Day 16- Beef caldereta

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TODAY'S RECIPE: Caldereta
Blog Commentary: Another beef course. This one resembles Picadillo, especially the sauce. The main difference is the meat used. You can use different types of meat with this. As the recipe on the site says, goat meat or chicken can be use (instead of beef). If you're "beef"ed out, try using chicken. I've never tried goat with calderetta.
Reference: http://www.whats4eats.com/soups/caldereta-recipe
ORIGINAL RECIPE:	JO'S RECIPE:
Ingredients	Ingredients
Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste Liver pâté (optional) -- 1/4 cup	Beef round or chuck, cubed -- 2 pounds White vinegar -- 1/4 cup Soy sauce -- 1/4 cup Oil -- 2-3 tablespoons Onion, chopped -- 1 Bell pepper, chopped -- 1 Garlic, minced -- 1/4 cup Tomato sauce -- 2 cups Stock or water -- 2 cups Potatoes, peeled and cubed -- 2 cups Peas -- 1 cup Salt and pepper -- to taste
Procedures:	Procedures:
1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. 2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. 3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat. 4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. 5. Sir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary. 6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.	1. Mix the beef, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade. 2. Heat the oil over medium-high flame in a large pot. Brown the beef in batches, removing it to a plate or bowl. 3. When the beef is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat. 4. Return the beef to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes. 5. Stir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the beef is tender and the potatoes are cooked through. Add a little more water if necessary. 6. Remove the pot from the heat and stir in the liver pâté if using. Adjust seasonings to taste and serve hot over rice.
VIDEO:
Video Commentary: Hey! I got footage now! Will post when I can! Next: Buko salad