Crispy Caldereta
Unilever Food Solutions Philippines
Recipe detail information Crispy Caldereta
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name
1.00
kg
Beef-brisket
20.00
g
Knorr Aromat Seasoning Powder - 10 x 1 kg
45.00
ml
Canola Oil 50 g red onion, quartered 50 g white onions, diced
10.00
g
Garlic, peeled 30 g garlic cloves, peeled and sliced
85.00
g
Carrots, large diced
30.00
g
Liver Spread 60 g Knorr Beef Broth, diluted in 1 to 1 ½ liters of water 2 pcs red bird’s eye chili, sliced 2 pcs bay leaves
5.00
g
Paprika
150.00
g
Pickle relish
150.00
g
Cheese, Cheddar (Aged)
150.00
g
Knorr Napoli Tomato Sauce - 6 x 750 g
150.00
g
Cornstarch
50.00
g
Red Bell Pepper
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
50.00
g
Green bell pepper
30.00
g
Toasted Garlic Chips
Preparation 1. In a large sauté pan, sear beef in a hot oil until all sides are lightly browned. Transfer to a braising pan. 2. Remove excess oil from the sauté pan. Add the onions, sliced garlic cloves, and carrots. Let it sweat until fragrant. Add liver spread and pour in the prepared Knorr Beef Broth. Let it come to a boil. Transfer the simmering liquid to the braising pan. Add more beef stock until the meat is fully covered. 3. Add bay leaves and let it simmer until beef is tender. You can cover the pan with foil and let it braise in the oven at 350F. 4. When beef is already tender, remove from the braising liquid and let it cool. Set it aside until ready to use. Strain the liquid and set it aside. 5. In a sauce pan, sauté onions, smashed garlic, and red bird’s eye chili until fragrant. Add pickle relish, paprika, and cheese. Stir carefully until the cheese starts to melt. Pour in the stick and let it come to a boil. 6. Whisk in the Knorr Napoli sauce. Let it simmer for at least 5 minutes. Adjust seasoning with fish sauce. Keep warm and set the sauce aside. Shred beef like adobo flakes using a fork or your clean hands. 7. Dredge shredded beef with cornstarch. Deep fry beef in hot oil until crispy. Be careful not to over fry the beef. 8. Heat oil in a sauté pan and sauté bell peppers. Set aside. Place the sauce on the bottom of the serving dish. Top with shredded beef and sautéed bell pepper on top. Sprinkle with toasted garlic chips.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Recipe detail information Crispy Caldereta
Yield
1 batches
Ingredients (1 batches) Amount
Measure
Name
1.00
kg
Beef-brisket
20.00
g
Knorr Aromat Seasoning Powder - 10 x 1 kg
45.00
ml
Canola Oil 50 g red onion, quartered 50 g white onions, diced
10.00
g
Garlic, peeled 30 g garlic cloves, peeled and sliced
85.00
g
Carrots, large diced
30.00
g
Liver Spread 60 g Knorr Beef Broth, diluted in 1 to 1 ½ liters of water 2 pcs red bird’s eye chili, sliced 2 pcs bay leaves
5.00
g
Paprika
150.00
g
Pickle relish
150.00
g
Cheese, Cheddar (Aged)
150.00
g
Knorr Napoli Tomato Sauce - 6 x 750 g
150.00
g
Cornstarch
50.00
g
Red Bell Pepper
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
50.00
g
Green bell pepper
30.00
g
Toasted Garlic Chips
Preparation 1. In a large sauté pan, sear beef in a hot oil until all sides are lightly browned. Transfer to a braising pan. 2. Remove excess oil from the sauté pan. Add the onions, sliced garlic cloves, and carrots. Let it sweat until fragrant. Add liver spread and pour in the prepared Knorr Beef Broth. Let it come to a boil. Transfer the simmering liquid to the braising pan. Add more beef stock until the meat is fully covered. 3. Add bay leaves and let it simmer until beef is tender. You can cover the pan with foil and let it braise in the oven at 350F. 4. When beef is already tender, remove from the braising liquid and let it cool. Set it aside until ready to use. Strain the liquid and set it aside. 5. In a sauce pan, sauté onions, smashed garlic, and red bird’s eye chili until fragrant. Add pickle relish, paprika, and cheese. Stir carefully until the cheese starts to melt. Pour in the stick and let it come to a boil. 6. Whisk in the Knorr Napoli sauce. Let it simmer for at least 5 minutes. Adjust seasoning with fish sauce. Keep warm and set the sauce aside. Shred beef like adobo flakes using a fork or your clean hands. 7. Dredge shredded beef with cornstarch. Deep fry beef in hot oil until crispy. Be careful not to over fry the beef. 8. Heat oil in a sauté pan and sauté bell peppers. Set aside. Place the sauce on the bottom of the serving dish. Top with shredded beef and sautéed bell pepper on top. Sprinkle with toasted garlic chips.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
