Beef Caldereta and Beef Pochero – Comparing Filipino Cuisine to North American Cuisine

Beef Caldereta is meat spiced with tomato sauce, chili paste, liver spread and cheese. It is traditionally made with goat meat, but beef can be substituted The recipe has many variations, depending on the province where served. It is an excellent beer match. Beef Caldereta is usually served in fiestas and various social gatherings.

Beef Caldereta Ingredients:

* 1/2 kilo beef, cut into cubes

* 2 potatoes cut in bite size

* 1 medium carrots cut into bite size

* 1/2 cup soy sauce

* 1/2 cup grated cheese

* 1 small can or 1/2 cup liver spread

* 3 cloves garlic minced

* 1 onion diced

* 1 tomatoes sliced

* 1 medium can tomato sauce

* 1 red bell pepper

* 5 cloves garlic minced

* 1 tsp ground black pepper

* 2 chili pepper minced or siling labuyo

* 3 tbsp pickle relish

* Salt to taste

* 1 cup water

Beef Caldereta Cooking Instructions:

Heat some cooking oil in a pan. Saute garlic, onion and tomatoes.

Add beef and saute until the outer parts turn light brown. Season with soy sauce and mix well.

Add water, simmer over low heat for about 45 minutes or until meat becomes tender.

When meat is tender, add liver spread, and tomato sauce; stir until well blended.

Place in carrots and potatoes. Simmer until vegetables tenderize and sauce thickens. Salt and pepper to taste.

Add red bell pepper and grated cheese; mix well. Sprinkle with chili peppers and pickle relish; mix together and simmer for a few minutes.

Serve with steamed rice.

Enjoy your Beef Caldereta!

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 assortment of vegetables. My personal preference for this dish is tomato sauce, but other sauces such as pork and beans can be used.

Beef Pochero Ingredients:

* 1 kilo beef cut into serving pieces

* 1 small can tomato sauce

* 2 tomatoes chopped

* 2 ripe saba or plantain bananas sliced

* 1 bundle bok choy or pechay

* 1 bunch or can of green beans op baguio beans

* 1 chorizo bilbao (optional)

* 1/2 cabbage quartered

* 2 medium potatoes cut in serving pieces

* 3 cloves garlic minced

* 1 small onion chopped

* 2 tbsp whole pepper corn

* 2 tbsp fish sauce

* 1/2 cup water (amount optional)

* salt to taste

Beef Pochero cooking Instructions:
Heat oil in a pan, fry saba bananas and chorizo bilbao until light brown and set aside.

In the same pan, saute onion and garlic until golden brown. Add beef and saute until outer parts turn light brown. Season with fish sauce, add whole pepper corn, tomatoes and mix well.

Add enough water to cover the meat and simmer on a low heat until the meat is tender.

Add tomato sauce, precooked bananas and chorizo. Continue to simmer for a few minutes.

Add cabbage, green beans and salt to taste. Continue to simmer until vegetables are tender.

Add Bokchoy, turn off heat and continue to cook on remaining heat. After the bokchoy is soft, stir well, and serve with steamed rice.

Enjoy your Beef Pochero!

Source by David John Hood

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