Heat oil in a saucepan and stir-fry garlic until golden. Add onion and stir-fry for another 2 minutes. Add tomatoes and cook until soft. Add beef, fish sauce, and pepper. Stir-fry for 5 minutes and then add potatoes, and water, bringing to a boil. Reduce heat and simmer uncovered over low heat for about 20 minutes. Serve hot.
3 potatoes, peeled, halved lengthwise and thickly sliced
3 sweet potaotes, peeled and halved lenghtwise, thickly sliced
Cut the pork fat into thin slivers. Use a sharp knife to make deep cuts evenly over beef and then insert a sliver of pork fat into each. Place the beef in a large saucepan with a tigh-fitting lid. Add onion, tomato, vinegar, soy sauce and bay leaves. Bring liquid to a boil, then reduce heat and let simmer gently, covered, for 2 hours, until beef is tender. Season with salt and pepper. Remove lid and simmer for a further 30 minutes. Add potato and sweet potato and simmer, uncovered, until tender. Remove pan from heat and then remove beef from pan. Cut into thin sliced and drizzle with gravy. Serve with potatoes, garnishing with coriander if desired, and serve.
With beef stews coming in all shapes and sizes, the Filipino version, called caldereta, has its own unique standards that set it apart from the rest. The traditional meat of choice isn’t actually beef, but goat, which for more than half the world population is everyday food. Like beef, lamb, or venison, goat meat has a distinct flavor and is tender and sumptuous when properly cooked. Because of goats limited availability in the United States, I more often make the recipe with either beef or lamb with stellar results. Caldereta also features the Filipino method of adding just a touch of liver to thicken the braising sauce. The liver is usually in the form of chopped beef or goat liver, or a prepared liverwurst. I use the chicken liver mousse as a silky, concentrated thickener but add luscious flavor and incomparable richness without masking the stews natural brightness.
Ingredients 1 pound beef chuck, cut into 1 inch cubes (substitute young goat meat, less than one year old from the shoulder, shank, or leg).
2 tablespoons calamansi juice.
1/4 cup rice wine.
3 tablespoons soy sauce.
2 cloves garlic, minced
1 tablespoon olive oil
one small onion, sliced
3 tablespoons tomato paste
1/4 cup chicken liver mousse
4 cups beef stock.
One Bay leaf
1/2 cup green olives.
1/4 cup grated Edam cheese.
Combine the beef, calamansi juice, rice wine, soy sauce, and garlic in a large bowl and toss to mix. Cover with plastic wrap and refrigerate for one hour.
Heat the olive oil in a large pot over medium heat.
Add the onion. Cook and stir for 3 to 4 min. until onions begin to brown. Add the beef with the marinade, tomato paste, chicken liver mousse, beef stock, and Bay leaf. Bring the mixture to a boil. Using a ladle, skim off and discard any foam that rises to the surface. Reduce the heat to a simmer and cover. Simmer for 1 1/2 to 2 hours until the beef is very tender when pierced with a fork. Stir in the green olives and remove from the heat. Remove and discard the bay leaf. Sprinkle the stew with the grated cheese and serve hot.
3 pounds rump roast, trimmed, cut into 2″ chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced
Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.
1/2 kilo pre-cooked beef ligaments, finely chopped
1 cup chopped onions
1 400-grams can sliced mushrooms, chopped
1 90 gram can liver paste (not spread)
1/4 cup fresh calamansi juice
1/4 cup liquid seasoning
1/4 cup oil
1 tablespoon hot sauce (optional)
In a large bowl, combine beef ligaments, onions, and mushrooms. In a separate bowl, mix liver paste, calamansi juice, and liquid seasoning. Pour over chopped ingredients, stirring well until thoroughly mixed. In a large skillet or nonstick wok, heat oil over high heat. Add sisig mixture all at once and stir. Keeping the heat on high, continue cooking for about 15 minutes, until liquid is absorbed and sisig starts to fry, scraping once in a while to remove the crust that forms at the bottom to prevent scorching. If desired, add hot sauce during the last few minutes of cooking. Serve on a sizzling plate
1 Kilo beef (for stewing, cut into chunk cubes)
12 pcs Tamarind (Sampaloc)
1 big Onion (diced)
6 big tomatoes (quartered)
2 pcs Radish (sliced)
4 pieces Gabi (peeled & cubed)
1 bundle Sitaw Stringbeans (cut into 2″ long)
1 bundle Kangkong (cut into 2″ long)
Salt and Patis to taste
6 cups water
Boil Tamarind to soften. Pound and strain all juices and set aside. In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender. Take out all scum that rises to the surface. Add onions, tomatoes and Tamarind juice. Add in gabi, and cook for a few minutes. Add in string beans (sitaw) and kangkong stalks. Season with salt and Patis to taste. Add in kangkong leaves. Serve hot.
½ kilo beef (cut into chunk cubes)
2 heads of garlic (crushed)
1 onion (diced)
5 pieces taro root (quartered)
1 piece radish (sliced bias)
1 bundle string beans (cut into 1′)
¼ teaspoon salt
¼ teaspoon black pepper
1- cup beef stock
6-cups of the water used to wash rice
½-cup tamarind juice
In a bowl, marinate beef chunks in salt & pepper for an hour. In a soup pot, heat oil and brown beef. Add beef stock and rice wash water. Bring to a boil in low heat until beef is tender. Add in taro root, radish and string beans. When vegetable is almost cooked, stir in tamarind juice. Serve hot.
