1 kilo beef cut into chunks. See extra instruction below if using kambing (goat meat)
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
- In a casserole, saute garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
- Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.
- Add cheese and olives (optional) and continue to simmer until the sauce thickens.
- Serve with plain rice
Additional Tips:
- Instead of beef, goat meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
- For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.
Personal Update: Other ways to get rid of the strong goat smell
- Boil it with ginger (luya)
- Use lemon or lime juice instead of vinegar
- In addition to marinate tips above, goat meat is deep fried but not too much.
