Comments on: Kalderetang Baka / Beef Stew

By: Enteng

Enteng — Mon, 06 Sep 2010 17:13:06 +0000

about to cook caldereta in a while! good thing there are lot’s of tips here that in a way confirms my idea of how to cook one.

thank heavens for your site MM!

:-)

By: rowea

rowea — Wed, 27 Jan 2010 07:12:17 +0000

what is beef stew in Tagalog? is this the “kalderetang baka” or mechado, or nilagang baka?

By: emsy

emsy — Thu, 19 Nov 2009 05:08:17 +0000

my grandma uses tomato paste in addition to tomato sauce to make the sauce “stick to the meat” as she puts it. Oh and sometimes she would also mash a few potatoes already in the pot to make the sauce thicker. other than that, this version is most probably the same as the one she makes.

and a couple more things pa pala (after texting my mother to ask) she adds peppercorns, onions and garlic to the pot where she tenderizes her meat…claims that it takes the malansa odor away. and she adds lots grated cheese rin daw.

By: debbie

debbie — Fri, 31 Jul 2009 11:04:55 +0000

any tips on where to get good quality goat meat?

By: jenn

jenn — Sun, 26 Jul 2009 18:46:29 +0000

Hi MM,

I like to boil my beef into pineappple juice until the beef absorbs all the juices. In a diffrent pot saute garlic, onions and add the beef. put beef stock, green and red bell pepper and bay leaves, chopped canned tomatoes and potatoes to make the sauce thicker. I add chiz whiz on mine cause i love it cheezy..and i eat it with lots of rice…yum!

By: atbnorge

atbnorge — Sat, 25 Jul 2009 12:51:17 +0000

I don’t care much about the recipes here…I am more into that enamelled iron pot—-I want the green one to match my kitchen, hahahaha…But okay, I’ll have my say about Kaldereta. I am a big fan of Hugh Fearnley Whittingstall and he had this segment about a curried goat in his Road Trip series. I did the curried goat without the curry and replacing the goat with beef, then adding the liver and olives—I was so proud of myself—I did it without Mama Sita, yeheey!

By: rcjavi

rcjavi — Wed, 03 Jun 2009 23:09:51 +0000

Our Kaldereta is quite different from this and just about every Kaldereta recipe I found online. My mother is well know for her Kaldereta. She uses short ribs, liver wurst, Spanish green olives, tomato paste, Velveeta cheese, tabasco and a slash of good BRANDY. She actually takes the whole day to cook this meal =)It literally melts in your mouth. I have yet to master this dish of hers!

By: joylet

joylet — Mon, 20 Apr 2009 17:22:28 +0000

hi market man!
i am in the states right now cooking kaldereta for my tita. im not sure if youll still have the chance to read this comment as it had been posted months ago, but i was looking through the internet for other kaldereta recipes when i decided to check out your site. i learned the recipe from my bf’s maid in manila:
for every 1 kilo of beef (you can use beef stew cut and vary it with some ribs for more flavor)
1 cup of vinegar
1 cup of soy sauce

tomato paste — i think 2 small packs/cans pero kilo
potatoes
onions and garlic
carrots
red/green bell pepper
liver spread
olives (optional)

sautee the beef quickly in olive oil with the onion and garlic

throw everything inside the pressure cooker — i usually do it for 1 hour… you can opt to add queso de bola too! season with pepper corns and siling labuyo or dashes of tabasco .this is very quick, flavorful and easy.

enjoy!

By: chris

chris — Fri, 06 Mar 2009 16:19:37 +0000

ask ko lang po, whats the difference between beefstew and kaldereta? sometimes kasi when i cook a beef ulam, it would start out as beefstew, then later on nagiging kaldereta na or vice-versa. thanks po.

By: teny

teny — Wed, 04 Mar 2009 09:00:47 +0000

tulip how do i get your recipe :)