Beef Caldereta with Cheese Recipe | Panlasang Pinoy Meaty Recipes (2024)

FAQs

What is a substitute for liver spread in caldereta? ›

Kaldereta with Peanut Butter – there are regions in the Philippines that makes use of peanut butter instead of liver spread. I think that it is also good. In fact, I made a version of it using goat meat. Check out this Kalderetang Kambing with Peanut Butter Recipe.

The best beef parts for caldereta include chuck, sirloin, and short ribs. They're tough, lean cuts with a bit of fat and lots of connective tissues. These work well for stewing because the proteins in their tissues turn into gelatin that makes the beef tender.

A thickener isn't usually added. The sauce thickens as you simmer the stew. If the sauce is too thin, let it simmer without the lid. If the meat and vegetables are already tender, thicken the sauce with a cornstarch slurry.

Caldereta's name was derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.

Ingredients for liver spread

The ingredients used include pork liver, beef trimmings, lard, sodium caseinate (casein), boiling water and seasonings. A ready prepared seasoning mix which usually includes salt, nitrite, spices, onion powder and soy isolate can be bought from spice dealers.

Each dish uses a different choice of meat: Afritada features chicken, Menudo uses pork with chopped hotdogs, and both Kaldereta and Mechado use beef or goat meat. However, Mechado is recognized by its thicker sauce, while Kaldereta incorporates liver spread into the recipe.

There are 8 main primal cuts of beef: chuck, rib, loin (consisting of the short loin and the sirloin), round, flank, plate, brisket, and shank. Divided by groups of muscles, the meat from each primal has its own unique flavor, texture, and level of fat and marbling due to how hard the muscles were worked.

Liver spread adds a distinct flavor and thickens the sauce. Making it from scratch is an option, but it requires more work. You may substitute with liver pâté, liverwurst, or potted meat. Some use peanut butter or cheese in place of liver spread.

For a cheese dip or sauce, the addition of cornstarch serves a similar function: Starch molecules absorb water and expand, not only thickening the liquid phase of the sauce, but also physically preventing the proteins from binding into long, tangled strands and the fats from separating out and pooling.

Caldereta is a Filipino meat stew influenced by Spanish flavours. Its name comes from the Spanish word caldera, meaning cauldron. It is a classic Filipino stew of beef simmered in tomato sauce with lots of potatoes, carrots, capsic*ms and olives.

What is the difference between Kaldereta and mechado? ›

Mechado meanwhile has either pork or beef in tomato sauce, plus vinegar, soy sauce, carrots and potatoes. It comes from the Spanish word 'mechar,' which means to put oil. And finally, caldereta: It has beef in tomato sauce and liver spread with carrots, potatoes, and bell pepper.

The dish is influenced by three centuries of Spanish colonization, and the word kaldereta is derived from the Spanish caldereta, meaning cooking pot or cauldron. Besides meat that is used in the dish, other ingredients include mashed liver, tomato sauce, and seasonings such as onions, salt, pepper, and garlic.

The name mechado is derived from the Spanish term mecha, meaning "wick", due to the way the larded beef resembles a candle. The term was adopted in the Filipino language as mitsa, though the spelling mitsado for the dish is unorthodox and rarely seen.

Blend cooked lentils, onions, and walnuts in a food processor until it reaches the desired consistency for pâté. Season to taste with salt and pepper. Chill before serving.

There are several ways to make liver more enjoyable if you don't like the taste. You can try marinating the liver in a mixture of acidic ingredients like lemon juice or vinegar to help reduce the strong flavor. Another option is to soak the liver in milk for a few hours before cooking to help mellow out the taste.

Liver spread is usually eaten as a filling for sandwich bread and an accompaniment to crackers but it is also used as an ingredient in dishes like lechon sauce and the Tagalog version of paksiw na lechon. It is also used in some households as an ingredient to some dishes e.g. caldereta and Filipino spaghetti.

Liver pâté is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés.