Beef Kaldereta Recipe

Beef Kaldereta

Estimated cooking time: 1 1/2 to 2 hours


Beef Kaldereta Ingredients:

• 1 kilo beef, cut into chunks


• 1 big can (350g) liver spread or ground liver


• 5 onions, minced


• 5 cloves garlic, minced


• 6 tomatoes, sliced


• 1 cup tomato sauce


• 3 green peppers, diced


• 3 red peppers, diced


• 4 pieces hot chilli peppers, minced


• 3/4 cup grated cheese


• 2 cups beef stock or water


• 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with plain rice


Cooking Tips:


Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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Kalderetang Kambing (Goat Kaldereta) Recipe

Kalderetang Kambing (Goad Kaldereta)

Kalderetang Kambing Ingredients:

• 1 kg. of goats meat


• 1/2 bottle of green olives


• 1/2 can of green peas


• 2 cans of liver spread


• 1 can of tomato sauce


• salt and pepper to taste


• 1/2 cup of bread crumbs


• 1 tbsp. of Worcestershire sauce


• 1 tbsp. of Tabasco sauce


• 2 tbsp. of olive oil


• 2 tbsp. of Achuete coloring


• 1 bay leaf


• 4 potatoes cut in cubes


• 1 carrot medium sized but in cubes


• 2 sweet red pepper


• half tsp. of minced garlic

Kalderetang Kambing Cooking procedure:

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

Can serve up to 10 persons.

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