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Beef Caldereta and Beef Pochero – Comparing Filipino Cuisine to North American Cuisine
Beef caldereta is seasoned meat with tomato sauce, chili paste, liver spread and cheese. It is traditionally made with goat meat, but beef can be substituted. The recipe has many variations, depending on the region where it is served. It’s a great beer match. Beef caldereta is usually served at various parties and social gatherings.
Ingredients of the beef caldereta:
* 1/2 kilogram of beef, cut into cubes
* 2 potatoes cut to size
* 1 medium carrot cut into size
* 1/2 cup soy sauce
* 1/2 cup of grated cheese
* 1 small can or 1/2 cup liver spread
* 3 minced garlic cloves
* 1 diced onion
* 1 tomato cut into slices
* 1 medium can tomato sauce
* 1 red bell pepper
* 5 minced garlic cloves
* 1 spoon of ground black pepper
* 2 chopped labuyo or siling chili peppers
* 3 tablespoons of pickle relish
* Salt to taste
* 1 glass of water
Instructions for cooking veal caldereta:
Heat some cooking oil in a pan. Fry the garlic, onion and tomatoes.
Add the beef and fry until the outsides are lightly browned. Season with soy sauce and mix well.
Add water, simmer over low heat for about 45 minutes or until the meat is tender.
When the meat is tender, add the liver paste and tomato sauce; stir until well combined.
Place on carrots and potatoes. Simmer until the vegetables soften and the sauce thickens. Salt and pepper to taste.
Add red pepper and grated cheese; mix well. Sprinkle with chili and pickle relish; mix together and simmer for a few minutes.
Serve with steamed rice.
Enjoy your Caldereta Veal!
Beef Pochero is a Filipino beef stew. Although influenced by the Spanish, it is a traditional Filipino recipe in which many varieties of meat can be used such as chicken, pork or beef. This recipe also contains a wide range of vegetables. My personal preference for this dish is tomato sauce, but other sauces such as pork and bean can be used.
Beef Pochero Ingredients:
* 1 kilogram of beef cut into pieces for serving
* 1 small can of tomato sauce
* 2 chopped tomatoes
* 2 ripe saba bananas or plantains cut into slices
* 1 package bok choy or pechay
* 1 bunch or can of green beans or baguio beans
* 1 chorizo bilbao (optional)
* 1/2 cabbage cut into quarters
* 2 medium potatoes cut into serving pieces
* 3 minced garlic cloves
* 1 small chopped onion
* 2 tablespoons of whole peppercorns
* 2 tablespoons of fish sauce
* 1/2 cup water (optional amount)
* salt to taste
Pochero Veal Cooking Instructions:
Heat the oil in a pan, fry the saba bananas and chorizo bilbao until light brown and set aside.
In the same pan, saute the onion and garlic until golden brown. Add the beef and fry until the outsides are lightly browned. Sprinkle with fish sauce, add whole pepper, tomatoes and mix well.
Add enough water to cover the meat and simmer over low heat until the meat is tender.
Add tomato sauce, pre-cooked bananas and chorizo. Continue boiling for a few minutes.
Add cabbage, green beans and salt to taste. Continue to simmer until the vegetables are tender.
Add the Bokchoy, turn off the heat and continue to cook on the residual heat. Once the bok choy has softened, mix well and serve with steamed rice.
Enjoy your Beef Pochero!
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