beef kaldereta

Book exclusive recipe! You can find it on Steak Simplified, our handbook/cookbook/memoir (page 162). Pre-order here.

If there is a word to describe filipino food, it’s cosy, and combines salty and sweet with just the right amount of acidity. This tomato-based dish stems from when the Philippines was colonized by Spain (very similar to Spanish guiso style cooking) and is incredibly comforting, at the same time providing so much good sustenance from the vegetables. Some versions use lamb, liver spread and olives; I choose brisket for mine (the more marbled the better), potato and lentils as my thickener and the peppers are a must for that pop of color!

You may be wondering why we have Kaldereta, a filipino recipe! The author of Steak Simplified, Joan Tuaño Rumsey, is a proud filipina and wanted to share the flavors of her home country to the world with her book about their family enterprise, La Carne.

Photos by John Magdalinos - Apertura Project.