Breakfast/Brunch Main Dish

Beef Kaldereta

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  • Potato Type: Russet
    Cuisine: AsianLatin / Hispanic
  • Serves: Serves 6-8
    Prep Method: Boiled
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Recipe by: Chef Myrna Segismundo

Heirloom Recipe Collection. These are treasured family recipes that have been handed down from generation to generation. Tried and tested recipes whose rich, comforting flavors not only please the palate but warm the heart and soothe the soul. Be ready to be introduced to familiar but unusual dishes crafted with different kinds of fresh table stock potatoes and be surprised that there is a whole potato wonderland out there just waiting to be discovered. There’s such a wide selection of potatoes now, especially with the introduction of U.S. varieties in recent years, which can practically go into any Filipino dish, heirloom dishes included. Read on!


  • 2 kgs. beef spare ribs or top blade, trimmed and cut into 3-inch slices
  • enough water to cover meat
  • 2 Tbsps. oil
  • 4 cloves garlic, pounded
  • 2 pcs. white onion, coarsely chopped
  • 2 pcs. tomatoes, minced
  • 2 cups tomato sauce
  • 4 Tbsps. soy sauce
  • 4 pcs. U.S. Russet Potatoes, peeled and sliced into quarters
  • 2 pcs. carrots, peeled and sliced into 1 /2-inch rings
  • 2 pcs. chorizo de Bilbao, sliced into 1/4-inch rings
  • 1 pc. red bell pepper, sliced into 1/2-inch strips
  • 1 pc. green bell pepper, sliced into 1/2 in strips
  • 2 pcs. bird’s eye chilies, optional
  • 1/2 cup green olives
  • salt and pepper to taste


1. Place beef in a pot and cover with water. Boil meat over medium heat until tender. Remove, and reserve stock.
2. In a preheated pot with oil, sauté garlic, onion and tomatoes.
3. Add beef, tomato sauce, soy sauce, reserved stock, Russet potatoes, carrots, chorizo, bell peppers and chili. Simmer until potatoes and carrots are cooked. Add green olives.
4. Season with salt and pepper. Serve warm.


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