The soft chew of the beef once it is perfectly cooked is the most satisfying. It takes a bit of time, but the exquisite dish that arrives on the table after that long cooking time is definitely worth the extended effort.
With the addition of gata, the savory flavors of beef is given a creamy twist which will surely entice your taste buds. It has a slight tang from the marinade which includes calamansi juice, but this addition only makes the flavors even more special.
Kalderetang Baka with Gata
Ingredients
For the Marinade:
- 1 1/2 kg. beef chuck
- 3 Tbsps. calamansi juice
- 4 Tbsps. soy sauce
- 4 pcs. laurel leaf
- Black pepper
For the Kaldereta:
- Oil, for sautéing
- 1 cup onion, minced
- 8 cloves garlic, minced
- 3 pcs. laurel leaf
- 1 tsp. whole black pepper
- 1 can liver spread
- Marinade mixture
- 1 1/2 cup canned tomato
- Water, to adjust
- 3 Tbsps. sugar
To Fry:
- Oil, for frying
- 2 pcs. carrot, diced
- 3 pcs. potato, diced
To Add By the End:
- 8 pcs. red chili
- 2 cups coconut cream
- 3 Tbsps. soy sauce
- Black pepper
- 1/2 cup red bell pepper, julienned
Instructions
- In a bowl, marinate the beef with calamansi juice, soy sauce, laurel leaves, and black pepper.
- In a pot, heat the oil. Sauté the garlic and onion. When the onions become translucent, add the laurel leaves and whole black pepper.
- Once all the flavors have become fully incorporated with each other, add the beef, its marinade, and liver spread. Mix well.
- Add the tomatoes and water. Make sure to add enough water to cover the beef, then add sugar. Mix well. Cover and leave it to cook for 1 hour.
- In a pot with heated oil, add the carrots and cook it. Once it has softened and gained a bit of crust, add it to the Kaldereta. Mix well.
- Place the potatoes in the heated oil next. When it has softened and become slightly crisp, remove it from the oil and place it on a plate lined with a paper towel to drain the excess oil. Set aside.
- Check on the Kaldereta. When the sauce has been reduced, add the chilies, coconut milk, soy sauce, and black pepper. Leave the pot uncovered so it reduces faster.
- Once the sauce has been reduced, add the fried potatoes and red bell peppers. Mix well.
Saucy meals are always a delight to cook because all the flavors can seep into the freshly cooked grains of rice, enhancing the experience with every bite. Whether you serve this Kalderetang Baka with Gata in a separate bowl or serve it over piping hot rice, the heavenly scent that suffuses your house from cooking this dish will linger and entice you to grab another serving.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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