Caldereta

Method15 steps

1. 1

   Step 1: Combine the 3 lb beef neck bones and 2 lb cubed chuck with the 5 tbsp soy sauce. Mix well, cover and marinate in the refrigerator for 10 minutes.

   Marinate beef · 10 minUses 3 lb beef neck bones · 2 lb beef chuck, cubed · 5 tbsp soy sauce

2. 2

   Step 2: While the beef marinates, heat the 2 cups cooking oil in a wok. Fry the prepared potatoes (3) and carrots (3) until they begin to brown. Lift them out and reserve them together; reserve the frying oil separately.

   Uses 2 cups cooking oil, with 3 tbsp reused for sautéing · 3 potatoes, peeled and cut into bite-sized cubes · 3 carrots, peeled and sliced diagonally

3. 3

   Step 3: Measure 3 tbsp of the reserved frying oil into a clean wok and heat it. Add both chopped onions (2) and sauté for 1 minute.

   Sauté onions · 1 minUses 3 tbsp of the oil used to fry potatoes and carrots · 2 onions, chopped

4. 4

   Step 4: Add the 5 chopped garlic cloves and sauté until fragrant and beginning to turn light brown.

   Uses Sautéed onions in reused oil · 5 cloves garlic, chopped

5. 5

   Step 5: Add the marinated beef to the aromatics and sauté for about 3–5 minutes, until the outside begins to turn light brown.

   Brown marinated beef · 5 minUses Soy-marinated beef neck bones and chuck · Sautéed onion and garlic

6. 6

   Step 6: Pour in the 8 oz tomato sauce and the 4 cups water. Stir, cover and bring the mixture to a boil.

   Uses Lightly browned beef and aromatics · 8 oz regular or unsalted tomato sauce · 4 cups water

7. 7

   Step 7: Reduce the heat to a gentle simmer and cook the covered beef for 40 minutes.

   First beef simmer · 40 minUses Beef in tomato braising liquid

8. 8

   Step 8: Stir in the 2 tbsp tomato paste. Simmer for another 20–35 minutes, until the chuck and the meat on the neck bones are completely tender. Stir occasionally and add extra water only as needed if the sauce becomes too thick; continue gently until tender.

   Finish tenderizing beef · 35 minUses Partly tender simmered beef · 2 tbsp tomato paste · Additional water, if needed while braising

9. 9

   Step 9: Stir in the 2 tsp beef powder, ¼ cup liver spread and 3 tbsp unsweetened peanut butter until evenly dispersed in the sauce.

   Uses Tender beef and tomato sauce · 2 tsp beef powder · ¼ cup liver spread · 3 tbsp smooth unsweetened peanut butter

10. 10

    Step 10: Add the 5 oz pitted green olives and both the red and green bell peppers (2). Gently simmer for 3 minutes.

    Cook olives and peppers · 3 minUses Beef with liver-and-peanut sauce · 5 oz green olives, pitted · 2 red bell peppers, seeded and cut into strips or chunks · 2 green bell peppers, seeded and cut into strips or chunks

11. 11

    Step 11: Stir in the 8 g Maggi Magic Sarap and ground black pepper to taste.

    Uses Beef with olives and peppers · 8 g Maggi Magic Sarap · Ground black pepper, to taste

12. 12

    Step 12: Fold the reserved fried potatoes and carrots into the stew. Check they are tender through; gently simmer longer if any piece still has a firm raw center.

    Uses Seasoned beef stew · Reserved fried potatoes and carrots

13. 13

    Step 13: Add the 2 oz shredded cheddar and gently simmer for 2–3 minutes, stirring until the cheese is incorporated and everything is hot.

    Finish with cheddar · 3 minUses Beef stew with tender potatoes and carrots · 2 oz cheddar cheese, shredded

14. 14

    Step 14: Transfer the finished caldereta to a serving bowl and serve warm with cooked rice if desired.

    Uses Finished caldereta · Cooked rice, to serve (optional)

15. 15

    Step 15: Share between 5 people, checking pieces of meat for bone fragments when serving. Refrigerate leftovers promptly at 40°F (4°C) or below and use within 4 days, or freeze. Reheat leftovers to 165°F (74°C).

    Uses Plated caldereta and chosen rice accompaniment