In New York Engagement, Craig prepared three dishes for the family lunch where Blake introduced Krista to the Ryans: longganisa coddle, chicken lechon with mushrooms and whiskey-cream sauce, and Guinness caldereta. All three are Irish and Filipino fusion dishes you can serve whole year round but especially fitting for St. Patrick’s Day. In some places, late winter snow still clings to the ground. In others, soft rain is already falling to prepare for new life to spring forth.
Guinness Caldereta is a hearty beef stew great for sharing with the family. Cooking time depends on the cut and amount of beef you choose, but you can never go wrong with a longer simmer for more tender meat. Some Filipinos don’t use carrots and potatoes in their caldereta. Some have peas and olives. Some Irish beef stews contain celery and turnips. You can personalize to your taste. This is my own interpretation of the dish.
Ingredients: (Serves 4)
2 pounds boneless beef chuck roast (or beef round for leaner option), cut into 1-inch pieces
1 bottle (~ 11 ounces) Guinness beer
20 pieces peppercorn, crushed
2 teaspoons salt
4 cloves garlic, crushed
1/4 cup cooking oil
1 medium onion, chopped
1 tablespoon tomato paste
1/2 cup tomato sauce
1 1/2 cup low-sodium beef broth
1 cup red or green pepper, cut in strips
3 carrots, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
1 piece bay leaf
1/3 cup liver spread
- Marinate beef in mixture of 1/2 cup beer, peppercorn, salt, and garlic for 1 1/2 to 2 hours. Preheat oven to 350 degrees Fahrenheit. Heat oil in a Dutch oven over medium-high heat and fry beef until browned on all sides (about 10 minutes). Set aside.
- Sauté onions in one tablespoon of oil until translucent. Add marinade and tomato paste, stir for one minute, then deglaze with the remaining Guinness. Return beef to Dutch oven. Pour tomato sauce and beef broth.
- Cover and bake 1 hour. Stir in pepper, carrots, and potatoes. Re-cover and bake for about an hour or until beef and vegetables are tender. Blend in liver spread. Cook 5 more minutes. Serve with rice or soda bread.
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