Halloween is fast approaching guys! So I made a Caldereta inside a pumpkin. Wikipedia says that Caldereta is a goat stew from the Philippines (my birth country) though chicken, pork, or beef are common substitutes for goat (I used beef here in this case). The beef is stewed with vegetables and liver paste (now comes in cans from New Zealand). Vegetables may include potatoes, carrots , olives, bell peppers, and hot peppers. Caldereta’s name derives from the Spanish word “caldera” meaning “cauldron.” The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spanish during their 300-year occupation of the Philippines. Anyway this recipe is a cross-over between Panlasang Pinoy’s and Chef Boy Logro’s recipes. It’s very scrumptious! This is my version of one of my all time favorite recipes.
1 huge pumpkin (optional)
1 can 4 oz tomato paste
1 can 8 oz tomato sauce
1 can 8 oz liver Spread (New Zealand)
1 tsp each of salt and pepper
2 tsp. lemon juice
cooking oil for sauteing
1 huge red and green bell peppers, cubed, approximately 2 cups (slice the top of each bell pepper with the ends intact for garnish later, as you can see in the above picture)
1 carrot, sliced diagonally (bite sizes), approximately 1 cup
2 potatoes, peeled and cubed into bite sizes, approximately 1 cup
1/4 cup, minced garlic
1 onion, finely sliced
1/4 cup shredded cheese
2-3 lbs. beef chuck, cubed, drained in a colander
pressure cooker, large enough to accomodate the amount of beef you want to tenderize
1 bottle 5 and 3/4 oz. Spanish olives
1 tsp. crushed red pepper flakes
2 pieces bay leaves, crushed well
2 cups beef broth (2 tbsp. Organic Reduced Sodium Better Than bouillon, whisked well in 2 cups of water then boiled)
1. Marinate the cubed beef chunks in lemon juice, salt, and ground pepper for I hour & set aside in the refrigerator (just remember that for every 2 lbs of beef, add a tsp.each of salt and pepper and 2 tsp. lemon juice).
2. Grease the pressure cooker pot with oil, and when hot, sautée onions and garlic until translucent and tender then add the cubed/marinated beef approximately for 5 minutes until beef turns light brown on both sides.
3. Crush the bay leaves and add to the pressure cooker pot. Add crushed red pepper flakes, stir very well to distribute the flavorings. Add only 1/2 cup of liver spread, stir well.
4. Pour in beef broth, tomato paste, and tomato sauce, stir very well again.
5. Cover the pressure cooker and wait till it steams and time it to 20-25 minutes but not 30 minutes as you want the beef to be a little firm and not soggy. Simmer for 30 minutes to 45 minutes in a regular pot.
6. Turn off the stove then release the steam, observing all the necessary safety precautions before opening the pot.
7. Stir again and add potatoes and carrots and cook for 5 minutes, put in the olives and bell peppers, cook for another 3 minutes.
8. Add shredded cheese, stir while still simmering, turn off the stove and taste and add salt and pepper for your preference, though cheese makes it salty enough (remember, we already marinated the beef). Optional: cut the top of the pumpkin, place a glass bowl inside, and pour the stew into the bowl. Then decorate the rims of the glass bowl with peppers.
Another Sarap main dish, thanks to Panlasang Pinoy and Chef Boy Logro for the original recipes.
Mabuhay Ang Pinoy!!! Peaches.