This is Mommy Milagring’s Beef Caldereta ala Batangas (Beef stew).
Mommy says the key to making a good caldereta is lots of chopped onions, and borrowing her words "If you can’t afford to buy 3 supersize white onions, don’t do my Caldereta." Mommy, of course, knows best!
CALDERETA WITH BRANDY
2 lbs beef chuck or sirloin, cut into cubes (Mommy recommends letting beef boil in water, then discarding broth)
1/4 cup soy sauce and 1 teaspoon ground black pepper for marinating beef
2 to 3 tablespoons margarine, plus extra olive oil for sauteing if necessary
3 large size white onions, chopped
3 medium size tomatoes, chopped
1 piece each red and green bell pepper, seeded and diced
hot pepper or hot chili sauce (optional)
1 small can tomato sauce
1 tablespoon Perrin’s sauce
4 (1-inch slices) chorizo de bilbao (you can substitute Italian sausage)
2 bay leaves
1 small can liver spread
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cubed
1 can garbanzos or chickpeas (or green peas), boiled in broth, then discard broth
1/4 cup brandy
salt, ground black pepper, sugar to taste
1 small jar each green and black olives
Marinate boiled beef cubes in soy sauce and ground black pepper mixture for at least an hour. Using wok, or large skillet, brown beef, reserving marinade, in heated margarine; set aside. In same wok or skillet, saute onions, tomatoes and bell peppers (and hot peppers if like it hot). Add tomato sauce, perrin’s sauce, chorizo de bilbao pieces, bay leaves and browned beef cubes and reserved marinade. Add boiling beef broth or water enough to cover beef and let simmer (covered) for about an hour or 2 until beef is tender. Once beef is tender, stir in the liver spread and mix well to combine. Add cubed potatoes and carrots and simmer for 10 minutes, until potatoes are cooked. Stir in cooked garbanzos and brandy. Taste sauce and correct seasonings (if preferred, add more hot chilli sauce). Add olives just before removing from heat. Serve warm.
My recommendation: Usually the taste of caldereta improves overnight, so i cook my caldereta a day in advance. And for some final touch, i would sprinkle grated cheese on top of caldereta and garnish with more olives.
