Kalderetang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Buntot ng Baka, Oxtail Kaldereta. For those who are looking for an alternative cooking method of oxtail besides kare kare, I would like to share my version of oxtail kaldereta. This was the first time I cooked the dish. I did not deviate away from my usual kaldereta cooking method.

Kalderetang Buntot ng Baka

Now before I go further there are countless versions of kaldereta out there. Each version is defendant on one’s cooking preference, availability of ingredients and the type of meat used, ect.

Oxtail Kaldereta

For my kalderetang buntot ng baka I first pre-boiled the oxtail until just tender this takes 2 to 3 hours, boiling time defend on the quality of the oxtail. I also used Mama Sita’s Kaldereta Mix which was available, now if you have your own kaldereta cooking method go ahead and adopt it to this recipe. 

Soft Oxtail Kaldereta

Here is the recipe of my Kalderetang Buntot ng Baka, Oxtail Kaldereta.

Ingredients:

1 kilo oxtail cut crosswise into 2” length
4-6 pcs. bay leaf
1/2 tbsp. whole peppercorn
1/2 tbsp. crushed peppercorns
1/2 head garlic, crushed
1/2 head garlic, chopped
2 large size onion, chopped
2-3 medium side potato, quartered
1 large size carrot, peeled, cut into wedges
2 medium size green/red bell pepper, cut into strips
1/2 cup pitted green olives
1 Spanish chorizo, cut diagonally
1 packet Mama Sita Kaldereta Mix
2-3 tbsp. pickled relish
1 small can liver spread
1-2 tsp. chili flakes
1 tbsp. dried parsley flakes
1 cup tomato sauce
1/2 cup grated cheddar cheese
1/4 cup fish sauce
salt to taste
cooking oil

Cooking procedure:

Oxtail Kaldereta - Cooking Procedure

In a large sauce pan put oxtail, 2 to 3 bay leaf, whole peppercorns, crushed garlic and enough water to cover the meat, bring to a boil. Lower heat and let simmer for 2 to 3 hours or until just tender, add more water as necessary.. Remove all scum that rises to the surface. Separate the meat and stock, set aside. In same sauce pan, sauté garlic and onion and onion until fragrant. Add in the oxtail and stir cook for another 2 to 3 minutes. Add in the fish sauce, tomato sauce and continue to stir cook for 3 to 5 minutes. Add 3 to 4 cups of the reserve stock, used water if not enough and kaldereta mix. Add in also the potato, carrot, chorizo, crushed peppercorns, remaining bay leaf, chili flakes, parsley flakes and simmer for 10 to 15 minutes. Add in liver paste, green olive, pickled relish and continue to cook for 2 to 3 minutes or until sauce thickens. Add in bell pepper, cheddar cheese and correct saltines if required. Cook for another 2 to 3 minutes and serve hot with a lot of rice.


See other related Kaldereta Recipes; 

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