Bulalo Steak in Kaldereta Sauce

Give bulalo a break from soup duty. Try it as steak with sauce!

May 2007 | By Oliver Gascon of C2 Classic Cuisine
Bulalo Steak in Kaldereta Sauce
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Date Published

May 2007

Give bulalo a break from soup duty. Try it as steak with sauce!

Serves Prep Time 15 to 20 minutes  Cooking Time 45 minutes

4 pieces beef shank (bulalo steak), cut into
      3/4-inch thick pieces
6 cloves garlic
1/2 teaspoon whole peppercorns
1 white onion, quartered
2 bay leaves
2 teaspoons rock salt
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1/4 cup butter
2 tablespoons minced garlic

For the kaldereta sauce
1 large onion, chopped
8 cloves garlic, minced
3 cups canned tomatoes
2 tablespoons white vinegar
2 cups beef broth
     (from boiling the beef shank)
1 cup diced carrots
2 bay leaves
10 pitted green olives
2 tablespoons liver spread
1/2 cup grated cheese
1 bird's eye chili (siling labuyo), chopped

In a pot, put beef shanks, garlic, peppercorns, onion, bay leaves, and salt. Bring to a boil then lower the heat and simmer until fork-tender. Remove shanks from the pan and reserve the broth.

Roast the green, red, and yellow bell peppers. Peel and remove the seeds. Slice peppers in long strips. Set aside.

Prepare the sauce: Heat some oil then sauté onions and garlic. Add canned tomatoes and vinegar. Cook until almost all the liquid has evaporated; add beef broth. Stir in carrots and bay leaves. Cook for a few minutes. Add olives, liver spread, cheese, and chili. Cook until sauce is thick and chunky.

Heat some butter in a pan then add garlic. Add beef shanks and brown on both sides.

Transfer meat to plates and top with the kaldereta sauce. Serve with roasted bell peppers on the side.

Roasting tip: Put roasted peppers in a resealable plastic bag; seal and set aside for a few minutes. The steam in the bag will make it easier to remove the charred skin.


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