From town fiestas to baptisms, weddings and in other occasions in the Philippines, Caldereta is commonly served. The chopped liver and grated cheese gives the sauce a thick, rich texture.
12 servings
Ingredients:
• 2 kilos stewing beef, cut into cubes
• 10-12 cups water
• 1 kilo pork liver
• 2 cups grated cheddar cheese
• 2 cups tomato sauce
• 1 cup vinegar
• ¼ cup brown sugar
• Salt to taste
• 2 cups sliced pimientos
• Morones or fresh Baguio pepper
• 2 cups pitted green olives
• ¼ cup olive oil
• 3-4 cloves garlic, crushed
• 1 cup sliced onions
• 1 small can or two long pieces chorizo de Bilbao, cut crosswise into ½-inch slices
• Salt and pepper to taste
1. Put the beef in a large casserole, and pour enough water to cover. Cover casserole and bring water to a boil then lower heat immediately to simmer. Let simmer about 1 hour.
2. Meanwhile broil pork liver until medium rare. Grind or chop liver finely.
3. Combine liver with cheese, tomato sauce, vinegar, sugar, salt, pimientos morons and green olives. Stir until smooth. Set aside.
skip to main |
skip to sidebar
No comments:
Post a Comment