Mom Violy's Version of Beef Kaldereta Recipe

Charina and the family requested Mom Violy to have a video version with recipe of how she cooks her beef kalderata.

Giving us this opportunity to use Charina's kitchen while we're visiting them in California.

Mom Violy's Tip:

Mom Violy said you really need to use the Chaona brand of Coconut milk because if you try a different brand her recipe won't taste the same.

You can find Chaona in the Asian Grocery Store in the United States.

Mom Violy says depending on the meat will need to check after one hour while being cooked in low heat.

If you don't have any whole black pepper, you can use regular black pepper by sprinkle it during our cooking.

Mom Violy's Version of Beef Kaldereta Recipe:

Ingredients:

• 2 Pounds - Beef Chunk Short Ribs (washed)
• 1 - Chaona Coconut Milk
• 1 - Pack of Mama Sita's Atsuete (food coloring)
• 1 - Roma Tomato (sliced)
• 1/2 - White Onion (peeled and sliced)
• 2 Pieces - Carrots (sliced)
• 2 Tbsp. - Butter
• 2 Tbsp. - Olive Oil
• 1 - Green Bell Pepper (sliced thinly and remove seeds)
• 1 - Knorr Beef Cube
• 4 - Cloves (peel and minced)
• 2 - Bay Leaves
• 1 - Big Potato (peel and sliced) optional
• 2 - Small Packs of Ketchup
• Whole Black Pepper

Cooking Procedure:

In low heat on a stove top using a pot add olive oil combined with butter, garlic sauté next adds onions sauté adds tomatoes, achuete, beef chunk ribs, bay leaf, coconut milk, ketchup, beef cube, black pepper let it cook for two hours with lid on.

The full ingredients are not in the picture since Mom Violy keep forgetting to add it.

Two Hours After:

Add the bell pepper, carrots and potato until vegetables are fully cooked and can be served with white rice in a serving bowl.

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