Comments on: Beef Kaldereta Recipe

By: Vanjo Merano

Vanjo Merano — Sat, 01 May 2021 19:17:03 +0000

In reply to Melanie.

Melanie, you are welcome. Thanks for trying the recipe.

By: Melanie

Melanie — Sat, 01 May 2021 16:49:36 +0000

I’m away at college and missing the yummy cooking, so I tried this recipe! Tastes like my mama thank you!!!!

By: Felesse

Felesse — Sat, 17 Apr 2021 06:48:08 +0000

I cooked this for the 3rd time, followed all the ingredients, instructions and it was superb as always! I never put liverspread because I can’t find it here in our city even on Asian stores nearby. Aside from using beef cubes, I also used beef short ribs and after simmering it for 1.5hrs it will fall of the bone! Thank you for this recipe!

By: Aaron

Aaron — Tue, 02 Feb 2021 15:32:42 +0000

In reply to krq.

if you are using goat you should try to get a shoulder cut. You can also use shank but shoulder is usually preferred. Just remember to cut the shoulder into bite sized pieces and remove any elastin (aka silverskin). The age is not that important, the meat will be tender from cooking at lower temp for longer.

By: malou

malou — Mon, 10 Sep 2018 09:59:40 +0000

can I use beef brisket for beef caldereta?

By: Rey U.

Rey U. — Sun, 09 Sep 2018 04:35:42 +0000

Dapat pala i pressure cooker muna yung beef bago ihalo liver spread and tomato sauce.

By: Lexy

Lexy — Sun, 25 Feb 2018 21:49:23 +0000

Thanks for the recipe! This bring back memories, my grandma used to cook this everytime there’s a special occasion like “fiesta”. Not adding the green olives. I had my mom send me the filipino brand liver paste (RENO) from PHI cause it’s so hard to find that in asian stores here in the US plus it taste better too in my opinion. Thanks again for all your recipes!

By: Vanjo Merano

Vanjo Merano — Tue, 23 Aug 2016 01:07:05 +0000

In reply to nedy.

Nedy -- I appreciate the feedback. You are welcome.

By: nedy

nedy — Mon, 22 Aug 2016 11:58:55 +0000

Hi Vanjo,
Just to say thank you for this recipe beef caldereta its so delish yummy!
God bless you always ?

By: Vanjo Merano

Vanjo Merano — Fri, 19 Aug 2016 15:32:22 +0000

In reply to aya.

Hi Aya, the rule of thumb when cooking Filipino stews is to set the heat to high when sauteing the armatics (these are the onion and garlic). Continue to cook in high heat while bronwing the meat. This includes steps 3 to 6 above. Once the broth and/or tomato sauce is added and it starts to boil, this is the right time to adjust the heat to low or even to a simmer. Doing this will slow cook the meat overtime making it tender. More flavor are also extracted from the meat during this process.