Serving
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Beef with Liver Sauce
Philippines
  -   Caldereta
Serves
Effort:
Sched:
DoAhead:  
4  
***
4 hr  
Yes
A rather unusual list of ingeredients, but they work well together to make a satisfying stew that goes well with steamed Jasmine rice.



1
1/4
2
5
----
4
10
8
3
3
3
2
6
1/4
----
3
1/3
1
2
1
1/2
----
#
c
cl

---
oz
oz
oz
oz
oz

oz
oz
c
---
T
c
c

t
t
---
Beef, lean
Vinegar (1)
Garlic
Peppercorns
--------
Onion
Potatoes, waxy
Tomatoes
Bell Pepper green
Bell Pepper red
Thai Chilis (2)
Liverwurst
Green Peas, frozen  
Green Olives (3)
--------
Oil
Tomato Sauce
Water
Bay Leaves
Salt
Palm Sugar (4)
---- Garnish
Eggs, hard boiled
Prep   -   (2 hours)
  1. Trim BEEF of any excess fat and cut into 1 inch cubes. Crush GARLIC and chop very fine, crush PEPPERCORNS and mix all with Vinegar. Let marinate, turning over a couple times, for 1 to 2 hours.
  2. Cut ONION in half lengthwise and slice crosswise into medium slices.
  3. Peel POTATOES and cut into generous bite size pieces.
  4. Skin TOMATOES and chop coarse, cut BELL PEPPERS into strips about 1 inch by 1/4 inch, split CHILIS in half lengthwise and mix all.
  5. Break up the LIVERWURST and mix with thawed PEAS. Cut OLIVES crosswise in half if small, crosswise into thirds if large and mix in.
  6. Hard boil EGGS for garnish, chill well and shell. Cut them into slices (a wire egg slicer works best).
Run   -   (1-3/4 hour)
  1. Drain Beef well, discarding excess marinade.
  2. Heat Oil in a coverable sauté pan. Stir in Beef and fry stirring until lightly browned. Remove from the oil and set aside.
  3. In the same oil, fry the Onions until translucent.
  4. Return Beef to the pan. Stir in Water, Bay Leaves, Tomato Sauce, Salt and Palm Sugar (if used) and simmer covered for 20 minutes.
  5. Stir in Potatoes and continue simmering until beef and potatoes are tender, about another 40 minutes.
  6. Check liquid. Stir in the Tomato mix and continue simmering for 10 minutes more.
  7. Check liquid, it shouldn't be too dry. Stir in Liverwurst mix and continue simmering for another 5 minutes.
  8. Check seasoning and serve hot, garnished with Egg Slices and accompanied by steamed Jasmine rice.
NOTES:
  1. Vinegar:   I use an all natural Sukang Iloco sugar cane vinegar, but cider vinegar can also be used.
  2. Thai Chilis:   Fresh red or green. Other hot chilis may be used.
  3. Olives:   Pimiento stuffed Spanish green olives are used.
  4. Palm Sugar:   Asians tend to sweeten just about everything. I generally omit the sugar.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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