📝 About This Recipe
Caldereta de Vaca is the undisputed king of Filipino fiestas, a luxurious beef stew celebrated for its complex, velvety sauce thickened with savory liver pâté. This Spanish-influenced masterpiece balances the acidity of tomatoes with the richness of melted cheese and a subtle heat from bird's eye chilies. Slow-braised until the beef collapses at the touch of a fork, it is a soul-warming dish that embodies the heart of Filipino hospitality.
🥗 Ingredients
The Meat and Marinade
- 1 kg Beef Chuck or Brisket (cut into 2-inch cubes)
- 1/4 cup Soy Sauce (Filipino brand preferred)
- 2 tablespoons Calamansi Juice (or lemon juice)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Base
- 6 cloves Garlic (minced)
- 1 large Red Onion (chopped)
- 1 cup Tomato Sauce (plain)
- 4 cups Beef Broth (low sodium)
- 170 grams Liver Spread or Pâté (canned, such as Reno brand)
Vegetables and Finishing
- 2 medium Potatoes (cubed and fried until golden)
- 2 medium Carrots (sliced into thick rounds)
- 1 large Red Bell Pepper (sliced into strips)
- 1 large Green Bell Pepper (sliced into strips)
- 1/2 cup Green Olives (pitted)
- 2-4 pieces Siling Labuyo (bird's eye chilies, minced)
- 1/2 cup Queso de Bola or Cheddar (grated)
- 3 tablespoons Cooking Oil (for searing)
👨🍳 Instructions
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1
In a large bowl, marinate the beef cubes in soy sauce, calamansi juice, and black pepper for at least 30 minutes to infuse flavor and tenderize the fibers.
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2
Heat 1 tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Fry the potato and carrot cubes until the edges are golden brown. Remove and set aside.
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3
In the same pot, sear the beef in batches until deeply browned on all sides. Do not crowd the pan. Remove the beef and set aside.
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4
Lower the heat to medium. Sauté the onions until translucent, then add the garlic and cook for another minute until fragrant.
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5
Return the seared beef to the pot. Pour in the tomato sauce and beef broth. Bring to a boil.
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6
Lower the heat to a gentle simmer. Cover the pot tightly and cook for 1.5 to 2 hours, or until the beef is very tender. Check occasionally and add a splash of water if the liquid reduces too much.
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7
Once the beef is tender, stir in the liver spread. This is the secret to the dish's signature creamy texture and earthy depth.
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8
Add the fried potatoes, carrots, and the minced bird's eye chilies. Simmer for 10 minutes until the vegetables are fully cooked.
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9
Fold in the bell peppers and green olives. Cook for another 3-5 minutes until the peppers are soft but still vibrant.
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10
Stir in half of the grated cheese, allowing it to melt completely into the sauce, creating a glossy finish.
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11
Perform a final taste test. Adjust seasoning with salt or more chilies if desired.
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12
Transfer to a serving platter and garnish with the remaining grated cheese while the stew is still piping hot.
💡 Chef's Tips
For the most authentic flavor, use a Filipino brand of liver spread like Reno; it has a specific spice profile that is hard to replicate. Always sear your meat in batches to ensure a deep crust, which adds essential umami to the braising liquid. Frying the potatoes and carrots before simmering prevents them from becoming mushy and falling apart in the stew. If you prefer a thicker sauce, let the stew simmer uncovered for the last 15 minutes of cooking. Using 'Queso de Bola' (Edam cheese) provides a traditional salty-nutty finish that elevates the dish for special occasions.
🍽️ Serving Suggestions
Serve over a generous mound of steaming hot Jasmine rice to soak up the rich sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, acidic contrast to the heavy stew. A cold glass of San Miguel beer or a light-bodied red wine like Pinot Noir complements the richness perfectly. Serve with warm Pandesal or crusty bread for dipping into the leftover gravy. For a complete fiesta spread, serve alongside Pancit Bihon and Lechon Kawali.