Kalderetang Batangas
Kaldereta ng Batangas
Batangueño kaldereta—beef braised without tomato sauce in soy, vinegar, liver spread, pickle relish, peanut butter, and cheese until the sauce is thick...
Serves 6 · 3h 10m total
The Story
Most Filipinos picture kaldereta as tomato-red—liver spread and peanut butter whisked into a long braise until the sauce clings to beef and bell pepper. In Batangas, cooks often skip the tomato entirely and build the stew from soy, vinegar, and beef stock instead. The sauce runs darker, deeper, and more savory: less sweet-acid from canned tomato, more umami from liver spread, Worcestershire, and a spoonful of sweet pickle relish that Batangueño tables treat as essential, not optional.
Goat kaldereta is common in Batangas barangay fiestas, but beef neck bones, short ribs, or chuck work the same way—the meat needs time and bone if you can get it. Cheese goes in late so the pot turns creamy without curdling; peanut butter and liver spread thicken what would otherwise be thin broth. Bird's eye chili or siling labuyo keeps the heat honest.
This is handaan food in Southern Tagalog: heavier than everyday afritada, distinct from tomato-heavy Luzon caldereta, and closer in spirit to the province's love of bold, glossy braises like estofado. Serve with plain rice and let the dark sauce do the talking.
Best paired with
Steaming white rice, calamansi halves and siling labuyo on the side, and atchara if you want crunch against the rich sauce.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Marinate beef in soy and vinegar at least 30 minutes—Batangas style leans on that sharp-savory base, not tomato.
- ✦Sear beef in batches until deeply browned; the fond is your sauce foundation.
- ✦Do not add tomato sauce or paste—this version is defined by what it leaves out.
- ✦Whisk liver spread and peanut butter with warm broth before stirring in to avoid lumps.
- ✦Pickle relish and Worcestershire go in mid-braise so their sweet-tangy notes melt into the sauce.
- ✦Add potato and carrot when beef is nearly tender so they hold shape.
- ✦Stir cheese in off heat or on the lowest flame so it melts silky without separating.
- ✦Bell peppers and chili go in last—2 to 3 minutes keeps color vivid.
- ✦Tastes even better reheated gently the next day; splash in broth if the sauce tightens overnight.
Substitutions
- beef chuck or short ribs → goat meat (kambing)—classic Batangas fiesta choice; braise until fork-tender
- sweet pickle relish → 2 tbsp chopped sweet pickles plus 1 tsp sugar
- Worcestershire sauce → 1 tbsp soy sauce plus 1 tsp vinegar
- liver spread → 2 tbsp extra peanut butter plus 1 tsp fish sauce
- cheddar cheese → quick-melt cheese or omit for a leaner sauce
- bird's eye chili → 1 tsp chili flakes or 2 siling labuyo, minced
Ingredients
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Instructions
- 1
Marinate beef 30–60 minutes in soy sauce, vinegar, and black pepper. Pat dry before searing—wet meat will steam instead of brown.
- 2
Heat oil in a heavy pot over medium-high. Sear beef in batches 3–4 minutes per side until deeply browned. Set aside.
- 3
In the same pot, melt butter. Sauté garlic and onion until soft and fragrant. Scrape up any fond from the bottom.
- 4
Return beef with any marinade. Add beef broth, bay leaves, and peppercorns. Bring to a boil, then cover and simmer on the lowest heat 1½–2 hours until fork-tender. Add water or broth if the liquid drops too low.
- 5
In a small bowl, whisk liver spread, peanut butter, and ½ cup warm broth until smooth. Stir into the pot with Worcestershire sauce and pickle relish. Simmer uncovered 15 minutes—the sauce should darken and thicken.
- 6
Add potato and carrot. Cook 12–15 minutes until tender but still holding shape.
- 7
Stir in green peas, then red and green bell pepper strips and chili if using. Simmer 3 minutes. Taste; adjust with patis or soy if needed.
- 8
Off heat or over the lowest flame, stir in grated cheese until melted and the sauce turns glossy and creamy. Rest 5 minutes. Serve in a wide bowl—nestle a bay leaf on top and scatter chopped parsley like the photo. Steamed rice, calamansi, and siling labuyo on the side.
Kitchen Timer · 40 min prep first
150:00
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