1 kilo beef (cut into chunk cubes)
½ kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
½ cup breadcrumbs
Pinch of salt & pepper
In a casserole, brown beef and set aside.
Sauté garlic and onion.
Pour in the stock and tomato sauce.
Bring to a boil and add in beef.
Allow simmering until beef is cooked and tender.
Add in potatoes and allow cooking.
Add in bell pepper and season with salt & pepper.
Add in breadcrumbs and thicken sauce.
1/4 kilo beef tenderloin, cubed
salt and pepper
2 tablespoons oil
3 cloves of garlic, crushed
1 small green bell pepper, thinly sliced
1 small carrot, thinly sliced
1 cup bean sprouts
soy sauce to taste
Marinate beef in salt and pepper. Heat frying pan. Add oil then saute garlic until brown.Pan fry the beef cubes. Add the rest of the ingredients and cook until vegetables are done.
1 kilo beef (for stewing, cut into chunk cubes)
1 kilo beef liver (cut to almost the same size as the beef)
6 cloves garlic (minced)
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil)
2 tablespoons tomato paste
cup all purpose cream
cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 teaspoon cornstarch in little water
In a casserole, saute garlic, onion, tomatoes and all the pepper.
Add in the beef and the liver. Cook for a little while and take out the liver and set aside. Pour in the stock and tomato paste. Bring to a boil and lower the fire and let simmer until beef becomes tender. Season with salt and pepper. Add in olives, and diluted cornstarch. Grate liver and add into the mixture. Allow sauce to thicken and add in cream and grated cheese. Serve hot
2.2 lbs ox tripe 2 tbsp olive oil
1 lb ox knuckles 2 tbsp chopped onion
250 g slab of bacon 1 tbsp minced garlic
2 pieces chorizo de Bilbao (garlic sausage)
200 g tomatoes skinned, seeded and chopped
1 small onion, quartered
1 red bell pepper, cut into strips
2 sticks celery, with leaves
400 g chick peas, boiled and skinned
6 cloves garlic 2 tbsp paprika sprig of parsley
1 tsp freshly ground black pepper
50 g grated Parmesan cheese
Place tripe, knuckles, bacon, sausage, quartered onion, celery, whole garlic cloves, peppercorns and parsley in a large pot and add sufficient water to cover. Bring to boil, then reduce to simmer. Skim off the froth as it comes to the surface. Remove sausage after 30 minutes and then the other meats as they become tender. De-bone knuckles and cut into chunks. Cut tripe and bacon in a similar way. Cut sausage in half length wise, then diagonally. Strain the stock and set aside. Pour oil into a large casserole and fry bacon to allow fat to render, then remove bacon and drain on kitchen paper. Add minced garlic, chopped onion and tomato to the pan and saute until the liquid is reduced. Replace bacon. Add the other meats, red pepper strips, chick peas, paprika, pepper and reserved stock and bring to a boil. Reduce heat and allow to simmer for 20 mins, then stir in the cheese. Adjust seasonings to taste. Serve immediately with steamed rice and other dishes.
1 medium-sized ox pata (about 1 ? kilos)
1 kilo tripe (packaged: cleaned and precooked)
2 chorizo de Bilbao
cup olive oil
1 medium-sized onion,chopped
cup tomato sauce
1 cup garbanzos
2 cups broth
3 tablespoons sherry
1 teaspoon crushed peppercorns
1 teaspoon vet-sin (monosodium glutamate)
1 cup pimento
1 cup green olives
2 tablespoons flour
Boil the ox pata and discard water. Boil again together with tripe
until tender. Save broth. Cut pata, tripe, ham and chorizo into 1 inch pieces. Set aside.
Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil.
Add the ham, tripe, ox pata, chorizo and garbanzos.When boiling, add the broth, sherry, and bay leaf.Season with salt, peppercorns and vet-sin. Add the pimento and the olives.
Thicken sauce with a little flour dissolved in small amount of water.
1 kilo beef sirloin (cut into 3 ” strips)
2 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon salt
1 teaspoon pepper
1 big red onion (sliced thinly to make rings)
Marinate beef in soy sauce, calamansi, salt & pepper for 30 minutes.
In a pan, heat oil and stir-fry beef until cooked and tender. Set aside Saute onion rings in oil. Serve beef in a platter topped with onion rings.
1 kilo beef tenderloin, cut into strips
3 tomatoes, sliced
2 onions, finely chopped
1 clove of minced garlic
1/4 cup soy sauce
4 cups of beef broth or bouillon
1 teaspoon of salt
1/2 teaspoon pepper
4 tablespoons of cooking oil
Heat oil in a cooking pan. Sauté the garlic and onions. Add the sliced tomatoes
Then add the beef, soy sauce, beef broth, salt and pepper. Bring to a boil then simmer until beef is tender.
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.
2 lbs of stewing beef, cut into 2″ cubes
1 oz chorizo or hot pepperoni, cut into thin slices
4 green onion, cut in 4″ length
1 stalk celery, cut in 4″ length
2 tsp salt
1 small cabbage, cut into 8
2 medium potatoes, pared and cubed
1/4 lb green beans
2 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, minced
1/2 c tomato sauce
1 cup canned chickpeas (garbanzos)
1. Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender, about 2 hours.
2. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes.
3. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes. Add 3 cups of the broth and bring to a boil. Add the chickpeas. Let simmer for 5 minutes.
4. Place the beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with hot rice.
5. Eggplant salad complements this nicely. Serve it as a side dish.