Saturday, January 7, 2017

substitute for liver spread: liverwurst or braunschweiger. a caldereta or kaldereta recipe in Arizona.

if you can not find liver spread where you live-chances are you give up making caldereta/kaldereta. don't be depressed. there's a solution! go to your nearest/favorite grocery (deli) store and get at least a pound or half of liverwurst or braunschweiger. they are considered to be German liver sausages. For me, it looks and taste more like a paste or spread. Anyway-sausage that is!

caldereta or kaldereta, is a Spanish word translated to "cauldron". It's one of those 400-year Spanish occupation dish that the Philippine cuisine inherited or adopted. It is supposed to be a goat stew but if you have no goat meat-you improvise and substitute-right? just like any other dish/recipe I make in this blog-I have to adapt and overcome and so should YOU.

Veal or lamb can also be used.

this is a Del Monte Kitchenomics original recipe that i tweaked big time for the Filipino cook in an American (or Western) kitchen unless you still cook in grams-go ahead use their recipe instead.

PS: make some liver (lechon) sauce too with liverwurst or braunschweiger! I made some using SeriousEats.com recipe.


photo does not do any justice but this was one damn good caldereta/kaldereta esp with hot, steamed rice. Yes you can eat this with a warm, crusty bread!

Makes 4-6 servings.

Ingredients:

1.5 lbs boneless Beef Short Ribs (or spareribs) cut into serving portions
1⅓ cups Olive Oil
1 large Onion, chopped
2 pcs Serrano peppers, sliced and removed of white pith and seeds
1 cup liverwurst or braunschweiger, mashed
6 cups water
4 pcs dried Laurel leaves
4 medium potatoes, cut into chunks
1⅛ cup Spanish Green Olives
2/3 cup bread & butter chip pickles, drained (or 2 whole, chopped 1/2 cm crosswise)
1 large Red Bell Pepper (cut into strips)
1 large Green Bell Pepper (cut into strips)
2⅓ cups Green Peas canned (drained) or frozen
¾ cup shredded, mild Cheddar Cheese

8 cloves Garlic crushed (for marinade)
2⅓ tbsp cracked balck pepper(for marinade)
5¾ tbsp Soy Sauce(for marinade)
2 pouches (250 grams each)Del Monte Original Style Tomato Sauce
1/2 cup vinegar or white wine (for marinade)

Procedure:

Marinate beef for 1 hour in the refrigerator. Remove from marinade and set aside marinade.

Brown meat pieces in olive oil until all the 'meat water' has evaporated and the fat/oil remains. Set aside meat.

You can add more oil if you want. Heat the pan. Remove garlic from marinade and sauté together with onion for 5 minutes.

Add beef, Serrano peppers and mashed liverwurst or braunschweiger, then sauté for 10 minutes.

Add remaining marinade, Tomato Sauce and water. Cover and simmer over low heat for 1 hour or until beef is almost tender, adding more water if needed.

Add potatoes, olives, pickles and bell pepper. Simmer for 15 minutes or until potatoes are tender.

Add frozen peas and cheese. Allow to simmer.

Serve.