 cup tomato paste
1 bay leaf
salt to taste
4 tablespoons olive oil
1/4 kg chicken livers
4-5 potatoes
12 green olives (stoned or pitted)
3/4 cup frozen sweet peas
2-3 red hot chili peppers
chopped parsley for garnish
cooking oil for frying the potatoes

Cut the beef into 2-inch chunks.

Heat the olive oil in a heavy sauce pan or casserole. Over high
heat, brown the beef chunks, in batches if necessary. Add the garlic,
onions, tomatoes, bay leaf, chili peppers and chopped bell peppers.
Cook until the vegetables are soft. Season with salt. Add the tomato
paste. Pour in about 2-3 cups of water, stir well and bring to a
boil. Lower the heat, cover and simmer for two hours or until the
meat is fork tender. Stir occasionally during cooking. If the sauce
becomes too dry before the meat is cooked, add more water, about
half a cup at a time.

While the beef simmers, prepare the potatoes. Wash, peel and cut
them into wedges. Heat about 2 c. of cooking oil in a skillet. When
smoking, add the potato wedges and cook until golden. Drain on paper
towels.

Boil the chicken livers with a little water. When cooked, mash with
a fork or pass through the blender or food processor. Adding a
little liquid will make the process easier.

When the beef is cooked, add the fried potatoes, peas, olives,
wedges of bell pepper and mashed liver. Simmer for 5 minutes. Adjust
the seasonings. Add the chopped parsley and simmer for another
minute.

Printable version: kaldereta07.txt.