Food Network

Philippine Beef Caldereta
This recipe tastes better when prepared a day beforehand and reheated at serving time... it gives the flavors time to blend in!










* 1 1/2 lbs stewing beef, cut into 1 1/2-inch cubes
* 1/2 cup cider vinegar
* 6 crushed black peppercorns
* 3 cloves of garlic, crushed
* 4 tablespoons oil
* 2 medium potatoes, peeled, cut into 1/2 inch cubes
* 1 medium onion, cut in half, thinly sliced
* 1 cup beef broth
* 1 cup tomato sauce
* 1 bay leaf
* 1/2 red bell pepper cut into 1/4-inch strips
* 1/2 green bell pepper cut into 1/4-inch strips
* 2 ounces liver sausage (optional)
* 1 teaspoon hot pepper sauce
* Salt to taste

* Marinate beef in vinegar, peppercorns, and garlic for at least 30 minutes. Drain well
* In 2 tablespoons oil, fry beef in batches until browned on all sides. Remove, set aside
* Add onion and more oil if necessary
* Saute on moderate heat, about 5 minutes, until soft but not brown (the shiny stage, I call it)
* Add beef, broth, tomato sauce & bay leaf. Bring to a boil
* Reduce heat and simmer, covered, for 1-1/2 hours
* Add potatoes & red and green peppers
* Continue cooking until potato is soft (but not overcooked!!)
* Add optional liver sausage and hot pepper sauce. Simmer another 2 minutes or so
* Season to taste with salt, if desired. Put in serving dish, garnish with sliced boiled eggs and sliced stuffed olives
* Serve with rice



Remember, best when cooked a day in advance, or at least in the morning the day you plan to serve for dinner
source :www.geocities.com/webcipes