hi everyone welcome to another episode of foodie Pinoy today we're going to
cook beef caldereta but instead of using canned liver spread we're going to use
chicken liver, once you tried using chicken liver in your caldereta you will
never go back using the canned version. let's start! here are the ingredients
1 kilogram beef 2 large onions chopped 6 cloves garlic minced 250 grams red bell
pepper cut 2 medium sized potatoes cut 3 medium size carrots cut 6 ounce tomato
paste 2 bay leaves 2 Birds Eye chili chopped 250 grams chicken liver 70 grams
olives this is around 20 pieces 1 cup of green peas 1/4 block of cheese salt
pepper and sugar to taste. let's start cooking first we're going to brown the
beef put a small amount of oil in the pan and once the oil is hot enough put
the beef one at a time and do not overcrowd the pan browning the meat
before long-simmering will add rich flavor to the dish, set aside the beef
and saute the onion followed by the garlic. this looks like a lot of onion
but this will be completely unnoticeable after we cook our dish, just continue to
stir until it become aromatic put back the beef and give it a few mix then add
the tomato paste bay leaves and around 2 cups of water stir until the
ingredients blend well with each other add another cup of water if you feel the
2 cups is not enough bring to boil cover and simmer for 2 hours or so until the
beef becomes tender well we are simmering the beef let's prepare the
rest of the ingredients we are going to brown the vegetables put some oil in a
pan and once ready fry the bell pepper medium to high heat for 4 to 5 minutes
set it aside do the same for the carrots until the edges are brown and same goes
for the potatoes browning the vegetables makes the natural sugar caramelize which
adds flavour to the dish set aside this veggies because we're going to add them
in the later part of the cooking we normally use canned liver spread for caldereta but
for this dish we're going to use chicken liver which is a good or I would say a
way better alternative boil the liver in a small amount of water and cook for 1
to 2 minutes do not overcook the liver because it will be tough remove the
liver from the pot and using a fork mash the liver until it becomes creamy and
mushy just continue to mash until it looks
like a paste this will make our caldereta sauce thicker set this aside
and let's go back to our beef we are already simmering this for one and a
half hours and still not fork tender. the liquid have reduced so I added another
cup of water cover and continue to simmer until the beef is tender after 2
and a half hours of simmering the beef is now ready
I think pressure cooker is another option to speed things up now we're
going to add the veggies add the potato carrots bell pepper and olives I love
the flavor it brings to the dish mix it up to submerge the veggies in the sauce
cover and cook for 8-10 minutes or until the veggies are soft once the vegetables
are cooked season with salt and pepper and add in the chili and green peas add
a bit of sugar to enhance the taste we are going to finish so we're going to
add the chicken liver mix it up until it blends
well with the sauce see how the chicken liver transformed the sauce into a rich
consistency continue to mix until the ingredients are well blended lastly add
grated cheese for additional richness to the dish here's our beef caldereta
recipe try to cook this dish this coming new year and I bet this will be the star
of your table make sure you have enough rice because you cannot resist grabbing
a second serving enjoy hi guys did you like this recipe let us know in
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saying goodbye and it's a wrap
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