INGREDIENTS:
| 1-1/2 pounds stewing beef, or brisket cut into 2” chunks 1/2 cup vinegar 1/2 tsp. peppercorns, crushed 3 garlic cloves, crushed 2 potatoes, quartered 1 onion, sliced 1 bay leaf 1/2 cup tomato sauce 1/2 cup hot water 1 tsp. sugar 2 tsp. salt | 1/2 green pepper, cut into strips 1/2 red pepper, cut into strips 1 cup canned or frozen peas 1 tsp. Tabasco 1 tsp. paprika 2-oz. liver sausage or 3-oz. can liver spread 1/3 cup grated cheddar cheese Garnishes: 2 hard cooked eggs, slices 1/4 cup stuffed olives |
DIRECTION:
- Tough cuts of meat are best for caldereta. Marinate meat in mixture of vinegar, peppercorns, and garlic overnight.
- In a heavy saucepan, combine beef chunks and marinade, potatoes, onions, tomato sauce, hot water, sugar, salt and bay leaf. Bring to a boil, lower heat to simmer, cover and cook for 1-1/2 to 2 hours or until beef is tender.
- Add red and greed bell peppers (or 1 cup canned pimiento), peas, Tabasco sauce, paprika, and liver paste; simmer 7 t 10 minutes. taste and correct seasoning. Use soy sauce if necessary to salt and brown the sauce.
- Remove from heat and stir in cheddar cheese to thicken sauce. Garnish with eggs and olives if you wish but is not necessary since it is flavorful enough.
Cooking Tip: Marinate meat in clear plastic bags. Close tightly and press occasionally or turn bag over to distribute marinade. If you have to refrigerate the meat, the plastic bag take up less room in the refrigerator than a dish.
Preparation and cooking time: 2 hours and 30 minutes
Serves: 4
