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Kaldereta sa Gata with Peanut Butter

Jainey
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Kaldereta sa Gata with Peanut Butter
Kaldereta sa Gata with Peanut Butter

Kaldereta sa Gata with Peanut butter is a beef stewed in coconut milk, tomato sauce and a hint of peanut butter. In English title you can call it a Filipino Recipe of Beef Stew (Caldereta). Bursting in flavor in rich coconut milk with a very tender beef. This is an ultimate beef stew you’ll ever taste. You gotta try this Kaldereta sa Gata with Peanut Butter.

A favorite homemade Filipino recipe for special occasions (for birthdays, baptisms and fiestas). This recipe is surely a crowd favorite in every Filipino gathering. Always remember that the secret to the delicious Kaldereta is the tender beef. Soften it for about 2 hours and it should be soft.

Kaldereta sa Gata with Peanut Butter 

SANGKAP:

  • 1 kilogram beef brisket or beef cubes
  • 2 Tablespoon Butter
  • 1 tablespoon Olive Oil
  • 6-8 garlic cloves, crushed
  • 2 medium white onions, chopped
  • 5 Tomatoes, diced
  • 1 teaspoon Salt
  • ½ teaspoon, ground Black Pepper
  • 2 teaspoons, Fish Sauce
  • 2 Bay leaves
  • 2 cups Beef broth (or water)
  • 1 can (400ml) Coconut Cream or fresh coconut milk, (I used SM Bonus brand)
  • 2 medium potatoes, chopped into 1” cubes
  • 2 medium carrots, sliced into 1” cubes
  • Additional oil for frying the potatoes and carrots
  • 1 Red Bell Pepper, chopped
  • 1 Chili/hot pepper of choice or ¼-½ teaspoon Red Chili flakes (optional)
  • 100 ml Del Monte Filipino style tomato sauce
  • 2 Tablespoons, Peanut Butter (I used Lady’s choice)

INSTRUCTIONS:

  1. Heat olive oil and melt butter in the pan over medium heat. Once butter is melted, add the beef. Saute and let it brown on all sides for about 3-5 minutes. Turn off heat, drain beef from oil and transfer to a plate. Set aside.
  2. Using the same pan with remaining oil, saute garlic and onions until soft and fragrant. Add the diced tomatoes and let it cook for about 3-4 minutes until soft and wilted. 
  3. Add back the browned beef. Then add bay leaves, season with fish sauce, salt and pepper to taste.
  4. Transfer this mixture into a large pot, and add the water and coconut cream. Bring it to a boil and just let it simmer over low heat for about 2 hours.
  5. You may need to adjust with 1-2 cups increments of water after an hour to make sure the water won’t dry up. Keep watching your pot to maintain the beef broth and stir once in a while so it doesn’t scorch at the bottom.
  6. Make sure the beef is tender. The beef is perfectly tender when the flesh separates easily when pierced with a fork. Always keep an eye on your simmering pot, keep stirring so it doesn’t scorch in the bottom.
  7. While the beef is boiling, you can fry (or bake) the sliced ​​potatoes and carrots separately.  Once the meat is very tender. You can add in the bell peppers and cooked potatoes and carrots.
  8. Add in the tomato sauce and peanut butter and stir it well. Let it simmer for an additional 5 minutes and keep stirring.
  9. Then add in your chili spices to make it spicy. Add more chilis or chili flakes based on your desired spice level. Adjust taste as needed. Turn off heat once the sauce is thickened. Serve it hot and enjoy!

Cooking Notes: Don’t let the coconut milk over cook or it will curdle and will render coconut oil.
 

(FILIPINO VERSION INSTRUCTIONS):

PARAAN NG PAGLULUTO:

  1. Painitin ang kaunting olive oil at butter sa (medium-heat) sa isang malalim na kawali. Kapag tunaw na ang butter ay ilagay ang baka at isangkutsa hanggang maging brownish ang kulay o hangang sa maluto ang baka. Isalin sa mangkok at ihiwalay ang mantika sa pangisa mamaya.
  2. Gamitin muli ang kawali at lagyan ng kaunting mantika na pinagprituhan ng baka. Igisa ang sibuyas at bawang hanggang bumango. Ihalo ang diced tomatoes at lutuin ng mga 3-4 minutes hanggang lumambot ito. Idagdag ang ginisang karne. Halu-haluin. Budburan ng asin at paminta. Tikman at  lagyan ng patis kung kinakailangan. Ihalo na rin ang dahon ng laurel.
  3. Isalin ito sa malaking kaldero, ibuhos ang beef broth o tubig at kasama ng coconut cream. Takpan at pakuluin. Hinaan ang apoy sa mababang apoy at palambutin ang baka sa loob ng 2 hours. Magdagdag ng paunti unting tubig upang hindi matuyuan ng sauce habang pinapalambot pa ang baka. (about 1 cup lamang)
  4. Siguraduhin malambot na ang baka gamit ang tinidor. Perfect na sa lambot ang baka kapag madaling maghiwalay ang laman kapag tinusok ng tinidor. Bantayan at halu-haluin upang hindi masunog sa ilalim or manikit.
  5. Habang pinapakuluan ang baka, i prito ang mga hiniwang patatas at carrots. Kapag sigurado ng malambot na ang karne. Maari mo ng ihalo ang patatas, carrots at bell peppers.
  6. Ihalo na rin ang sili flakes kung ninanais ng medyo maanghang. Lutuin ng mga 5 minuto o kapag lumambot na ang mga bell peppers. Ihalo ang peanut butter at tomato sauce.
  7. Haluin maigi at timplahan ng naaayon sa inyong panlasa (asin, paminta at patis). Haluin at palaputin maigi ang sauce, ngunit huwag hayaang mag curdle ang coconut.  Patayin ang apoy kapag malapot na ang sauce.
  8. Notes: Palatandaan na nagcurdle na ang coconut milk kapag nagmamantika na ito. Maari ng ihain. Maghanda ng maraming kanin. Enjoy!

THIS RECIPE GOES WELL WITH:

Ube Macapuno Ice Cream Recipe

Credits