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Spicy Beef Caldereta with Coconut Milk
60% authentic · Filipino Fusion
A creative twist on Beef Caldereta, incorporating spicy elements like chili peppers and the creamy richness of coconut milk for a unique flavor profile.
Ingredients
- Beef brisket, cubed1 kg
- Cooking oil3 tbsp
- Onion, chopped1 large
- Garlic, minced6 cloves
- Fresh red chilies (e.g., bird's eye), chopped2-3
- Tomato paste1/4 cup
- Canned crushed tomatoes1 can (400g)
- Coconut milk (full fat)1 can (400ml)
- Beef broth1 cup
- Potatoes, cubed2 medium
- Carrots, sliced1 large
- Green peas1/2 cup
- Pimiento-stuffed olives, halved1/4 cup
- Fish sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Fresh cilantro, chopped (for garnish)2 tbsp
Steps
- 1
Heat oil in a heavy-bottomed pot over medium-high heat. Brown the beef cubes. Remove and set aside.
- 2
Sauté onion, garlic, and chopped chilies until fragrant.
- 3
Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and beef broth. Bring to a simmer.
- 4
Pour in coconut milk. Return beef to the pot. Add potatoes and carrots. Season with fish sauce.
- 5
Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until beef is very tender.
- 6
Add green peas and olives. Cook for 10-15 minutes until vegetables are tender.
- 7
Adjust seasoning with salt and pepper. Simmer for 5 more minutes.
- 8
Garnish with fresh cilantro and serve hot.
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