Kaldereta

Method

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1. Season the beef with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the beef in 2 batches, 6 minutes per batch, until deeply coloured. Lift out onto a plate.

   Mark done

2. In the same pot, cook the onion for 5 minutes, then add the garlic and cook for 1 minute.

   Mark done Start 5 min timer

3. Add the tomatoes and tomato paste and cook for 5 minutes, stirring, until the mixture darkens and thickens.

   Mark done Start 5 min timer

4. Return the beef and its juices to the pot. Add the stock, fish sauce, bay leaves, sugar and chillies. Bring to the boil, cover and simmer over low heat for 90 minutes, until the beef is nearly tender.

   Mark done Start 90 min timer

5. Stir in the liver spread until it dissolves. Add the potatoes and carrots, cover and simmer for 25 minutes.

   Mark done Start 25 min timer

6. Add the peppers and olives and simmer, uncovered, for 10 minutes, until the vegetables are tender and the sauce is thick and glossy. Taste and adjust the salt and sugar.

   Mark done Start 10 min timer

7. Serve hot with rice, with grated cheese on top if you like.

   Mark done

Chef’s Tips

• Brown the beef in batches. Crowding the pot makes it steam and turn grey rather than brown.
• Add the liver spread after the beef is nearly tender. It thickens the sauce and can catch on the bottom of the pot if it goes in too early.
• Cut the vegetables large. They cook for a long time, and small pieces fall apart.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed white rice
• Garlic fried rice
• Fresh bread rolls

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. It is even better the next day. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.