Classic Beef Caldereta
Kalderetang Baka
Filipino beef caldereta—bone-in beef braised in rich tomato sauce with liver spread, peanut butter, potato, carrot, and bell pepper until fork-tender.
Serves 6 · 3h 10m total
The Story
Caldereta comes from the Spanish word for cauldron—a slow stew cooked in one big pot. Spanish colonizers brought the idea of meat braised in tomato and wine; Filipino cooks remade it with what the archipelago had: beef instead of goat or lamb, siling haba for gentle heat, and the combination that makes caldereta unmistakable—liver spread and peanut butter whisked into the sauce for body and a faint nutty richness you cannot get from tomato alone.
In Luzon and Bicol, caldereta became fiesta food—the ulam that appears when there is a birthday, baptism, or barangay handaan and someone needs to feed a table full of hungry tito and tita. It is heavier and more celebratory than everyday afritada or menudo: larger cuts of meat, a sauce thick enough to cling to rice and bread, and a depth of flavor that rewards patience.
Over generations, regional versions appeared—goat caldereta in some provinces, beef in Luzon cities, Bicol versions with extra chili. What they share is the cauldron logic: one pot, long simmer, sauce worthy of a fiesta table. Caldereta became shorthand for special-occasion beef across much of the Philippines.
Best paired with
Steamed white rice (essential), crusty bread or pandesal to mop the sauce, and lumpiang shanghai or leche flan if you are building a handaan spread.
Lola's Tips
- ✦Use bone-in beef short ribs or chuck—the bones add gelatin and depth that lean cubes alone cannot.
- ✦Pat beef very dry and sear in batches until deeply browned; do not crowd the pot.
- ✦Bloom tomato paste in oil before adding liquid—it builds the dark reddish base in your photo.
- ✦Braise low and slow until a fork slides through the beef; rushing is the main reason caldereta turns tough.
- ✦Whisk liver spread and peanut butter with warm broth before stirring in—no lumps, silky sauce.
- ✦Add potato and carrot when beef is nearly tender so they hold their shape.
- ✦Bell peppers go in last—2 to 3 minutes keeps them vivid red and green.
- ✦Taste at the end: patis, soy, and a pinch of sugar balance tomato, liver spread, and peanut butter.
- ✦For next-level richness, stir in grated cheddar off heat and let it melt into the sauce.
- ✦Caldereta is even better the next day—reheat gently with a splash of broth.
Substitutions
- beef short ribs / chuck → oxtail, brisket, or stew beef—adjust braise time
- liver spread → 2 tbsp extra peanut butter + 1 tsp fish sauce
- peanut butter → omit and use 1 extra tbsp liver spread
- siling haba → 1 tsp chili flakes or 1 minced siling labuyo
- cheddar (optional finish) → Quick-melt cheese or omit for classic style
Ingredients
placeholder
placeholder
placeholder
placeholder
placeholder
placeholder
Instructions
- 1
Prep for a long braise—caldereta rewards patience. Cut beef into large pieces (leave some bone-in like your photo). Pat very dry and season with salt and pepper. Cut potato into large chunks and carrot into thick rounds; slice bell peppers into wide strips and set aside. In a small bowl, whisk liver spread, peanut butter, and ½ cup warm broth until smooth—this slurry is what makes caldereta silky, not grainy.
- 2
Heat 2 tbsp oil in a heavy Dutch oven or wide pot over medium-high. Sear beef in batches 3–4 minutes per side until deeply browned—do not crowd. Set beef aside; keep all the fond stuck to the bottom.
- 3
Add remaining oil to the pot. Sauté garlic, ginger, and onion until soft and fragrant. Stir in tomato paste and cook 2 minutes until it darkens and smells rich—the first layer of your reddish-brown sauce.
- 4
Pour in tomato sauce and 2 cups broth. Scrape up every bit of fond from the bottom. Add bay leaves, soy sauce, patis, pepper, sugar, siling haba if using, and beef cube if using. Return beef with any juices, nestle pieces into the sauce, and bring to a boil.
- 5
Cover and simmer on the lowest heat 1½–2 hours until beef is fork-tender—check at 90 minutes. If liquid drops too low, add remaining broth a little at a time. The meat should shred easily but still hold its chunk shape like the photo.
- 6
Stir in the liver spread–peanut butter slurry. Simmer uncovered 10 minutes—the sauce will thicken and turn glossy. Add potato and carrot; cook 12–15 minutes until tender but not falling apart.
- 7
Add red and green bell pepper strips. Simmer 3–4 minutes until tender-crisp and vivid. Taste and adjust with patis, soy, or a pinch of sugar. If sauce is thin, simmer uncovered a few minutes more; if too thick, splash in broth.
- 8
For next-level caldereta: off heat, stir in grated cheddar until melted and silky (optional but restaurant-rich). Rest 5–10 minutes. Serve in a wide bowl—bone-in beef on top, potato and carrot visible, bell pepper strips over the thick sauce. Steamed rice and crusty bread on the side to mop every drop.
Kitchen Timer · 35 min prep first
155:00
Tried this recipe?
Questions, corrections, or a photo of your Classic Beef Caldereta? We read every message—no comment section, just a direct line to the kitchen.
