This version of Beef Caldereta is the Reconstructed and fresh version; This is a perfect example of how you can turn one dish into another without compromising the flavor.

Beef Caldereta

in the fridge overnight, and re-heat before serving. It gives the flavors time to blend in. This process also works well for Adobo.

Left over Version Reconstructed

Ingredients List:

• 6 Pieces of left over beef back ribs
• 1 Medium size onion, cut in half, thinly sliced
• 8 Finely crushed black peppercorns
• 1/2 Cup cider vinegar
• 1 Cup left over beef broth from Nilagang Baka
• 3 Cups tomato sauce
• 1 Bay leaf (Laurel leaf)
• 6 Cloves of garlic, crushed
• 4 Tbs. Oil (corn oil)
• 1/2 Red bell pepper
• 1/2 Green bell pepper
• 1/2 Cup green peas optional (frozen if you can’t get fresh ones)
• 1/4 Cup pitted green olives optional
• 1 Large carrot optional
• 3 Medium potatoes, quartered
• 2 Tbs. Chili sauce (Hot Sauce, I use Louisiana hot sauce)
• 1/2 Tbs. Salt
• 1/2 Tbs. MSG optional
• 2 Tbs. Beef marinate

Cooking Directions:

Marinade:

Beef left over in vinegar, peppercorns, and garlic for 30 minutes, drain well. In two tablespoons oil, fry beef in batches, and brown it on all sides. Remove and set aside. Add onions and more oil if needed. Saute on medium heat until it reaches the shiny stage. Add the beef and the broth from the left over Nilagang Baka, tomato sauce, beef marinade, hot sauce, bay leaf, MSG and salt. Reduce heat to medium low and let it simmer for 20 minutes. Add potatoes and let simmer for an additional 10 minutes or until the potatoes are soft. At this point you may add the green peas, pitted green olives, and let it cook for 2 minutes. Then add the bell peppers. Serve with rice!

Fresh Version:

Ingredients List:

• 1-1/2 Lbs. Rump Roast cut in 1-1/2 inch cubes
• 1 Medium size onion, cut in half, thinly sliced
• 8 Crushed black peppercorns
• 1/2 Cup cider vinegar
• 3 Cups beef broth (I use canned beef broth)
• 3 Cups tomato sauce
• 1 Bay leaf (Laurel leaf)
• 6 Cloves of garlic, crushed
• 4 Tbs. Oil (corn oil)
• 1/2 Red bell pepper
• 1/2 Green bell pepper
• 1/2 Cup green peas optional (frozen if you can’t get fresh ones)
• 1/4 Cup pitted green olives optional
• 1 Large carrot optional
• 3 Medium potatoes
• 2 Tbs. Chili sauce (Hot Sauce, I use Louisiana hot sauce)
• 1/2 Tbs. Salt
• 1/2 Tbs. MSG optional

Cooking Directions:

NOTE:

If you wish to use the un-cooked beef back ribs you may do so, just cut your simmer time to an hour. Beef back ribs are pretty tender and do not require a longer time to tenderize. With these ingredient measurements you may use the whole rack of beef back ribs between 1-1/2 to 2 Lbs. Cooking procedure stays the same.

1. Marinade; Beef in vinegar, peppercorns, and garlic for at least 30 minutes to an hour, drain well. In two tablespoons oil, fry beef in batches and brown it on all sides.
2. Remove and set aside.
3. Add onions and more oil if needed, saute in medium heat until it reaches the shiny stage.
4. Add the beef, broth, bay leaf, MSG and salt.
5. Reduce heat to medium low and let it simmer for 2 hours or until the beef is very tender.
6. Add tomato sauce and hot sauce and let it simmer for 15 minutes.
7. Then add potatoes and let simmer for an additional 10 minutes or until the potatoes are soft.
8. At this point you may add the green peas, pitted green olives, and let it cook for 2 minutes.
9. Then add the bell peppers.
10. Serve with rice!

Note: When stirring avoid using a spoon, it will break the meat apart as the meat tenderizes. Use the method below when stirring!

Cooking Tips & WARNING! After adding the tomato sauce stir frequently to avoid scorching.

The best way to stir it is to agitate the pot GENTLY in a CIRCULAR motion while HOLDING the lid firmly. Cook safely and enjoy your Caldereta!

UNDER ANY CIRCUMSTANCES, DO NOT AGITATE THE POT IN UPWARD MOTION! IF YOU DO, SERIOUS BURN INJURY COULD RESULT!