Slow Cooker Beef Brisket Caldereta

A delicious beef brisket stew. The caldereta is one of the popular dish in the Philippines.  This recipe is better the next day and so easy to reheat because it has lots of sauce!

Serves: 6-8

Equipment: Slow Cooker, 6.5 liter

Ingredients 

• 1.2 kilograms beef brisket 
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, chopped
• 1 piece medium onion, chopped
• 5 pieces fresh bay leaf
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 4 pieces  large carrots, peeled and chunked
• 250 grams white baby potato, peeled
• 6 cups salt reduced beef stock
• 2 cups capsicum, diced
• 2 pieces Thai chili, chopped
• 2 cans,  (170 grams) liver spread
• ¼ cup peanut butter 
• 1 cup green olives with pimento
• salt and pepper to taste

To Serve: steamed rice

Method 

1. Cut the beef brisket into chunks.
2. Season the beef chunks with salt and pepper.
3. Heat the olive oil over medium high heat in a large cooking pan.
4. Sear the beef chunks until light brown. Set aside.
5. In the same pan sauté the garlic and onion until soft. Stir in bay leaf, tomato paste, carrots and potatoes for at least 2 minutes. Deglaze the pan with at least ¼ cup beef stock.
6. Place the seared beef and the sautéed vegetables in the slow cooker.
7. Pour the beef broth and tomato sauce.
8. Cover and cook on low until the beef is tender between 6-8 hours.
9. If the beef is already tender add the liver spread, peanut butter, capsicum, olive with pimento and chili.
10. Season with salt and pepper if needed .
11. Cook for at least 1 hour.

Thai chili in the kitchen garden!

Silverbeet in the kitchen garden!

Jeremiah 29:11

For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.

Mrs. Shirley Simmons