The classic caldereta has all the makings of a wildly delectable Filipino meat dish. Tasty, fragrant, dancing with tones of salty-sweetness, and brimming with sauce infused with the rich flavors of liver spread, peanut butter and tomato sauce. And best of all, it’s just one of those recipes that have the right amount of versatility to add a tasty twist to.
As such, have you ever wondered what it might taste like as a meaty pulutan? What often makes a great meal to dine on alongside the best alcoholic beverages is the presence of rich flavors. These usually go with your drink of choice.
And given the warm, savory taste of Caldereta, it would make for a fantastic pulutan. A few adjustments, as seen in this recipe, would make it more suited for maybe a beer or cocktail to wash it down afterwards. The rich, flavorful sauce is sure to make you enjoy a night of shouting “Cheers!” with a couple of friends.
Make your own Caldereta with me, pulutan-style!
Let’s begin by preparing some ingredients for cooking. Make sure to slice 2 pieces of bell pepper, and cube 1 potato, and 1 carrot. Then we will start chopping 5 pieces of Thai chili pepper for a degree of heat in our dish. Also chop 1 onion, and both crush and chop 5 cloves of garlic. Once we are ready with these sliced up ingredients, we can begin to integrate them into our Caldereta.
Start by taking the cooking pot we will be using to mix in our ingredients. Then pour in 3 tablespoons of cooking oil, and heat it in the pot. Once the oil is hot, we will begin sauteing our garlic and onion ingredients from earlier. Keep frying these until the chopped onions have sufficiently softened.
Then add your main source of protein– 4 lbs of beef. These are sure to taste excellent with our ingredients for seasoning. Saute these together until the outer area of the beef becomes a light shade of brown.
Now we will proceed to incorporate an essential flavor to the classic Caldereta, which is tomato sauce. Add soy sauce and pour 8 ounces of tomato sauce, alongside 2 cups of water into the pot. Wait for this to boil, and once it has, we can add 1 Knorr Beef Cube. This is to bring out some of the best flavors of our beef. This would also add some mild spices into our thick, tasty stew.
Let your beef get tender:
After this, cover your pot, and let it boil in low heat until the beef has noticeably become tender. Caldereta tastes significantly better with softer, tender bits of beef so this process can greatly help our dish. You might also need to add water as this boils. And so make sure to pour some in if you notice too much of the water evaporating or being soaked up.
Then place 1 tablespoon of liver spread and peanut butter into the pot. These will give added notes of creaminess and flavor into the Caldereta. Make sure to stir them in properly. Then add your carrot and potato from earlier, and cover the pot. Let this cook for about 5 to 7 minutes so the flavor and subtle savory sweetness truly kicks in.
And for the final step, season your dish with salt and ground black pepper. Add as much as you think is needed for the best taste. After this, you can bask in the thrillingly rich flavors of your Pulutan Style Caldereta. And get ready to serve with some friends and family!
And if you found this recipe particularly enjoyable, I have a couple other recipes you might like with a similar taste, but done just a tad differently.
Give these related recipes a go!
Sometimes a switch in protein could make for a better meal, and so if you prefer chicken over beef, this Chicken Caldereta recipe might just be perfect for you. It retains all the necessary well-known Caldereta vegetables and seasonings, while integrating just a bit more of that strong, meaty flavor of liver spread. Utilizing chicken as your meat makes for a higher source of amino acids, which is great for your muscle tissue. It is also rich with various nutrients, such as Iron, Zinc and Vitamin B12.
The savory, lean pork can also be mixed with your Caldereta ingredients to create a delectably satisfying dish. This Calderetang baboy recipe has all the requisite, delicious components of a great Filipino dish, as it is packed with various vegetables like tomatoes, carrots and bell peppers. Moreover, it is bursting with flavor because it makes use of these vegetables to blend well with the succulent, tender texture of our pork.
Spicy Calderetang Kambing with Peanut Butter (Goat Meat Caldereta)
In its original form, Caldereta was actually notably made with goat meat. And so this Spicy Calderetang Kambing with Peanut Butter should taste exactly as remarkably tasty as you might imagine because this is how the classic was actually prepared. Of course, the factor of heat and spice gives the original a bit of a twist that is sure to make you reach for some water, just as well as another bite!
Adobo Pork Chops
Unlike the previous recipes, Adobo Pork Chops is not a Caldereta variant. However, its clever usage of seasonings in stew meant to imbue its primary protein source with a blast of savory flavor makes it just as appealing as the classic Filipino dish. The rich adobo sauce made of soy sauce, dried bay leaves and other seasonings also work incredibly well with the ever versatile pork chops. Try serving this during your next family gathering, and watch your guests sit in awe of your succulent, savory pork chop creation!
But of course, if you would like the best of all these dishes, making them all together would also be a great idea! Let us know what you think!
Filipino Beef Caldereta (Pulutan Style)
- 4 lbs beef neck bone chopped
- 1 piece Knorr Beef Cube
- 1 1/2 tablespoons soy sauce
- 2 cups water
- 1 piece green bell pepper sliced
- 1 piece red bell pepper sliced
- 1 piece potato cubed
- 1 piece carrots sliced
- 8 ounces tomato sauce
- 3 tablespoons peanut butter
- 1 tablespoon liver spread
- 5 pieces Thai chili pepper chopped
- 1 piece onion chopped
- 5 cloves garlic crushed
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
- Heat oil in a cooking pot. Saute onion and garlic until onion softens
- Add beef. Saute until the outer part turns light brown.
- Add soy sauce. Pour tomato sauce and water. Let boil.
- Add Knorr Beef Cube. Cover the pressure cooker. Cook for 30 minutes.
- Pan-fry carrot and potato until it browns. Set aside.
- Add chili pepper, liver spread and peanut butter. Stir.
- Add bell peppers, fried potato and carrot. Cover the pot. Continue cooking for 5 to 7 minutes.
- Season with salt and ground black pepper. Serve.
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