Ingredients with Measurements:
- 1 lb. beef, cut into cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 can (14 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup beef broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper to taste
- 1 lb. meeshay noodles
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
2. Add the beef cubes and brown on all sides.
3. Add the diced tomatoes, tomato sauce, beef broth, red and green bell peppers, paprika, chili powder, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour or until the beef is tender.
5. While the beef is simmering, cook the meeshay noodles according to package instructions. Drain and set aside.
6. Once the beef is tender, add the cooked meeshay noodles to the pot and stir to combine.
7. Serve hot, topped with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 44g
Protein: 32g
Sodium: 850mg
Sugar: 10g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Meeshay noodles can be substituted with spaghetti or linguine.
Variations:
- Add potatoes or carrots to the beef kaldereta for added texture and flavor.
- Use different types of bell peppers or add jalapeños for a spicier kick.
Tips and tricks:
- Brown the beef cubes in batches to ensure even browning.
- If the kaldereta is too thick, add more beef broth or water to thin it out.
- Leftover kaldereta can be used as a filling for empanadas or as a topping for pizza.
Storage instructions:
Store leftover kaldereta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kaldereta in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve kaldereta in a large bowl or on individual plates, topped with grated Parmesan cheese and fresh herbs like parsley or cilantro.
Garnishes:
Fresh herbs like parsley or cilantro, sliced green onions, or chopped tomatoes.
Pairings:
Serve kaldereta with a side of steamed rice and a fresh salad.
Suggested side dishes:
Steamed rice, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the kaldereta is too salty, add more water or beef broth to dilute the saltiness.
- If the beef is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kaldereta is a popular Filipino dish that was influenced by Spanish cuisine. It is traditionally made with goat meat, but beef is a common substitute.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve kaldereta as a main dish for lunch or dinner.
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Region: Philippine