Super Tender Beef Caldereta | Beef Kaldereta

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Super Tender Beef Caldereta!

This recipe has a secret technique that allows you to super tenderize a tough cut of beef without it falling apart in the process! And the sauce is also super yummy utilizing fresh tomatoes and onions to give the sauce a fresher flavor!

Ingredients:
About 2 lbs beef
1 large onion
Salt and Pepper to taste
About 3 tbsp fish sauce
3-4 pcs Bay leaves
1 knorr beef cube
4-5 large fresh tomatoes
1 small can of tomato paste
About 2 cans Vienna Sausage (or any other desired sausage)
1 small liver spread
3 Carrots
4-5 medium sized Potatoes
1 Bell Pepper
1-2 pcs Thai Chillies (Sili Labuyo)
(Optional: a little sugar if you want your sauce a little sweeter)

Instructions:
1. Cut beef into 2-3 inch thick pieces, cutting “along” the grain. This is to allow you to boil and tenderize the meat for much longer without the meat breaking down and disintegrating.
2. Season beef with salt and pepper.
3. Using high heat, sear beef on all sides like you would a steak. The seared meat will add great flavor to your broth.
4. Add fish sauce and let it sear or burn, this is to add an extra depth of flavor to the broth.
5. Add water. Fill pot enough to cover meats.
6. Add chopped onions, minced tomatoes, bay leaves, a little pepper (to taste) and knorr beef cube.
7. Boil meat for about 2 hrs 15 minutes up to 2 hrs 30 minutes, or until meat is super tender. Flip meat in between for even cooking. Add more water as needed. Check meats from time to time with a fork if desired tenderness has already been achieved.
8. On a separate saute pan, saute bell peppers until cooked. This is to keep the bell pepper looking fresh and crunchy. We do not let the bell pepper cook with the broth as this will dim its color and also soften the texture.
9. After about 2-1/2 hrs of boiling the meat (or when desired tenderness of meat has already been achieved), set aside meat and let cool for awhile.
Add thai chillies and liver spread to the broth mixture.
10. Taste the broth and add salt and pepper to taste as needed. (Optional: you may also add a little sugar here if you want your sauce a little sweeter)
11. Add potatoes to the broth and let cook for about 8 minutes, then add the carrots thereafter.
12. Add tomato paste to thicken the sauce. Mix tomato sauce thoroughly in the broth.
13. After about 5 minutes, check if the potatoes are “almost” cooked.
14. Cut the beef meat into desired serving sizes, then add back to the sauce.
15. Add also the vienna sausage.
16. Let meats cook for another 5 minutes or so, or until the meats have simmered long enough in the sauce.
17. Top with the cooked bell peppers, then turn off heat immediately.
18. Beef caldereta is now ready to serve!

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