We are now on our 13th week!
Christmas is just around the corner! Packed Christmas giveaways and cooked kaldereta, which I associate with Christmas because on Christmas day, for many years, we would go to our tito and tita’s house to binge on the best ever pork kaldereta 🙂
Finished packing the Christmas giveaways in the morning. Tied the gifts and put personalized cards on each of the 50+ simple giveaways we have for some clients. Our theme was food for the body and the soul. 🙂
Spent the entire afternoon and early evening in the kitchen today. Beef brisket takes time to soften, so this recipe took me at least 3 hours I guess. But it wasn’t so hard after all – just putting all the ingredients together and voila! 🙂
So here’s the main recipe that I followed: http://panlasangpinoy.com/2009/03/01/beef-kaldereta/
Referred to other websites and got tips.
Water: Tomato sauce ratio –> 4 cups : 2 cups tomato sauce
1 small can of Reno liver spread is almost 1/2 cup, as required if using almost 1 kilo of beef.
Special ingredients (aside from the basic ones like beef, veggies like potatoes and bell pepper)
1. Peanut butter
2. Chili flakes for a little kick!
3. Liver spread
5. Spanish green olives
7. Star anise
Star anise was one of the ingredients my tito. I haven’t encountered star anise in the recipes I browsed through. Now his secret ingredient is out!
Presenting, my first ever beef kaldereta! Maybe next time, I can use a different kind of beef. The one with bones and fats 🙂