For a richer and tastier arroz caldo, chicken is swapped out for beef kaldereta.
Arroz Caldo with Beef Caldereta
For a richer and tastier arroz caldo, chicken is swapped out for beef kaldereta.
Ingredients
Arroz Caldo with Beef Caldereta
- 300 Grams Beef (use sirloin cut), sliced into 1-inch cubes
- 1 240-ml can pineapple juice
- 1/4 Cup vegetable oil divided
- 1 medium Potatoes peeled and sliced into 1-inch cubes
- 1 large carrot peeled and sliced into 1-inch cubes
- 1/2 Cup white onion chopped
- 2 tablespoons Garlic minced
- 1 Cup beef stock
- 4 dried bay leaf
- 2 380-ml cans Tomato sauce
- 1 140-gram can liver spread
- 1 large red bell pepper cored and sliced into strips
- 1 large green bell pepper cored and sliced into strips
- Salt to taste
- 500 Grams short-grain rice
- 2 1/2 cups chicken stock
- 1/4 Cup ginger sliced
- 2 tablespoons Garlic minced
- 4 Lemongrass Bulb (Tanglad) smashed
- Salt to taste
- Toasted garlic for topping
Instructions
- Make the beef kaldereta: Combine beef and pineapple juice in a bowl. Marinate in the refrigerator for at least 1 hour or overnight.
- Heat 2 tablespoons oil in a large pot. Fry potatoes and carrots until light brown. Transfer to a bowl and set aside.
- Add remaining oil to the same pot and sauté onions until translucent. Add garlic and sauté until fragrant.
- Drain meat and discard marinade. Add beef to the pot and cook until light brown, about 5 minutes. Add beef stock and bay leaves. Cover the pot and cook for 30 minutes over medium heat or until beef is tender. Add water in the middle of cooking if the sauce is too dry.
- Add tomato sauce, liver spread, and bell peppers. Simmer for 6 minutes.
- Add fried potatoes and carrots; continue to simmer for 8 minutes or until sauce thickens. Season to taste with salt and pepper. Set aside and keep warm.
- Make the arroz caldo: place all ingredients in a medium pot. Let cook over medium heat until rice becomes soft and mushy. Season with salt and pepper.
- Fill bowls with arroz caldo and top with beef kaldereta. Sprinkle tops with toasted garlic, green onions, and leeks, if desired.
TIP: To make your own chicken stock, heat oil in a large pot. Sauté ginger, garlic, and leeks. Add chicken bones and cook until brown. Add 4 cups water and bring to a boil. Reduce heat to low and simmer for 1 hour. Strain and discard bones and vegetables.
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