Carabeef Spicy Caldereta Recipes

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CARABEEF SPICY CALDERETA



Carabeef Spicy Caldereta image

Carabeef is a healthy and more affordable alternative to beef meat when cooking a Filipino dishes like Caldereta.

Provided by Arandela

Categories     Filipino

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 cups potatoes
1/2 kg beef
2 cups carrots
1 red bell pepper
2/3 cup green olives
1 1/2 cups tomato sauce
1 tablespoon tomato paste
1/2 cup liver spread
2 tablespoons cheese
1 red onion
3 garlic cloves
1 cup beef stock
4 pieces bay leaves
1/2 cup cooking oil
1 tablespoon brown sugar
2 chili
1 teaspoon salt and pepper

Steps:

  • FOR COOKING THE CARABEEF:.
  • Pressure cooker.
  • 1 liter water.
  • Pour the water to the pressure cooker. Add carabeef and cook for 30 to 45 minutes. Set aside.
  • HOW TO COOK CARABEEF CALDERETA:.
  • Heat oil in a large pan and fry the carrots and potatoes until color turns light brown.
  • Remove and set aside for a while. Fry bell peppers just for a few seconds.
  • In the same pan, sauté the garlic and onions until become translucent. Add beef to the pan and stir-fry for a few minutes. You just want to incorporate all the flavors of the garlic and onion to the meat.
  • Add stock, tomato sauce, liver spread and bay leaf; stir a little to combine all the ingredients. Cover and simmer for 10 minutes on a medium heat.
  • Add green olives, chili, grated cheese, tomato paste, fried potatoes, carrots and bell peppers. Simmer for another 5 minutes over low heat or until sauce thickens.
  • Season with sugar, salt and pepper to taste.
  • Transfer to a plate. Serve hot. Bon appetit!

Nutrition Facts : Calories 915.5, Fat 85.8, SaturatedFat 29.8, Cholesterol 107.1, Sodium 953.1, Carbohydrate 24.4, Fiber 5, Sugar 9.6, Protein 13.5

GOAT CALDERETA



Goat Caldereta image

Make and share this Goat Caldereta recipe from Food.com.

Provided by gailinsik

Categories     Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs goat meat, cut into 1 1/2 inch cubes
3 tablespoons distilled white vinegar
1 1/4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper

Steps:

  • Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
  • Drain the meat, saving the liquid, and pat it dry.
  • In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
  • Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
  • Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
  • Put in black peppercorns, cinnamon stick and bay leaves.
  • Stir and cook for another minute.
  • Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
  • Stir and cook for another minute.
  • Add 2 cups of waters and bring to boil.
  • Cover, bring the heat to low and cook for 15 minutes.
  • Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
  • When the meat has cooked for 15 minutes, add the potatoes.
  • Cover, and continue to cook for 45-60 minutes or until the meat is tender.
  • Seed the bell pepper and cut it into 1/4 inch wide strips.
  • When the meat is tender add the pepper into the stew.
  • Stir and cook for another 3-5 minutes.

Nutrition Facts : Calories 482, Fat 19, SaturatedFat 3.5, Cholesterol 129.3, Sodium 965, Carbohydrate 25.6, Fiber 3.7, Sugar 4, Protein 50

CALDERETA (FILIPINO BEEF STEW)



Caldereta (Filipino Beef Stew) image

A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice.

Provided by MattOlay V-H

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h25m

Yield 6

Number Of Ingredients 17

3 tablespoons vegetable oil
1 ½ pounds cubed beef stew meat
salt and ground black pepper to taste
3 cloves garlic, crushed
3 cups water
½ cup unsweetened pineapple juice
1 onion, chopped
1 (14 ounce) can tomato sauce
¼ cup tomato paste
2 red potatoes, diced
1 red bell pepper, sliced
1 large carrot, sliced diagonally
½ pound miniature cocktail sausages
1 (8 ounce) can pineapple chunks, undrained
1 (6 ounce) can medium pitted ripe olives, drained
3 large bay leaves
1 tablespoon hot pepper sauce (such as Tabasco®)

Steps:

  • Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
  • Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 25.2 g, Cholesterol 86.1 mg, Fat 35.7 g, Fiber 4.3 g, Protein 26 g, SaturatedFat 11.9 g, Sodium 1168.1 mg, Sugar 15.1 g

CALDERETA (FILIPINO BEEF AND CHORIZO STEW)



Caldereta (Filipino Beef and Chorizo Stew) image

Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables. Best served with white rice!

Provided by steve2464

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 6

Number Of Ingredients 13

2 pounds beef chuck, cubed
12 ounces chorizo sausage
¼ cup garlic, minced
¼ cup white vinegar
¼ cup soy sauce
2 tablespoons olive oil, or as needed
1 onion, chopped
1 green bell pepper, chopped
3 cups tomato sauce
2 cups peeled and cubed potatoes
1 cup drained canned peas
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
  • Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
  • Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
  • Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

Nutrition Facts : Calories 641.1 calories, Carbohydrate 27.5 g, Cholesterol 118.5 mg, Fat 42.6 g, Fiber 5.2 g, Protein 37.2 g, SaturatedFat 15.2 g, Sodium 2408.5 mg, Sugar 9 g

BEEF CALDERETA



Beef Caldereta image

This is a tasty dish from the Philippines. I live in the Philippines and this dish was prepared by my Filipino wife, it is the common recipe for Caldereta in the Philippines. It is a rich, very filling meaty dish and when served on a bed of cooked rice can be a one dish family meal.

Provided by George Clement

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs beef, cubed
3 -4 cups water
1 medium onion, chopped
1 garlic clove, crushed
1 cup bell pepper, cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver, spread
1 cup grated cheese
1 cup unsweetened pineapple juice
1 tablespoon Tabasco sauce (optional)
3 large bay leaves
3 medium potatoes, sliced
2 medium carrots, sliced
salt and pepper

Steps:

  • Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
  • In a separate pan sauté garlic until almost brown. Add to beef and broth.
  • Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
  • Add bay leaves, bell pepper, carrots, and potatoes.
  • Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
  • Add optional Tabasco sauce.
  • Cook until cheese is melted, stir.
  • Remove bay leaves.
  • Add water if the mixture is too thick.
  • Serve hot on individual servings of a bed of cooked rice.

Nutrition Facts : Calories 1250.6, Fat 112.7, SaturatedFat 47.7, Cholesterol 192.4, Sodium 641.8, Carbohydrate 37.3, Fiber 5.3, Sugar 11.7, Protein 22.8

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