Beef Caldereta | Melissa Hemsley
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Caldereta

Meat

Caldereta

90

Mins

6

Serves

Another Filipino smash hit of my childhood as made by my Mum. This is made with beef but is just as good with chicken thighs and would only need half the cooking time.  Food from the Philippines has a Spanish influence (the tomatoes, the bay leaves) but I’ve added tamari for the salt and swapped potatoes for celeriac which goes perfectly. I love this as a one pot but you could also make it go further by serving with a side like quinoa or lots of greens like buttered cabbage.  I like to make this on a Sunday and then warm up the leftovers on a busy weeknight when it tastes even better.

Method

  1.  Fry the onion in ghee/coconut oil in a large deep sided pan for 5 minutes on a medium heat, stir from time to time
  2. Add the garlic to the pan for another minute
  3. Add the beef and fry on high for 5 minutes until lightly browned, stirring halfway through
  4. Add bay leaves, chili flakes, chopped tomatoes, broth/stock and a pinch of sea salt and pepper, bring up to the boil, then turn to a medium simmer with the lid on for 1 hour until the beef is almost tender
  5. After an hour, add celeriac, carrots and peppers and cook for 25  – 30 minutes until the beef and root veg are very tender (use a sharp knife to test)
  6. Stir through 1 and a 1/2- 2 tablespoons of tamari (to taste) and the peas for a final minute

Ingredients

  • 1kg stewing beef
  • 2 tbs ghee or coconut oil
  • 1 very large onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 800ml quality broth/stock or water
  • 1 x 400g tin of chopped tomatoes (or 2 tbs tomato puree + 400ml extra liquid)
  • Chilli flakes, to taste
  • 3 bay leaves, dried or fresh
  • 1 small celeriac, about 600g, peeled and roughly chopped
  • 400g carrots (about 3 large carrots) roughly chopped
  • 2 red peppers, halved and sliced
  • 2  tablespoons of tamari, to taste
  • 3 large handfuls of frozen peas
  • Sea salt and pepper to taste (tamari is salty so check first)

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