Buttery Kaldereta

Finishing with butter is a French technique I love to use, and adding it to my kaldereta recipe makes it so much creamier and more flavorful.

Kaldereta is one of my favorite Filipino recipes. A hearty and homey stew brewing for hours until all the flavors of tomato, beef (or any meat you prefer), and vegetables blend together into one delicious dish is perfect for gathering family and friends together at the dinner table.

In my version of kaldereta, I add some capers, spice, gremolata (herb chopped with lemon zest, typically used in ossobuco), and finish it with some Anchor Butter right at the end to make everything creamier and more flavorful. This recipe of kaldereta may have some Italian and French influences, but it remains Filipino at heart and in flavor. Enjoy!

 

Buttery Kaldereta Recipe

Ingredients:

2 lbs beef, cubed

3 garlic cloves, crushed and chopped

1 onion, finely chopped

2 cups beef broth

1 small red bell pepper, sliced

1 cup tomato sauce

1/2 cup chicken liverpate

1 whole chili

3 large bay leaves

2 cups potatoes, cubed

2 cups carrots, sliced

Olive oil

Approx. 1 tbsp Anchor Butter

2/3 cup green olives

1/3 cup capers

1/2 cup parsley

1/4 cup grated lemon rind

salt and pepper to taste

Instructions:

1. Heat the cooking oil in the cooking pot or pressure cooker.

2. Sauté the onion and garlic.

3. Add the beef. Cook for 5 minutes or until the color turns light brown.

4. Add the dried bay leaves and chili. Stir.

5. Add the liver spread. Stir.

6. Pour-in the tomato sauce and beef broth.

7. Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).

8. Add potato and carrots. Cook for 8 to 10 minutes.

9. Put the green olives, capers and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.

10. Add salt and pepper to taste. Finish with Anchor Butter for creaminess.

11. Garnish with lemon and parsley gremolata.

Watch the full recipe video here:

 

Erwan Heussaff
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