Giniling na Kalderetang Baka

It's a very Filipino beef stew with an embrace of spiciness. This recipe is influenced by Iberian which is somehow evident not only in the name, but also in the ingredients used. Surely, the Spanish/Portuguese culture have influenced us. Haha! Even I have Spanish blood in me together with Chinese and Filipino. Anyway, I love it specially those ones that are served in a street food house "karinderia" or "Jolly jeep".

This dish can also be served on celebrations together with rice. You can also opt to remove the chillies if you don't like spicy food.

Ingredients:

• 1 kilo ground beef
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 5 cloves garlic, minced
• 1 cup of potatoes, diced
• 1 cup of green peas
• 1 cup tomato sauce
• 1 tbsp of ground pepper
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chili peppers, minced
• 3/4 cup grated cheese
•  2 cups beef stock or water
• 1/4 cup cooking or olive oil
• 1 cup of heavy cream

Procedures:

1. In a casserole, sauté garlic and onions in oil. Then add potatoes, red & green pepper and chili peppers.
2. Add in the beef. Cook until the beef starts to get brown.
3. Add in the tomato sauce, liver spread and water or stock.
4. Salt to taste and add the ground pepper then wait until it boils. Once boiled, reduce the flame.
5. Let simmer for at least 1 hour or until the beef is tender (if you use beef cut in cubes).
6. Add cheese, heavy cream, green peas, and olives (optional) and continue to simmer until the sauce thickens.
7. Serve with plain rice and add some hard-boiled eggs.

Note:

• Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.