Tuesday, September 28, 2010

The first beef.

This is the first beef recipe I'm posting because we don't eat much beef at home (other than corned beef). Choice cuts are quite expensive and the beef we always have are soup bones which are my favorite. Nothing can beat beef soup bones for Pochero (meat stew) but that alone deserves a whole other post. 

So yesterday, ma requested me to cook Beef Kaldereta (beef in tomato stew or sauce) for lunch. She bought beef chuck cuts, some potatoes and pineapple chunks. The chuck section which is located at the neck and shoulder is probably one of the most flavorful and cheap parts of the beef. It's not a tough cut and is ideally slow-cooked under low fire in simmering liquid. 

This is one of my favorite Filipino dishes and is very easy to make. Originally, I would have preferred chevon (goat meat) for this but well, it's still really good.



1 kilo Beef chuck, 1/4 inch-thick, bone-in
2 cups Tomato sauce
1 cup Water
1/2 cup Pineapple chunks, with syrup
1 large Potato, sliced
1 large Carrot, sliced
1/4 cup soy sauce
3 pieces Kalamansi, juiced and pitted
1 tbsp brown Sugar
1 red Bell pepper, cut into squares
1 medium Onion, quartered
3 cloves Garlic, pounded
2 tbsp Cooking oil
Salt and Pepper, to taste


1. Marinate the beef chucks in soy sauce and kalamansi juice for about 5 minutes.

2. In a medium pan or pot with cover, saute garlic, onion and bell pepper in oil and sprinkle some salt to bring out its aroma. 

3. Individually place the beef cuts in the pan and pour in the marinade. Add water, tomato sauce and pineapple chunks with syrup and cover. Leave and let simmer for 15 minutes over low fire.

4. Check and turn the beef over the other side and add the potatoes and carrots. Cover and let simmer for 20 minutes over low fire.

5. Check your beef with a fork. By then, the potatoes should be cooked as well. Add sugar, salt and pepper to taste. 

KAON NA! :) 
♥ Chef Shak

No comments:

Post a Comment

So, what d'ya think?