Kalderetang Baka Recipe: Filipino Spicy Beef Stew
Team Out of Town Blog Hub (Outoftownblog.com) – A Filipino feast wouldn’t be complete without Kalderetang Baka on the buffet. The name Caldereta is derived from the Spanish word caldera which means cauldron. Kalderetang Baka or caldereta beef is a popular beef stew dish from the Philippines. The fatty beef is simmered with tomato sauce, carrots, potatoes, liver paste and spices.
If you are looking for the best part of beef to use for the caldereta, we highly recommend the chuck beef. This part becomes tender and juicy when you cook it slowly in water. You can also use beef brisket, ribs, and beef shanks as alternatives.
Here is an easy to follow Kalderetang Baka recipe using Mama Sita’s Caldereta mix combined with potatoes, carrots and peppers.
- Cooking time: 2:13 h (s)
- Servings: 8-10
- Main ingredients: beef
- Cooking style: stewed
Ingredients Kalderetang Baka
- 1 sachet / 50 g of Mama Sita’s Caldereta Mix
- 6 cups / 1 kg beef brisket, cut into 1 ″ cubes
- 2 tablespoons / 30 ml of oil
- 4 cups / 1 L of water
- ½ cup / 125 g potatoes, diced
- ½ cup / 125 g Carrots, diced
- 1 pc / 50 g Red Pepper, cut into 1½ “triangles
- ½ cup / 125 g frozen peas
- ½ cup / 60 g / Green olives, pitted (optional)
- In a saucepan, brown the beef brisket in the cooking oil until the edges turn brown. Add water and bring to a boil, lower the heat and simmer until tender. Add water if necessary. When the meat is tender, add the potatoes and carrots. Simmer until cooked.
- Add Mama Sita’s Caldereta mix. Stir and let it boil.
- Add the red pepper, green peas and green olives. Cook for 3 minutes. Serve hot.
- You can also add cheese on top before serving.
Comment below if you have any other classic Caldereta beef cooking tips to share. To follow Out of town travel blog to Facebook, Twitter, Instagram, Bloglovin, and Pinterest if you want easy to cook Pinoy food recipes.