How to Cook Beef Kaldereta with Tender Beef (Rich Sauce), by Cooking with Connie on YouTube. 13 min 22 s.
- Video length
- 13 min 22 s
- Time to do it
- 2 hours 30 minutes
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Put the beef in a bowl and pour over ½ cup soy sauce. Mix so every piece is coated, then leave it for about 30 minutes.
Heat your large pot over medium heat and sauté the chopped onion and minced garlic until fragrant and soft.
Add the marinated beef and cook it until lightly browned on the outside. Work in batches if the pot gets crowded.
Season with salt and pepper, then pour in the whole can of tomato sauce and stir to coat the beef.
Pour in half a box of beef broth and add the bay leaves. Bring it to a boil, then lower the heat, cover and simmer for 1 to 1½ hours until the beef is tender.
Stir in the liver spread and chili flakes until the sauce is smooth and evenly combined.
Add the potato and carrot chunks and cook for 10 to 15 minutes, until tender but not mushy.
Stir in the green olives and both bell peppers and cook another 5 to 7 minutes.
Taste the sauce and add salt and pepper if needed. Serve hot with steamed rice.
Tips and common mistakes
Keep the heat low once the pot is covered so the sauce does not scorch on the bottom.
Add the rest of the beef broth a little at a time if the sauce gets too thick during the long simmer.
Add the potatoes and carrots late so they hold their shape instead of breaking down into the sauce.
Cut the beef into even cubes so all the pieces tenderise at the same time.
Questions
Can I use a slow cooker instead of a pot?
Yes. Brown the beef and sauté the aromatics in a pan first, then move everything except the vegetables and liver spread to the slow cooker. Cook on low for 6 to 8 hours, then add the vegetables and liver spread near the end.
What can I use instead of liver spread?
You can leave it out or use a few tablespoons of smooth pâté or mashed cooked liver. The sauce will be a little less rich but still taste good.
How do I stop the beef from turning tough?
Simmer gently with the lid on and do not rush it. Tough cuts like brisket and ribs need the full 1 to 1½ hours to break down.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
