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Beef Caldereta recipe

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2 cups and 2 tbsp unsweetened pineapple juice

1 kg. beef ribs
2 pieces small onions, sliced
2 8g. MAGGI Magic Sarap

2 tbsp. cooking oil
2 tbsp. minced garlic
1/4 cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
1/4 cup grated cheddar cheese
1 salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

  • Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.
  • Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
  • Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
  • Add fried potatoes and carrots and cook for another 5 minutes.
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