Ingredients with Measurements:
- 1 kg beef, cut into cubes
- 1 cup liver spread
- 1 cup tomato sauce
- 1 cup beef broth
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1/4 cup cooking oil
- 2 tbsp minced garlic
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the cooking oil in a large pot or Dutch oven over medium heat.
2. Sauté the garlic and onion until fragrant and translucent.
3. Add the beef cubes and cook until browned on all sides.
4. Pour in the beef broth, tomato sauce, vinegar, and soy sauce.
5. Add the bay leaves and bring to a boil.
6. Lower the heat and let it simmer for 1 hour or until the beef is tender.
7. Add the liver spread and stir until well combined.
8. Add the potatoes and carrots and let it simmer for another 10-15 minutes or until the vegetables are cooked.
9. Add the red and green bell peppers and let it simmer for another 5 minutes.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Chicken liver pâté can be used instead of liver spread.
Variations:
- Add hot chili peppers for a spicy kick.
- Use coconut milk instead of beef broth for a creamier texture.
Tips and tricks:
- Browning the beef cubes before simmering adds flavor to the dish.
- Use a wooden spoon to prevent the liver spread from sticking to the pot.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or platter.
Garnishes:
Sprinkle with chopped parsley or scallions.
Pairings:
Serve with steamed rice.
Suggested side dishes:
- Garlic fried rice
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water.
- If the beef is tough, simmer for a longer time until tender.
Food safety advice:
- Make sure the beef is cooked thoroughly before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Landang Kaldereta is a Filipino dish that originated from the Ilocos region in the northern part of the Philippines. It is a variation of the traditional Kaldereta, which is a Spanish-influenced stew made with goat meat.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and garnish with chopped parsley or scallions.
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Region: Philippine