Black Angus Beef Kaldereta

Black Angus Beef Kaldereta. Kaldereta have been always a special dish to Pinoys , when would be the most appropriate time to enjoy a good kaldereta beside Christmas and Fiestas? After a week of abstinence of meat on Easter Sunday I cooked a special version of kaldereta using Black Angus beef. I could have used a regular beef but for reasons that I have wanted to make a kaldereta dish using Black Angus for some time now and I decided this is the right time given the significance of Easter Sunday.

For this Black Angus kaldereta version I made it a point that it is a kaldereta with rich sauce overload. I have used extra quantities of onion, pickled relish, liver paste and cheddar cheese to make a creamy rich sauce. Here is the recipe of my Black Angus Beef Kaldereta.

Ingredients:

1 kilo Black Angus beef blade/chuck, cut into large cubes
2-3 medium side potato, peeled quartered
1 large size carrot, peeled, cut into wedges
1/2 head garlic, chopped
3 large size onion, chopped
2 medium size bell pepper, cut into strips or wedges
1/2 cup pitted green olives
2 small can liver spread
1 cup tomato sauce
1/2 block cheddar cheese, grated
1 packet Mama Sita Kaldereta Mix
1/3 cup pickled relish
1-2 tsp. chili flakes
2-3 hot red chili
1 tbsp. dried parsley flakes
4-6 pcs. bay leaf
1/2 tbsp. crushed peppercorns
1/4 cup fish sauce
1/3 cup vinegar
salt and pepper
cooking oil

Cooking procedure:

Place the beef in a big bowl, mixed in vinegar and add 1 tsp. of salt and few dashes pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside. In a big sauce pan, sauté garlic and onion until fragrant. Add in the beef and stir cook for another 3 to 5 minutes. Add in the fish sauce, tomato sauce and continue to stir cook for 2 to 3 minutes. Add 3 to 4 cups of water, kaldereta mix, crushed pepper corns and bay leaf, simmer at low to medium heat for 1/2 to 1 hour or until the meat are tender, add more water as necessary. Add in the potato, carrot, chili flakes, dried parsley and simmer for 10 to 15 minutes. Add in the liver paste, green olive, pickled relish, red chili 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.

Check the other kaldereta recipes now;

Kalderetang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing