Kalderetang Batangas is a bold beef stew enriched with liver spread, pickle relish, cheese, peanut butter, and chilies.
2 hours 30 minutes · Serves 6
Ingredients for Kalderetang Batangas
1 1/2 kg meaty beef neck bones and/or ribs, cut into sections
1 large red capsicum, sliced
1 small can Reno Liver Spread
2 tablespoons Worcestershire sauce
1/2 cup pickle relish
1 cup grated cheese
2 heaping tablespoons peanut butter
2 to 4 red bird's eye chilies, sliced
3 cups beef stock
3 bay leaves
1 red onion, chopped
8 cloves garlic, minced
Black pepper, to taste
Salt, to taste
Oil, for sautéing
How to cook Kalderetang Batangas
1.Heat oil in a pot over medium heat and fry the minced garlic until crisp and golden. Remove the garlic and set it aside for topping.
2.In the same pot, sauté the onion until softened.
3.Add the beef neck bones and/or ribs and brown the meat well on all sides.
4.Pour in the beef stock and add the bay leaves. Bring to a boil.
5.Stir in the liver spread, Worcestershire sauce, and pickle relish. Lower the heat to very low, cover, and simmer for about 1 1/2 hours, or until the meat is tender, adding water as needed to keep it from drying out.
6.Add the peanut butter and simmer for 15 minutes, stirring until incorporated.
7.Add the grated cheese, sliced chilies, and red capsicum. Simmer for another 15 minutes, until the sauce is rich and the capsicum has softened slightly.
8.Season with black pepper and salt, then finish with the reserved fried garlic before serving.
