The Caldereta de res is meat seasoned with tomato sauce, chili paste, liver paste and cheese. Traditionally it is made with goat meat, but it can be substituted with beef. The recipe has many variants, depending on the province where it is served. It is an excellent beer pairing. The Caldereta de Res is usually served at parties and various social gatherings.
Veal Stew Ingredients:
* 1/2 kilo of beef, cut into cubes
* 2 potatoes cut into bite size
* 1 medium carrot, cut into bite-size pieces
* 1/2 cup soy sauce
* 1/2 cup grated cheese
* 1 small can or 1/2 cup liver paste
* 3 garlic cloves minced
* 1 chopped onion
* 1 sliced tomato
* 1 medium can of tomato sauce
* 1 red bell pepper
* 5 garlic cloves, minced
* 1 teaspoon ground black pepper
* 2 chopped or silated labuyo chilies
* 3 tablespoons pickle relish
* Salt to taste
* 1 cup of water
Cooking Instructions Caldereta de Veal:
Heat a little cooking oil in a frying pan. Sauté the garlic, onion and tomatoes.
Add meat and sauté until outer parts turn light brown. Season with soy sauce and mix well.
Add water, simmer for about 45 minutes or until meat is tender.
When the meat is tender, add the liver paste and tomato sauce; stir until well blended.
Place in carrots and potatoes. Simmer over low heat until vegetables soften and sauce thickens. Salt and pepper to taste.
Add red bell pepper and grated cheese; mix well. Sprinkle with chiles and pickle sauce; mix and cook over low heat for a few minutes.
Serve with steamed rice.
Enjoy your Veal Stew!
Beef Pochero is a Filipino beef stew. Although influenced by the Spanish, it is a traditional Filipino recipe in which many varieties of meat can be used, such as chicken, pork, or beef. This recipe also contains a wide variety of vegetables. My personal preference for this dish is tomato sauce, but other sauces like pork and beans can be used.
Pochero Meat Ingredients:
* 1 kilo of beef cut into portions to serve
* 1 small can of tomato sauce
* 2 chopped tomatoes
* 2 sliced ripe saba bananas or plantains
* 1 package of bok choy or pechay
* 1 bunch or can of green beans or baguio beans
* 1 Bilbao sausage (optional)
* 1/2 cabbage in quarters
* 2 medium potatoes cut into portions to serve
* 3 garlic cloves minced
* 1 small onion, chopped
* 2 tablespoons whole corn pepper
* 2 tablespoons of fish sauce
* 1/2 cup of water (optional amount)
* salt to taste
Instructions for cooking Carne Pochero:
Heat oil in a frying pan, fry the saba bananas and the Bilbao chorizo until golden brown and set aside.
In the same pan, fry the onion and garlic until golden brown. Add meat and sauté until outer parts turn light brown. Season with fish sauce, add peppercorns, tomatoes and mix well.
Add enough water to cover the meat and simmer until meat is tender.
Add the tomato sauce, the precooked plantains and the chorizo. Continue cooking over low heat for a few minutes.
Add cabbage, green beans and salt to taste. Continue cooking over low heat until vegetables are tender.
Add Bokchoy, turn off the heat and continue cooking with the remaining heat. After the bokchoy is smooth, stir well and serve with steamed rice.
Enjoy your Meat Pochero!