Beef Caldereta and Beef Pochero – Comparing Filipino Cuisine to North American Cuisine
Tours TravelCaldereta de res is meat seasoned with tomato sauce, chili paste, liver paste and cheese. Traditionally it is made with goat meat, but it can be substituted for beef. The recipe has many variations, depending on the province where it is served. It is an excellent beer pairing. Caldereta de Res is usually served at parties and various social gatherings.
Veal Stew Ingredients:
* 1/2 kilo of beef, cut into cubes
* 2 potatoes cut into bite size
* 1 medium carrot cut into bite-sized pieces
* 1/2 cup of soy sauce
* 1/2 cup grated cheese
* 1 small can or 1/2 cup liver paste
* 3 garlic cloves, minced
* 1 chopped onion
* 1 sliced tomato
* 1 can of medium tomato sauce
* 1 red pepper
* 5 garlic cloves, minced
* 1 teaspoon ground black pepper
* 2 labuyo chiles chopped or silated
* 3 tablespoons pickle seasoning
* Salt to taste
* 1 cup of water
Veal Caldereta Cooking Instructions:
Heat some cooking oil in a pan. Sauté the garlic, onion and tomatoes.
Add the meat and sauté until the outer parts turn light brown. Season with soy sauce and mix well.
Add water, simmer for about 45 minutes or until meat is tender.
When the meat is tender, add the liver paste and tomato sauce; stir until well blended.
Place in carrots and potatoes. Cook over low heat until the vegetables soften and the sauce thickens. Salt and pepper to taste.
Add red bell pepper and grated cheese; mix well. Sprinkle with chiles and relish; mix and simmer for a few minutes.
Serve with steamed rice.
Enjoy your Caldereta de Ternera!
Beef Pochero is a Filipino beef stew. Although influenced by the Spanish, it is a traditional Filipino recipe in which many varieties of meat can be used, such as chicken, pork or beef. This recipe also contains a wide variety of vegetables. My personal preference for this dish is tomato sauce, but other sauces such as pork and beans can be used.
Pochero Meat Ingredients:
* 1 kilo of beef cut into portions to serve
* 1 small can of tomato sauce
* 2 chopped tomatoes
* 2 ripe saba plantains or plantains, sliced
* 1 package of bok choy or pechay
* 1 bunch or can of green beans op baguio beans
* 1 chorizo bilbao (optional)
* 1/2 quartered cabbage
* 2 medium potatoes cut into portions to serve
* 3 garlic cloves, minced
* 1 small onion chopped
* 2 tablespoons whole peppercorn
* 2 tablespoons of fish sauce
* 1/2 cup of water (optional amount)
* salt to taste
Instructions for cooking Pochero Meat:
Heat oil in a frying pan, fry the saba plantains and the bilbao chorizo until golden brown and set aside.
In the same pan, fry the onion and garlic until golden. Add the meat and sauté until the outer parts turn light brown. Season with fish sauce, add peppercorns, tomatoes and mix well.
Add enough water to cover the meat and simmer until the meat is tender.
Add the tomato sauce, the precooked plantains and the chorizo. Continue cooking over low heat for a few minutes.
Add cabbage, green beans, and salt to taste. Continue cooking over low heat until the vegetables are tender.
Add Bokchoy, turn off heat, and continue cooking on remaining heat. After the bokchoy is soft, give it a good stir and serve with steamed rice.
Enjoy your Pochero Meat!