This hearty braised beef dish made with stewing beef cut from Brisket or Cross Rib, includes potatoes and sweet peppers in a rich, tomato-based sauce. Traditional dishes in the Philippines are typically kept simple, focusing on uncomplicated, yet satisfying flavours and this easy-to-make stew is a classic example. Serve with steamed rice to soak up the sauce.
Filipino-Style Stewed Beef Brisket Kaldereta
- Prep Time: 25 minutes
- Cook Time: 1 1/4 hours
- Total Time: 2 hours 40 mins
Ingredients
2 lb (1 kg) Beef Brisket or Cross Rib Pot Roast, cut into 2-inch (5 cm) chunks
2 to 4 tbsp (30 to 60 mL) canola or sunflower oil, divided
2 onions, chopped
8 cloves garlic, minced
4 tomatoes, chopped
4 cups (1 L) no-salt-added beef broth
1 cup (250 mL) tomato sauce
2 tbsp (305 mL) soy sauce
4 potatoes, peeled and cubed
2 carrots, sliced
½ cup (125 mL) liver spread or pâté (see Tip)
2 EACH sweet red and green peppers, sliced
Salt and pepper
Instructions
- Pat beef dry with paper towel. Heat 2 tbsp (30 mL) of the oil over medium-high heat in a large pot. Add beef cubes, in batches as necessary, and cook for about 8 minutes, turning with tongs, until browned on all sides. Transfer beef to a bowl with a slotted spoon and add more oil to the pan as necessary between batches.
- Add onions and garlic to the pot; cook, stirring, for about 5 minutes, until soft. Add tomatoes; cook, stirring occasionally, for about 8 to 10 minutes, until they break down. Stir in broth, tomato sauce and soy sauce; bring to a boil, stirring and scraping up brown bits from pot. Return beef and accumulated juices to the pot.
- Cover and cook in preheated 325°F oven or reduce heat to low and simmer on the stovetop for 1½ to 2 hours, until beef is fork-tender. Stir in potatoes, carrot and liver spread. Cover and return to oven or simmer for 10 to 15 minutes or until vegetables are tender.
- Stir in red and green peppers, cover and return to oven or simmer for 5 minutes, until peppers are tender-crisp. Season with salt and pepper to taste.
Notes
Slow Cooker Method: Proceed with the recipe as directed, using a minimum 5-qt (5 L) cooker in place of the large pot and the following modifications:
Ingredients: Decrease beef broth to 2 cups (500 mL); cut potatoes and carrots into large chunks.
Step 1: Use a large skillet to brown beef and transfer to slow cooker instead of a bowl as pieces are browned.
Step 2: Continue to use skillet, continue as directed to cook vegetables. Reducing beef broth to 2 cups (500 mL) and bring mixture to bowl. Pour sauce over beef in slow cooker. Stir in potatoes, carrot and liver spread.
Step 3: Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until meat is tender.
Step 4: Stir red and green peppers into slow cooker; cover and cook on HIGH for 15 minutes, until peppers are tender-crisp. Season with salt and pepper to taste.
TIP: Canned liver spread is popular in the Philippines and can be found in well-stocked supermarkets, Filipino grocery stores and online. A soft, creamy-style liver pâté can be used instead.
