Where’s the Caldereta mix? I asked the sales person as I was browsing the shelves in a supermarket. My husband requested for a Beef Caldereta for our Media Noche and I can’t seem to find that mix among the Del Monte mixes that I usually use in my recipes. I have started to wonder if everyone will be serving this dish for their New Year celebration. As much as I don’t want to use any other brand, I settled for the Knorr Kaldereta mix which is in powder form unlike the Del Monte brand. I haven’t used this mix before so I still add some tomato sauce to the recipe and to my surprise it turns out well.
500 gms. Beef Brisket
500 gms. Beef Ribs
2 cloves garlic chopped
2 medium challots, quartered
2 medium size potatoes, chunks
2 medium size carrots, chunks
1 red bell pepper, strips
2 laurel leaves
Knorr Beef Kaldereta mix (use only half of the mix)
1/3 cup tomato sauce
4 tbsps. liver spread
1 siling labuyo or red chili
1/4 cup cheese cubes
- Fry the potatoes and carrots in a casserole, until slightly brown. Set Aside.
- Saute the garlic and some of the challots. Add the liver spread and beef, saute until brown.
- Add water to the beef. When it comes to a boil, lower the heat then simmer it until the meat is tender.
- Prepare the Kaldereta mix, then pour it over the stew. Simmer for 2 minutes.
- Add all the remaining ingredients (including the fried potatoes and carrots) and simmer for another 2 minutes or until the sauce thickens.
- Serve with rice.