Kaldereta is a Filipino classic, but red wine takes it to the next level, adding complexity to the rich tomato-based sauce. Let the flavors develop low and slow while the beef cooks to a melty tenderness, and you’ll be rewarded with a dish that’s both comforting and impressive.
And yes, you’re absolutely allowed to belt out Chappell Roan’s “Red Wine Supernova” while cooking. (We’ve definitely been singing “Red Wine Kalderetaaa” in the process.)
What type of red wine should I use?
For the best flavor, choose a full-bodied, dry red wine. Something not sweet that will complement the richness of kaldereta. Merlot and Cabernet Sauvignon are great options. There’s no need to splurge on an expensive bottle as the heat of cooking will mellow out any complex notes in pricier wines. That said, the golden rule of cooking with wine applies: if you enjoy drinking it, you can cook with it!
Ingredients
Ingredients
- 1 kg beef brisket, cut into ½-inch cubes
- 1 cup diced onions
- 3 tbsp minced garlic
- 4 tbsp tomato paste
- 2 cups red wine
- 1 cup tomato sauce
- 4 bay leaves
- 2 cups beef stock
- 1 ½ cups peeled & chopped carrots, in large chunks
- 1 ½ cups peeled & chopped potatoes, in large chunks
- 1 cup chopped red bell pepper, deseeded and in large chunks
- 1 cup olives, deseeded
- salt & pepper, to taste
Sear beef: Heat 2 tbsp oil in a large braising dish over medium-high heat. Sear the beef on all sides until browned. Remove from the pan and set aside.
Build sauce: In the same pan with the leftover oil and rendered fat, lower the heat and sauté onions and garlic until translucent and aromatic. Stir in the tomato paste and cook until it deepens in color and is less acidic.
Pour in the red wine, scraping up all the browned bits at the bottom of the pan. Let it simmer until slightly reduced.
Cook low & slow: Stir in the tomato sauce, bay leaves, and the seared beef. Pour in the beef stock and bring to a simmer. Reduce the heat to medium-low to maintain a gentle simmer. Cover and let cook, stirring occasionally, for about 3 hours. Add water as needed if it starts to look too dry.
Add vegetables: When the beef is fork-tender, add the potatoes and carrots. Let them cook until almost soft, about 15 minutes.
Add the bell peppers and olives, simmering for another 10 minutes. Season to taste with salt and pepper.
Serve: Ladle kaldereta into a serving bowl, or straight over steaming white rice in individual servings. Dig in.
