KALDERETANG BAKA – LAS VEGAS

BEEF CALDERETA Prep time: 30 minutes Cooking time: 2 hours Yields: serves 8 with steamed rice

cooking oil 1/2 lb cow’s liver 1 large onion, peeled and diced (8 oz) 3 large tomatoes (1/2 lb), chopped 5 cloves garlic, minced 1/4 cup soy sauce 7 pcd dried bay leaves 6 cups water or broth 3 /12 to 4 lbs beef chunks (bottom round part) 1 can liver spread (1 cup) 2 tbsp sweet pickle relish ground pepper 1 tbsp steak sauce – optional 2 tbsp balsamic vinegar – optional 2 large russet potatoes, peeled and cut into big pieces 2 large carrots, peeled and cut into the same size as potatoes 6 large pieces of Filipino hotdog – cut into 1 inch length. 1 large red bell pepper, seeded and cut into desired size grated cheese (optional) use cheddar or parmesan Pre heat oil for a minute Cook liver for 3 minutes until brown. Mash and set aside. Meanwhile using the same pot. pre heat another 3 tbsp of cooking oil for a minute Then add and cook onions for 2 minutes Add tomatoes for 2 minutes Add garlic, soy sauce, bay leaves. Cook for 3 minutes until aromatics are wilted. Add 6 cups of water/broth (in my video i added 3 cups at the beginning of the cooking process only to add another 3 in the end because the beef are not tender yet). So just add it all now.. Add beef and pre cooked cow’s liver. Add liver spread, pickle relish and season with ground pepper. Add steak sauce and balsamic vinegar. Set heat on high, cover and cook until tender. 1 1/2 hours into cooking – beef is tender Add potatoes, carrots and hot dogs, Season with salt and pepper. Cover and cook for 10 minutes. Uncover and add bell pepper. Cover and turn off heat. Done! (FYI – for a creamier sauce – you can add cheese)