Batangas Kaldereta

Method12 steps

1. 1

   Step 1: Coat all 3 lb beef chuck cubes with all ¼ cup soy sauce in a bowl. Cover and marinate in the refrigerator for 30 minutes. Keep this same beef-and-soy mixture for the cooking stage.

   Marinate beef in the refrigerator · 30 minUses 3 lb beef chuck, cut into 1½-inch cubes · ¼ cup soy sauce, for marinating

2. 2

   Step 2: Melt all 3 tbsp margarine in a pan over medium heat. Add all 1 tsp annatto powder and stir it through the melted margarine.

   Uses 3 tbsp margarine · 1 tsp annatto powder

3. 3

   Step 3: Add all 8 chopped garlic cloves to the annatto-margarine base and sauté until they start to brown. Add all 3 chopped red onions and continue to sauté until soft, stirring so the garlic does not burn.

   Uses Melted annatto-margarine base · 8 garlic cloves, chopped · 3 red onions, chopped

   
4. 4

   Step 4: Add the entire refrigerated beef-and-soy mixture to the pan, including any marinade left in its bowl. Sauté for about 3 minutes, stirring and turning the cubes until the outside is light brown. The beef will finish cooking and tenderize during the later simmer.

   Brown marinated beef · 3 minUses Sautéed garlic and onions in annatto margarine · All marinated beef and its soy sauce

5. 5

   Step 5: Add all 3 tbsp Worcestershire sauce and 3 tbsp sweet pickle relish to the browned beef. Continue cooking in the same pan for 2 minutes, stirring to coat the meat.

   Cook beef with relish and sauce · 2 minUses Partially cooked browned beef and aromatic base · 3 tbsp Worcestershire sauce · 3 tbsp sweet pickle relish

6. 6

   Step 6: Pour all 4 cups water into the same pan and bring the beef mixture to a boil.

   Uses Beef and aromatics with Worcestershire sauce and relish · 4 cups water

7. 7

   Step 7: Stir in all 1 tbsp beef powder, then cover the pan and reduce the heat to a gentle simmer. Cook for about 1½–2 hours, stirring occasionally along the bottom, until the beef is fully cooked and fork-tender. Check tenderness rather than stopping while the cubes are still tough; continue gently if needed, keeping the pan covered so the sauce does not dry out.

   Tenderize beef on the stovetop · 120 minUses Boiling beef braise with four cups water · 1 tbsp beef powder

8. 8

   Step 8: Add all 3 oz ready-made liver spread, ¼ cup shredded cheddar and 3 chopped Thai chili peppers. Add the separate 2 tbsp peanut butter only if you want that optional addition. Stir gently until the cheese and spreads blend into a smooth sauce. This is the one cheese allowance for the batch.

   Uses Fork-tender beef in its simmered sauce · 3 oz ready-made liver spread · ¼ cup cheddar cheese, shredded · 3 Thai chili peppers, chopped · 2 tbsp peanut butter, optional

9. 9

   Step 9: Continue cooking the same beef and enriched sauce over low heat at a gentle simmer for 5 minutes. Stir occasionally so the sauce and meat do not stick to the bottom.

   Simmer enriched kaldereta · 5 minUses Tender beef with smooth liver-spread, cheese and chili sauce

10. 10

    Step 10: For a thicker sauce, stir in the listed 2 tbsp breadcrumbs and let them absorb liquid until the sauce thickens to your liking. If you prefer the thinner sauce, omit this optional breadcrumb allowance.

    Uses Kaldereta after its five-minute enriched-sauce simmer · 2 tbsp breadcrumbs, optional, to thicken

11. 11

    Step 11: Taste the finished sauce and season with salt and ground black pepper to taste. Mix gently; the source gives no fixed dose for either seasoning.

    Uses Finished kaldereta, with or without optional breadcrumbs · Salt, to taste · Ground black pepper, to taste

12. 12

    Step 12: Share the completed beef stew among 4 people and serve with separately prepared warm white rice if desired. Add a little fresh parsley or cilantro as an optional garnish. Serve promptly; refrigerate leftovers promptly and reheat thoroughly to 165°F (74°C) before eating.

    Uses Seasoned finished Batangas beef kaldereta · Warm cooked white rice, to serve · Fresh parsley or cilantro, optional garnish