COOKING CALDERETA THE SPANISH WAY

By: Mark Cua

Philippines was a colony of Spain for more than 330 years and along with them are the Spanish culture and their cuisine. Spanish Cuisine had been around the Philippines since the early days of the Spanish Colonial Period. The typical Spanish cuisine is composed of mainly spices which ti the Spaniards are like gold even today. Nowadays it is a common food cuisine in the Philippines along with Spanish surnames tagged along the Mestizos living today.

Caldereta is English is called "Beef Stew". A mixture of vegetables, cashew, beef, and sauce often times spicy which suits the tastes of the Spanish tongue.

 Ingridients: 

1. 800 g of Stewing Beef
2. 2 Carrots 
3. 1 Large Green Capcium
4. 1 1/2 cup of green peas 
5. 1 Large Can of Tomato
6. 3 Tbsp of Tomato Paste
7. 2 Tbsp of Beef liver puree
8. 3 Red Chilles 
9. 2 cups of Beef stock
10. 3 pcs of Bay leaves
11. 1 Chopped red Onion
12. 6 cloves of Garlic
13. Black Pepper 
14. Salt
15. Oil

Method of Cooking: 

First Step, On the pot heat the oil and Sauce garlic until it becomes crispy brown

         (Remove then put them aside for awhile)

Second Step, Place the onions on the Saute sauce on the pot until softens

Third step, Add beef meat on all sides of the pot

Fourth Step, Add beef and bay leaf, make sure they are to boil. 

Fifth Step, Add tomato puree and marinate for 1 hour under a low heat

Sixth Step, Add liver spread and carrots and simmer for 15 minutes

Seventh Step, Add Chile and green peas and simmer for another 15 minutes

Eight Step, Season with freshly grounded pepper and garlic.

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