Preparing Your Artisanal Beef Caldereta with Malagos Cheese
A simple dish like Beef caldereta could remind you of many things. In most days, it’s a staple to a warm sunday lunch. In some days, it’s what you would crave for when you want to order in a “karinderya” during office breaks, or what is never absent during family get-togethers. And in random occasions, it reminds you of the other tomato-based dishes like Menudo or Afritada and probably get curious on what’s the difference between the three.
Regardless of its nostalgic characteristics, it will always be part of the Filipino’s palates. Beef Caldereta is a tomato based chili-infused soup dish that is usually composed of spices and meat. Locally, it’s always been an essential part of the menu in every restaurant or resort in Davao. Variations of this dish would include adding cheese, green peas, carrots and other vegetables. Malagos Garden Resort food menu’s take on this dish includes a Beef Caldereta which uses artisanal products like the Malagos Cheese and US soybeans that are accredited by the US Dry Bean Council. And although the resort has been closed due to the current situation, take comfort in the fact that this dish will soon be available in our online supermarket – Malagos Homegrown Produce.
The beef is usually used as the dish’s protein however chicken and pork have been used as alternatives. On special occasions, Filipino households would serve this with muttons or goat meat. The confluence of spices, and tomato soup greatly complements the meat.
The word “Caldereta” is derived from the Spanish word “Caldera” which means “Cauldron”. The dish is of Spanish origin and almost has the same elements as that of Spain’s Caldereta. Filipinos have adapted and locally contextualized it as a dish they can call their own.
Here are some tips on how to make this homegrown favorite more artisanal.
Instead of buying supermarket-cuts of “beef stew” meat, buy a whole roast and choose to cut it yourself.
If you’re using newly-bought roast from the supermarket, chill or freeze the meat until it’s partially firm. If you’re using meat that you froze overnight, defreeze until meat is partially firm. Don’t forget to slice your meat in equal sizes so you can cook them easier.
Before stewing all the ingredients, pan-fry your herbs, potatoes, and veggies to prevent them from getting mushy. This step also help in maximizing your ingredients’ flavors.
- 1/4 cup canola oil
- 2 large potatoes, peeled and cut into 2-inch cubes
- 2 large carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 pounds bottom round roast, cut into 2-inch cubes
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 2 cups water
- 10 Thai chili peppers, minced
- 1/2 cup green olives, pitted
- 1/2 cup liver spread
- 1 small green bell pepper, seeded, cored and cut into cubes
- 1 small red bell pepper, seeded, cored and cut into cubes
- Salt and pepper to taste
- Malagos Fresh Goat Cheese
- In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from the pot and drain on paper towels.
- Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add beef and cook, stirring occasionally, until lightly browned.
- Add tomato sauce, tomato paste, water, and chili peppers. Bring to a boil, skimming scum that may float on top.
- Season with salt and pepper to taste.
- Lower heat, cover, and cook for about 1 to 1 1/2 hours or until beef is tender.
- Add potatoes, carrots, and continue to cook until tender.
- Add liver spread and Malagos Fresh Goat Cheese, stirring to combine until well-distributed. Continue to cook until the cheese is melted and sauce is thickened.
- Add bell peppers and olives cook for another 1 to 2 minutes until tender yet crisp. Top with small cuts of Malagos Fresh Goat Cheese and serve hot.