Team Out of Town Blog Hub (Outoftownblog.com) – A Filipino feast will not be complete without Kalderetang Baka on the buffet spread. Caldereta’s name is derived from the Spanish word caldera meaning cauldron. Kalderetang Baka or Beef caldereta is a popular beef stew dish from the Philippines. The fatty beef meat is stewed with tomato sauce, carrots, potato, liver paste, and spices.
If you are looking for the best part of beef to use for caldereta, we highly recommend chuck beef. This part becomes tender and juicy as you slowly cook it in water. You may also use beef brisket, ribs, and beef shanks as alternatives.
Here’s an easy-to-follow Kalderetang Baka recipe using Mama Sita’s Caldereta Mix combined with potatoes, carrots, and bell peppers.
- Cooking Time: 2:13 hr(s)
- Serves: 8-10
- Main Ingredients: Beef
- Cooking Style: Stewed
Kalderetang Baka Ingredients
- 1 pouch / 50 g of Mama Sita’s Caldereta Mix
- 6 cups / 1 kg of Beef brisket, cut into 1″ cubes
- 2 tbsp / 30 ml of Oil
- 4 cups / 1 L of Water
- ½ cup / 125 g of Potatoes, diced
- ½ cup / 125 g Carrots, diced
- 1 pc / 50 g of Red bell pepper, cut into 1½” triangles
- ½ cup / 125 g of Frozen green peas
- ½ cup / 60 g / Green olives, pitted (optional)
- In a saucepan, pan-fry beef brisket in cooking oil until the edges turn brown. Add water and bring to a boil, lower the heat and simmer until tender. Add water if necessary. When the meat is tender, add potatoes and carrots. Simmer until cooked.
- Add Mama Sita’s Caldereta Mix. Stir and let it boil.
- Add red bell pepper, green peas, and green olives. Cook for 3 minutes. Serve hot.
- You may also add cheese on top before serving.
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