Corned Beef Caldereta
Use the best chunky corned beef you can find for best results.
- 1 Delimondo Corned Beef Ranch Style 380g can
- 2 cloves garlic minced
- small onion chopped
- tomato chopped
- 1 tomato sauce 115g sachet
- ¼ 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.