13th Week: Gifts and Kaldereta

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 πŸ™‚

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. πŸ™‚

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! πŸ™‚


While waiting for the beef to soften I was able to order online Christmas gifts for our godchildren, at least for those 4 years old and below. πŸ™‚

So here’s the main recipe that I followed: http://panlasangpinoy.com/2009/03/01/beef-kaldereta/
Referred to other websites and got tips.

Notes:
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
4.  Pickles
5.  Spanish green olives
6.  Cheese
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 πŸ™‚

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