Beef Caldereta with Eggplant

Every time I make this beef caldereta, I always make a twist. I don’t always follow the traditional recipe because I like to experiment. This time, I omitted a few main ingredients like the potato, green peas, and carrots but used eggplant instead.

As for the meat, I like to use Angus beef as much as possible because it is more flavorful, tender, and juicer than ordinary beef. But any kind of beef is fine, although I prefer the brisket part. Now, can you use pork or chicken instead of beef? Absolutely!

I also used the chili and lime seasoning in a jar. You can get it at the supermarket. If you can’t find it, you can always use fresh chilis and lime juice since fresh is always good and must be used all the time if it is available. If you like a spicier Caldereta, just add more chili.

Beef Caldereta or Kaldereta (in Filipino) is perfect to pair with rice for lunch or dinner. You can also eat this with other vegetables or devour as is. Refrigerate the leftover if you have any. It tastes better the next day.

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Beef Caldereta with Eggplant

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Course: Main Course

Cuisine: Asian, Filipino, Mexican, Philippines, Southeast Asia, Spanish

Keyword: beef caldereta, caldereta, Filipino kaldereta, kaldereta, Philippines caldereta

Servings: 3

Ingredients

• 1 lb beef chunks
• 1 large eggplant, thinly sliced
• 1 large yellow onion
• 1 tsp garlic, minced
• 1 can (15 oz) tomato sauce
• 3 tbsp tomato paste
• 1 can (4.25 oz) liver spread/paste
• 2 cubes beef bouillon
• 2 cups water
• 1 tbsp unsalted butter
• 1/2 tsp chili & lime seasoning
• salt & ground black pepper to taste

Instructions

1. In a large skillet, melt butter over medium-high heat. Saute onions and garlic.

2. Add beef and stir. Cover and cook until brown.

3. Remove the cover and stir. Then, add water. Cover and cook for 45 minutes. Don't let it dry out. Add hot water if needed.

4. Remove the cover and add the beef cubes, tomato sauce, tomato paste, liver spread and then mix well. 

5. Add salt, ground black pepper, and chili & lime seasoning. Stir and cover. Cook for 2 minutes.

6. Remove the cover and taste. If the taste is already good for you then go ahead arrange the eggplants on the top. Cover again and cook for 10 minutes or until the eggplant is done.

7. Remove the cover and stir. Remove from heat. Serve over white rice.

Also, try this Beef Caldereta Recipe Without the Liver Paste

Watch the video: