Crunchy Caldereta
Unilever Food Solutions Philippines
Recipe detail information Crunchy Caldereta
Yield
1 batches
Ingredients (1 batches) Amount 1.00
Measure
Name
kg
Beef-brisket (Large dice)
20.00
g
Knorr Aromat Seasoning Powder - 10 x 1 kg
125.00
ml
Canola Oil
45.00
g
Red Onions (cut into quarters)
10.00
g
Garlic, peeled (smashed)
100.00
g
Carrots, large diced
85.00
g
Liver Spread
30.00
g
Knorr Beef Broth Base - 6 x 1.5 kg (diluted in 1.5 liters of water)
2.00
pc
Herbs Dried - Bay Leaf
50.00
g
White Onion
30.00
g
Garlic, peeled (sliced)
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
2.00
pc
Red Bird's Eye Chili
5.00
g
Paprika
150.00
g
Pickle relish
150.00
g
Cheese, Quickmelt
180.00
g
Knorr Napoli Tomato Sauce - 6 x 750 g
45.00
ml
Fish Sauce / Patis (optional, to taste) FOR THE CRISPY BEEF Cooked Beef Brisket
150.00
g
Cornstarch Oil, for frying TO ASSEMBLE Canola Oil
50.00
g
Red Bell Pepper (sliced)
50.00
g
Green bell pepper (sliced) Shredded fried beef
30.00
g
Toasted Garlic Chips
Preparation FOR THE BRISKET
1. Season diced beef with Knorr Aromat Powder. 2. In a large hot saute pan, sear the beef in hot oil until all sides are lightly browned. Transfer to a braising pan. 3. Remove excess oil from the saute pan. Add the onions, garlic cloves and carrots. Let it sweat until it fragrant. 4. Add the liver spread and pour in the prepared Knorr Beef Broth. Let it come to a boil. Transfer the simmering
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
liquid to the braising pan. Add more beef stock until the meat is fully covered. 5. Add the 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 350 F. 6. When the 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. 7. In a sauce pan, heat oil and saute onions, garlic, red bird's eye chili until fragrant. 8. Add the pickle relish, paprika and cheese. Stir carefully until the cheese is starting to melt. Pour in the stock and let it come to a boil. 9. Whisk in the Knorr Napoli sauce. Let it simmer for at least five minutes. 10. Adjust seasoning with fish sauce. Keep warm and set the sauce aside.
FOR THE CRISPY BEEF
1. Shred the beef using a fork or your clean hands (like adobo flakes). 2. Dredge the shredded with cornstarch. 3. Deep-fry the beef in hot oil until crispy. Be careful not to over-fry the beef.
TO ASSEMBLE
1. Heat oil in a saute pan and saute the bell peppers. Set aside. 2. Place the sauce on the bottom of the serving dish (soup plate or tapas plate). 3 Top with the shredded beef. 4. Top the beef with sauteed bell peppers. 5. Sprinkle with toasted garlic.
3
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Recipe detail information Crunchy Caldereta
Yield
1 batches
Ingredients (1 batches) Amount 1.00
Measure
Name
kg
Beef-brisket (Large dice)
20.00
g
Knorr Aromat Seasoning Powder - 10 x 1 kg
125.00
ml
Canola Oil
45.00
g
Red Onions (cut into quarters)
10.00
g
Garlic, peeled (smashed)
100.00
g
Carrots, large diced
85.00
g
Liver Spread
30.00
g
Knorr Beef Broth Base - 6 x 1.5 kg (diluted in 1.5 liters of water)
2.00
pc
Herbs Dried - Bay Leaf
50.00
g
White Onion
30.00
g
Garlic, peeled (sliced)
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
2.00
pc
Red Bird's Eye Chili
5.00
g
Paprika
150.00
g
Pickle relish
150.00
g
Cheese, Quickmelt
180.00
g
Knorr Napoli Tomato Sauce - 6 x 750 g
45.00
ml
Fish Sauce / Patis (optional, to taste) FOR THE CRISPY BEEF Cooked Beef Brisket
150.00
g
Cornstarch Oil, for frying TO ASSEMBLE Canola Oil
50.00
g
Red Bell Pepper (sliced)
50.00
g
Green bell pepper (sliced) Shredded fried beef
30.00
g
Toasted Garlic Chips
Preparation FOR THE BRISKET
1. Season diced beef with Knorr Aromat Powder. 2. In a large hot saute pan, sear the beef in hot oil until all sides are lightly browned. Transfer to a braising pan. 3. Remove excess oil from the saute pan. Add the onions, garlic cloves and carrots. Let it sweat until it fragrant. 4. Add the liver spread and pour in the prepared Knorr Beef Broth. Let it come to a boil. Transfer the simmering
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
Unilever Food Solutions Philippines
Recipe detail information
liquid to the braising pan. Add more beef stock until the meat is fully covered. 5. Add the 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 350 F. 6. When the 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. 7. In a sauce pan, heat oil and saute onions, garlic, red bird's eye chili until fragrant. 8. Add the pickle relish, paprika and cheese. Stir carefully until the cheese is starting to melt. Pour in the stock and let it come to a boil. 9. Whisk in the Knorr Napoli sauce. Let it simmer for at least five minutes. 10. Adjust seasoning with fish sauce. Keep warm and set the sauce aside.
FOR THE CRISPY BEEF
1. Shred the beef using a fork or your clean hands (like adobo flakes). 2. Dredge the shredded with cornstarch. 3. Deep-fry the beef in hot oil until crispy. Be careful not to over-fry the beef.
TO ASSEMBLE
1. Heat oil in a saute pan and saute the bell peppers. Set aside. 2. Place the sauce on the bottom of the serving dish (soup plate or tapas plate). 3 Top with the shredded beef. 4. Top the beef with sauteed bell peppers. 5. Sprinkle with toasted garlic.
3
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
08.05.2017
