Beef Caldereta de Putaje

I think each family has their own recipe for most common dishes. Ever wonder why your spaghetti sauce tastes different from Mrs. Jones' down the block? Or why your roast chicken tastes very different from your friend Camille's? It is a result of geographical location, personal preferences and allergy considerations by most accounts.

The same is true for Beef Caldereta. The Kapampangans have their slightly sweet version with fried potatoes and sweet bell peppers. The Batanguenos make theirs with cheese and pimiento. The Bicolanos put coconut cream and lots of chili peppers in theirs. My family's version is made special with button mushrooms, pitted olives and a generous sprinkling of Edam cheese. The original recipe came from my Dad's Aunt Dolores on his mother's side.

I cannot count the number of people I've asked what their cooking speciality is that answered Beef Caldereta. And why not? It's a dish you have to spend a few hours on preparing and the ingredients are expensive often served during special occasions like birthdays, Easter and Christmas. For most, this is not the typical Thursday night dinner option.

So you want to wow your party guests or be the star at your next potluck dinner? Serve this beef dish that will blow everyone's socks off. Trust me, by the end of the evening, everyone will be asking for the recipe.

Beef Caldereta de Putaje (Festive Beef Stew)

1.5 kilos beef kenchie, short ribs or brisket, cubed
juice of 4 pieces calamansi (Philippine lime)
3 tablespoons patis (fish sauce)
1/4 cup canola oil, divided
1/2 head garlic, minced
1 large onion, chopped
1-250 grams pack tomato sauce
2 tablespoons tomato paste

1 teaspoon refined sugar
2 cups water
1 to 2 pieces bird's eye chili, seeded and sliced
1 small can liver spread
1 1/2 cups canned button mushrooms, halved
2/3 cup pitted green olives
1/4 cup grated cheddar cheese or Queso de bola (Edam)
salt and pepper, to taste

1. Marinate beef in calamansi and patis for 1 hour.

2. Brown beef cubes in half of oil. Set aside.

3. Saute garlic and onions in remaining oil.

4. Add seared beef, tomato sauce, tomato paste, sugar and water.

5. Let simmer until beef is tender about 2 hours. Add more water to stew as necessary.

6. When beef is fork tender, add the rest of the ingredients.

7. Season with salt and pepper, to taste.

8. Serve hot.

Makes 12 to 15 servings.

Photo courtesy of latestrecipes.net

Sweet and Tangy Filipino-Style Barbecue

Barbecue is a staple in most Filipino gatherings. Since we enjoy fairly fair weather all the time in the Philippines, we like to barbecue year in or year out.

There is something unique in Filipino style barbecue because of the use of calamansi or Philippine lime. Nothing tastes like it.

My family has used this recipe for decades but only recently have I sat down to come up with a standardized recipe. This marinade is quite versatile and can be used for pork rump, belly, country ribs, or chicken. Take your pick.

Note: When making barbecued meat on bamboo skewers, soak the skewers in water for 30 minutes prior to using so that they won't get charred from broiling.

Here's the recipe:

Sweet and Tangy Filipino-Style Barbecue

1 kilo meat, cut into thin 1 x 1 inch squares
1/2 cup soy sauce
3/4 cup refined sugar
1/4 cup tomato catsup
1/4 cup vegetable oil
1/2 head garlic, minced
1/2 teaspoon cracked pepper
juice of 5 pieces calamansi (Philippine lemon)

1. Mix together all marinade ingredients in a big bowl.
2. Add in pork and marinate for at least 4 hours or overnight in the refrigerator.
3. Arrange pork slices on bamboo skewers.
4. Chargrill for about 15 to 20 minutes or until done.
5. Serve with java rice and atchara (pickled green papaya).

Photo courtesy of Eating Club Vancouver.