Corned Beef Caldereta in a white bowl
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Corned Beef Caldereta

Use the best chunky corned beef you can find for best results.
Course: Main Course
Cuisine: Filipino
Keyword: pantry cooking, quick
Servings: 4


  • 1 Delimondo Corned Beef Ranch Style 380g can
  • 2 cloves garlic minced
  • small onion chopped
  • tomato chopped
  • 1 tomato sauce 115g sachet
  • ΒΌ cup coconut milk
  • potato cubed
  • carrot cubed
  • green bell pepper chunks
  • 2 tbsp vinegar
  • 1/2 cup green olives optional
  • 1/2 85g can of liver spread
  • red pepper flakes to taste
  • salt and pepper to taste
  • 1 red chili optional


  • Saute garlic and onion. Deglaze with vinegar
  • Add chopped tomato, potato and carrot
  • Pour a bit of water
  • When the potato and carrot is almost cooked, add corned beef. Simmer
  • Pour tomato sauce and liver spread, mix and simmer
  • Add green olives, green bell pepper and coconut milk
  • Red pepper flakes, salt and pepper to taste. Red chili optional.
  • Bring to boil and turn off as soon as all vegetables are cooked.
  • Be careful not to stir too much to keep the corned beef chunks intact.