The first time I made Beef Calderata, I cheated. I used Mama Sita's Caldereta Mix. Well, I am but an amateur remember? But I am proud to say that this, in the picture, is one that I made from scratch. Weee!
First, I brown chunks of beef in oil. I don't try to cook it through. I just want the brown goodness this will leave in my pan (and beef). Chefs call this the Maillard Effect. But somehow, cooks debate about this. Anyhow, when the beef is brown enough, take it out of the vessel.
Toss lots of chopped tomatoes, minced onions and garlic, and diced jalapeno into the vessel. Allow these to emit their juices and thus, deglaze the pan. Add patis. Pinoy ako, mabango ang patis para sakin!
Add beef broth, bay leaf, black peppercorns, and put back the beef. Allow to simmer till beef is soft. This may take a lot of time. You may want to watch TV or finish two or three Sudoku puzzles. But don't sleep!
When satisfied with the tenderness of the beef, it's time to set put together the dish's flavor. Add tomato paste, maybe some more salt, ground black pepper. Add paprika. Ahh! Paprika! It gives Caldereta its deep attractive red color and it gives a flavor I yet have to learn to describe. Paprika, by the way, is dried and ground red bell peppers.Add precooked potatoes. (I microwave mine with some water.) Simmer some more. Add slices of red and green bell peppers. Allow all these to simmer till the bell peppers are half-cooked.
Tada! Beef Calderata without instant mix!
