Beef Stew (Caldereta) recipe, Filipino Recipes

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.

Serves Four.

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.

Preparation Instructions. 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.

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