Kalderetang Batangas

Like Sinigang and Adobo our dish today can be prepared in many different ways and ingredients depends on which region the dish is prepared in the Philippines. Kaldereta, a very popular beef stew the is spicy hot and usually simmered in tomato sauce but in Batangas they do it quite differently. This Kaldereta is perhaps the most luxurious of all versions, the regular version of this dish alone is not the ones we eat in the Philippines on a daily basis and only on special occasions as beef is quite expensive there, imagine adding pickles, cheese, Worcestershire sauce, peanut butter and liver spread then it is something truly special.


I guess many know that Philippines is not a rich country so cooking this at home will extend the normal family’s budget hence you see these only on Fiestas or special occasions back home. Another reason why this is not served on a regular basis because beef there is tough so it needs to be cooked for several hours. The Batanguenos version is not different, special ingredients are just added to make it even more amazing. I know cheese, pickles, peanut butter and liver spread does not make sense but in this stew this combination is epic!

Kalderetang Batangas
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1½ kg meaty beef neck bones and/ribs, cut into sections
  • 1 large red capsicum, sliced
  • 1 small can Reno Liver Spread
  • 2 tbsp Worcestershire Sauce
  • ½ cup Pickle Relish
  • 1 cup grated Cheese
  • 2 heaping tbsp peanut butter
  • 2-4 red birds eye chillies, sliced
  • 3 cups beef stock
  • 3 pcs bay leaves
  • 1 red onion, chopped
  • 8 cloves garlic, minced
  • black pepper
  • salt
  • oil
Instructions
  1. On a pot, heat oil and sauté garlic until crispy golden brown. Remove from pot then set it aside.
  2. Place onions on the pot and sauté until soft.
  3. Add beef / mutton and brown on all sides.
  4. Add beef stock and bay leaves, bring to a boil.
  5. Add the liver spread, Worcestershire sauce and pickle relish then simmer for 1½ hour in very low heat or until meat is tender, add water if needed.
  6. Add peanut butter then continue to simmer for 15 more minutes.
  7. Add cheese, bird’s eye chillies and capsicum then simmer for additional 15 minutes.
  8. Add the potatoes then season with freshly ground pepper and salt. Top with the fried garlic then serve.

 


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2 Responses

  1. kitchenriffs says:

    Interesting dish, and one new to me. Looks good! Thanks. 🙂

  2. What an interesting combination of flavors! Liver spread, pickle relish, and peanut butter? Cool!

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