The Filipino BEEF CALDERETA (Beef Stewed in Tomato Sauce) You may use a dash of hot dried chili peppers in place of the fresh chili. Add more if you want an extra hot dish. Serves 4-6
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| Filipino Beef Caldereta Recipe |
2 lbs. beef sirloin, cut into serving pieces
2 tablespoons lemon juice
1/2 teaspoon black peppercorns, cracked
3 cloves garlic, minced
1/2 teaspoon salt or desired amount to taste
1/4 teaspoon sugar
2 tablespoons olive oil
1 medium-sized onion, chopped
I medium-sized tomato, chopped
1 tablespoon tomato paste
2 cups water
1 bay leaf
1/2 cup green olives, drained
1/2 cup sweet red pepper slices
1-2 hot chili peppers (optional)
Method:
Marinate beef in a mixture of lemon juice, peppercorns, salt and garlic for 2 hours in the refrigerator. In a deep non-stick pan over medium high heat, fry beef pieces in 1 tablespoon olive oil until browned. Set aside.
In the same pan over medium heat, sauté onion in 1 tablespoon olive oil for 1 minute. Add beef pieces, tomato, tomato paste, water, sugar, bay leaf and a little salt. Cover pan, bring to a boil, then simmer over medium low heat for 1 hour or more until meat is tender. Stir occasionally.
Add a little water if more sauce is preferred. Add green olives and hot chili pepper. Continue to simmer for 5-8 minutes.
Correct seasonings to taste. Turn off heat. Add sweet red pepper slices last and cover for 1-2 minutes. Serve warm with steamed rice.
