Beef Caldereta Recipe
Traditionally, a lot of people prepare caldereta using goat meat, and offering it up for special occasions. But this recipe makes use of beef cuts, for easy enjoyment every day.
Ingredients
- 2 tablespoons Golden Fiesta Canola Oil
- 1½ tablespoons Garlic, minced
- 1 piece Onion, chopped
- 2 pieces Chorizo Bilbao, sliced
- ½ cup Green olives
- 500 grams Beef chuck, cut into 2-inch cubes
- 2 tablespoons Liver spread
- 1 cup UFC Tomato Sauce Filipino Style
- 4 cups Water
- 1 cup Peeled potatoes, peeled and cubed
- 1 piece Carrot, peeled and cubed
- ¼ cup UFC Green peas
- ¼ cup Grated cheese
- 1½ tablespoons or 1 sachet Liquid Seasoning
- 1 piece Red bell pepper, seeded and chopped
Directions
- Heat Golden Fiesta Canola Oil, and sauté garlic, onions and chorizo until onions are translucent.
- Add green olives, beef and liver spread.
- Add UFC Tomato Sauce Filipino Style and water. Cover and simmer over low heat for 1 hour or until meat is tender (or pressure cook for 35 minutes)
- Stir in potatoes, carrots, green peas, cheese, Liquid Seasoning, bell pepper and simmer covered for about 15 minutes, until potatoes are cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 160 | 50% |
| Total Fat 17.86g | 22% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 394mg | 16% |
| Potassium 521mg | 15% |
| Total Carbs 8.42g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.58g | 1% |
| Protein 30.59g | 49% |
