How to Cook Authentic Kapampangan-Style Beef Caldereta

Beef caldereta is a popular Filipino beef stew that is a specialty of the Kapampangan region. It features tender chunks of beef slowly simmered in a rich tomato sauce flavored with liver pâté and green olives. When made using traditional Kapampangan cooking techniques, it results in an incredibly hearty, aromatic, and delicious dish.

In this article I’ll provide an overview of how to cook authentic Kapampangan-style beef caldereta, from choosing the right ingredients to perfecting the stewing technique. I’ll also share a recipe and some serving suggestions so you can enjoy this Filipino comfort food favorite at home. Let’s get started!

Selecting the Key Ingredients

To make beef caldereta the traditional Kapampangan way you’ll need to gather the following ingredients

• Beef – Use a stewing beef cut like chuck, brisket or round. Cut into 1-2 inch cubes.

• Liver pâté – This provides a distinctive rich flavor. Use pork or chicken liver pâté.

• Tomatoes – Use fresh ripe tomatoes. Canned diced work as well.

• Green olives – Traditionally used for tang. Go with Spanish olives.

• Onions and garlic – For aromatics. Sauté to start building flavor.

• Vinegar and soy sauce – Help tenderize the meat and provide depth.

• Spices – Bay leaves, peppercorns, and fish sauce complement the stew.

Mastering the Stew Technique

• Sear the meat: Season the beef cubes with salt and pepper. Heat oil in a pot and brown the meat on all sides. This adds greater depth of flavor. Take your time to achieve nice caramelization.

• Sauté the aromatics: Add onions and garlic and sauté for 1-2 minutes until fragrant and translucent.

• Simmer: Return beef to pot and add tomatoes, vinegar, soy sauce, bay leaves, peppercorns, liver pâté, and enough water to cover. Simmer for 1-1.5 hours until beef is very tender.

• Adjust seasoning: Taste and add more vinegar, soy sauce, or salt if needed. The flavors should taste well-balanced, savory, and slightly tangy.

• Finish with olives: Once beef is fall-apart tender, stir in the green olives and simmer for 10 more minutes.

• Serve hot: Spoon the kalderetang baka over rice and garnish with more olives, if desired. Enjoy this Kapampangan-style dish!

Tips for Delicious Caldereta

• Use high quality ingredients, especially for the liver pâté and olives. This makes a difference.

• Make sure to sear the beef properly for maximum flavor development.

• Simmer slowly over low heat so the collagen breaks down, resulting in ultra tender meat.

• Skim excess fat from the surface halfway through simmering for a cleaner sauce.

• Adjust vinegar, soy sauce, and salt carefully to your taste preferences.

• Add some crushed red pepper for a touch of heat if you like.

Sample Authentic Recipe

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 Tbsp cooking oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 cups diced tomatoes
• 1/3 cup vinegar
• 1/4 cup soy sauce
• 1⁄4 cup pork liver pâté
• 1 bay leaf
• 10 peppercorns
• 1 Tbsp fish sauce
• 1 cup green olives
• Salt and pepper to taste

Instructions:

1. Season beef with salt and pepper. Heat oil and sear beef until browned.
2. Sauté onion and garlic until fragrant.
3. Add beef, tomatoes, vinegar, soy sauce, liver pâté, bay leaf, peppercorns and fish sauce. Simmer for 1-1.5 hours.
4. Adjust seasoning as needed. Add olives and simmer 10 minutes.
5. Serve over rice. Enjoy!