This pulutan-style beef caldereta is a hearty, spicy stew with tender beef neck bones, tomato sauce, peanut butter, liver spread, and fried vegetables.
1 hour 15 minutes · Serves 8
Ingredients for Pulutan Style Beef Caldereta
4 lbs beef neck bone, chopped
1 Knorr Beef Cube
1 1/2 tablespoons soy sauce
2 cups water
1 green bell pepper, sliced
1 red bell pepper, sliced
1 potato, cubed
1 carrot, sliced
8 ounces tomato sauce
3 tablespoons peanut butter
1 tablespoon liver spread
5 Thai chili peppers, chopped
1 onion, chopped
5 cloves garlic, crushed
Salt, to taste
Ground black pepper, to taste
3 tablespoons cooking oil
How to cook Pulutan Style Beef Caldereta
1.Heat the cooking oil in a pressure cooker or heavy pot over medium heat. Saute the onion and garlic until the onion softens.
2.Add the beef neck bones and cook, turning the pieces, until the outside is lightly browned.
3.Stir in the soy sauce, tomato sauce, and water, then bring the mixture to a boil.
4.Add the Knorr Beef Cube, cover the pressure cooker, and cook under pressure for 30 minutes, or until the beef is tender. Release pressure safely before opening.
5.While the beef cooks, pan-fry the potato and carrot in a separate pan over medium heat until lightly browned, then set aside.
6.Stir the chopped Thai chilies, liver spread, and peanut butter into the beef stew until the sauce looks smooth and rich.
7.Add the sliced bell peppers, fried potato, and fried carrot. Cover and cook for 5 to 7 minutes more, until the vegetables are tender but not mushy.
8.Season with salt and ground black pepper to taste, then serve hot as pulutan or with rice.
