Beef Caldereta

ABUNDANT in livestock source such as cattle, Batangas remains to be the undisputed province in the Philippines when it comes to anything beef. Helmed as the Cattle Trading Capital of the country, the province is also known as home to the best bulalo (beef bone marrow soup), savory tapa (fried thin beef strips), and the bistek (beef steak).

Taking pride on being the best cooks in dishes that have beef as the main element, the Batangueños also love to cook the kalderetang baka (beef stew). The Spanish-influenced kaldereta is usually cooked with tomato sauce, liver spread, onions, and garlic, peas, bell peppers, potatoes, and mushroom. The Batangueños, however, like to put a little twist to it by skipping the use of tomato sauce and replacing it with a generous amount of creamy melted cheese as the sauce instead. Prior to making the sauce, the natives marinate the beef in a soy sauce and vinegar mixture and sautée it with butter or margarine. Goat or chicken or duck meat is also used as a substitute to beef.

Not to be confused with other tomato-based dishes like the mechado and afritada,  the kaldereta is one of the most sought-after Philippine delicacies that is present in any table fares of festivals or social gatherings; not only in Batangas, but in many parts of the country as well. Local restaurants along the roads of Batangas readily serve the kaldereta to foreign and local tourists who would want to experience dishes that are distinctively Batangas made.

Usually partnered with a steaming cup of rice, kaldereta is also preferred as a pulutan or an accompaniment to hard drinks.

Ingredients:

• 2 cups and 2 tbsp unsweetened pineapple juice

• 1 kg. beef ribs

• 2 pieces small onions, sliced

• 2 8g. MAGGI Magic Sarap

• 2 tbsp. cooking oil

• 2 tbsp. minced garlic

• ¼ cup chopped onions

• 1 tbsp. pickle relish

• 1 250ml. tomato sauce

• 1 85g. can liver spread

• ¼ cup grated cheddar cheese

• salt and pepper to taste

• 2 pieces medium potatoes, cubed and fried

• 1 piece medium carrots, cubed and fried

1. Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

2. Using a different pan, heat oil then sauté garlic and onions until limp. Add back  tenderized beef and broth, bring to a boil.

3. Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.

4. Add fried potatoes and carrots and cook for another 5 minutes.

Karne Asada

Having ruled the country for 400 years, Spain is believed to have the strongest culinary influence in the Philippines. Because most of the Spaniards in the country were elitists, Filipinos who belonged in the upper-class have adapted most of the Spanish dishes and served it in social gatherings like parties, town fiestas, and formal meetings.

Being the first Spanish province in the Philippines, La Pampanga, simply known today  as Pampanga, is considerably the most Spanish-influenced province in the country; as evidenced by its natives' knack for great tasting meat dishes.

The Kapampangan's  great inclination towards cooking dishes--especially those made of pork and beef like the tocino, longganisa, sisig--are some of the unique qualities that made Pampanga, the   "Culinary Capital of the Philippines."

Among the  many Spanish-inspired dishes that Kapampangans like to cook is the karne asada, a dish comprising of either thin or thick pieces of meat sirloin steak, rib, or top sirloin.

Marinating the beef is optional but is suggested to add flavor and tenderness to the meat. An ideal marinade includes lime juice or calamansi, garlic, onion, and black pepper. Other fruit juices like papaya will also help in tenderizing the meat.

Originally from Mexico, the karne asada is the equivalent of the contemporary barbecue, for it is usually served in social gatherings and is cooked over charcoal fire too. The meat is also glazed with olive oil,  worcestershire sauce, or rubbed with sea salt or pepper whilst it is being grilled.

After grilling, the meat is then cut across the grain into thin strips and then served as it is, or as a filling in tacos and burritos with fresh guacamole, black beans, salsa, or grilled onions.

Catch us again next week for another recipe that you'll surely love. Don’t miss it!

Ingredients:

3 lbs Beef Ribs
3 cups Red Wine
1 Cups Carrots
1 Cups  Celery
2 Cups Onions
1 Whole Garlic
1 Tbsp Rosemarie
1 Tbsp Thyme
2 ea Bay leaf
2 lbs Heirloom Potatoes
¼ cup Olive oil
2 Tbsp Rosemarie
1 Cup Sweet peppers
1 Cup Red Onion
½ cup Light Soy Sauce
½ cup Brown Sugar
Salt and Pepper to taste

1. Braised with Cabernet Sauvignon, Mirepoix and water to cover the meat in a Roasting pan, roast in 360 degree oven for 1 hour till fork tender. Strain braising liquid, reduce to half and save for the sauce.

2.  Washed and dry, add olive oil, salt, pepper, rosemary leaves and Roast In 350 degree oven, until tender and done. Set aside.

3. Combine the Roasted Potatoes, Sweet peppers and red onions.

4. Add Soy Sauce and Brown Sugar little by little at a time and taste.