Filipino-Style Stewed Beef Brisket Kaldereta

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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.

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Filipino-Style Stewed Beef Brisket Kaldereta

  • Author: ThinkBeef
  • Prep Time: 25 minutes
  • Cook Time: 1 1/4 hours
  • Total Time: 2 hours 40 mins

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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