Beef Caldereta with Coco Milk
- 15 ml Butter and 15 ml Olive Oil
- 910 g / 1 kg stewing beef, chopped into 1,5-2” chunks,
- 6-8 garlic cloves, crushed
- 2 medium onions, chopped
- 4-5 Plum Tomatoes, diced
- 5 ml Salt
- 2,46 ml, freshly ground Black Pepper
- 10 ml, Fish Sauce*
- 2 Bay leaves
- 240 ml Beef broth (or water)
- 1 can of Coconut Milk*
- 3-4 medium Red potatoes, chopped into 1" cubes
- 2 medium carrots, sliced into 1" cubes
- Additional oil for frying the potatoes and carrots
- 0,5 large Red Bell Pepper, chopped
- 0,5 large Green Bell Pepper, chopped
- 1 Chili/hot pepper of choice or 1,23-2,46 ml Red Chili flakes*
- 30-44 ml Del Monte tomato sauce
- 1 Chili/hot pepper of choice or 1,23-2,46 ml Red Chili flakes
- Heat the olive oil and butter over medium to high heat in a heavy sauce pan or Dutch oven. Just heat until butter is melted.
- Sear the beef chunks on all sides. Do it in batches if they won’t fit in the pan. Set aside.
- In the remaining fat, saute the garlic cloves and chopped onions for a minute.
- Add the diced tomatoes and cook for about 3-4 minutes or until the tomatoes have softened a little. Return the beef to the pan. Stir everything.
- Season with salt, pepper and fish sauce (if using). Add the bay leaves at this point.
- Pour in the beef broth or water and the coconut milk.
- Bring to a boil. Lower the heat, cover and simmer until the meat is fork tender about 1 1/2 -2 hours. Stir occasionally during cooking. If by any chance, the stew dries up just add a little water or beef broth.
- In the meantime, fry the chopped potatoes and carrots. When the meat is already tender, add the potatoes, carrots and bell peppers. If using some chili peppers, add it at this point.
- Continue to cook for about 5 minutes or until the bell peppers are tender.
- Stir in the and tomato sauce. Simmer until everything is heated thoroughly.
- Adjust the seasoning with a little salt or fish sauce, if necessary.
Blade / Chuck
Cube Roll / Ribs
Chuck Short Ribs are removed from the Chuck and include the ribs, intercostal muscles and a major portion of the muscle overlying the ribs. Slow cooked, beef chuck ribs are both tender and flavoursome. Grilling chuck ribs prior to consumption assists with the caramelisation of marinades and fat.
Striploin / Shortloin
The Rump is prepared from the Hindquarter and is removed by separating the Rump from the Shortloin. The rump consists of a number of hindquarter muscles. Compared to some of the muscles making up the other hindquarter primal cuts the rump muscles do less work on the animal and are therefore reasonably tender. A boneless cut, the Rump is very flavoursome and well suited to roasting.
Silverside / Topside
The Tenderloin is located in the hindquarter of the animal and does very little work. As a result the tenderloin is very lean and tender, and should be cooked using very hot temperatures to sear and retain moisture. A denuded tenderloin has been trimmed of the silverskin and can be roasted whole.
Brisket consists of well exercised muscles located in chest and underside regions of the carcass. It is removed from the forequarter between the 1st rib to the 13th rib. This cut is best slow cooked and braised as it contains connective tissue that needs softening. Brisket is flavoursome and is perfect for shredding.
Bone in Blade Steak (Y-Bone Steak)
Y-bone steak comes from the shoulder blade and is a very under rated steak. If your on a budget this steak ticks all the boxes, its tasty, its tender and best of all its great price.
The Blade roast is a flavoursome cut of meat that is best cooked by moist heat methods such as braising or roasting in liquid. Slow cooking helps to soften the connective tissue located between the muscles of this cut.
Boneless Blade Steak
Blade steak is from the shoulder region and is made up of several muscles with layers of fat and connective tissue within them. Blade steak is a versatile cut with a great flavour which can be cooked as is, cut into strips for stir-fries or diced for slow-cooking.
Oyster Blade Steak
The oyster blade is the muscle that sits below the shoulder blade, bisected by a long line of thin connective tissue. When separated from the shoulder, it's cut into steaks. When cooking oyster blade steak it is important to score or remove the centre gristle to prevent curling when cooking. Cut into thin strips, oyster blade steaks are also suited to stir-fries.
The chuck contains a mix of meat, fat and connective tissue that when braised or stewed is flavoursome and tender.
Chuck Diced is used in casseroles or slow moist cooking methods such as braising. The connective tissue gently melts allowing the meat to become very tender as well as adding to the flavour.
Porterhouse (Sirloin Steak Bone-in)
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
The Striploin is also known as the Sirloin and runs near the spine on the hindquarter of an animal. As a larger portion this cut can produce a tender, flavoursome roast.
The T-bone steak consists of two primals, the Tenderloin and Striploin. Named for its T-shaped bone this steak is best grilled or barbecued.
Rump steaks are cut from a whole D-Rump and are generally known as 'full face' rump steaks. The fat layer from the rump cap is usually retained. Rump steaks are best grilled or barbequed and offer a strong meaty flavour.
Rump roast is a boneless piece of beef, cut from the hindquarter that covers the hip bone. It’s made up of three of the five rump muscles that do little work resulting in a mix of textures and levels of tenderness. Full of flavour, rump roast is succulent and tender when roasted or diced for casseroles.
Beef Rump medallions are cut from the Eye of Rump where the Rostbiff has been trimmed of the 'undercut' muscles and connective tissue and portioned length-ways into logs. Portions cut from these logs are known as Beef Rump medallions. The medallions are perfect for pan-frying, grilling or the barbecue.
Tenderloin Steaks are suited to grilling or pan frying and preferably served medium rare. Centre cut tenderloin portions are taken from the middle section of the tenderloin that consists of one muscle. The butt end of the tenderloin contains two other muscles that are not included when cutting centre cut steaks.
Eye Fillet - Centre Cut
The eye fillet centre cut is tender and juicy with a delicate flavour. Cut from the centre of one of only two tenderloins, it comes from the muscle that does the least amount of work. With little or no fat or connective tissue, this cut is very lean. It can be oven-roasted, cut into steaks, or sliced into strips for stir-fries.
The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it’s so lean and tender, it is best suited to fast, hot cooking methods ensure it retains moisture, flavour and tenderness.
Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside. As a well-used muscle, it’s extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked low and slow in a casserole or braise.
After removal of the Topside Cap, the Topside is trimmed and then portioned for schnitzels or sandwich steaks. These steaks need to be thin when cooked at high temperatures due to the high connective tissue content. Steaks can be further sliced and diced for stir fry and casseroling respectively.
Silverside comes from the outside of the rear leg and sits between the knuckle and the topside. It’s named after the silver wall of connective tissue that sits on the side of the cut, removed before cooking. Because this cut comes from well-exercised muscles, it needs the gentle moist cooking method of corning. The resulting texture melts off the fork. Carve it fat side up, across the grain to ensure maximum tenderness.
Eye of Round (Girello)
Eye Round is a single muscle that is removed from the Outside and can be used for a small roast or slow, low moist heating methods.
Gravy Beef (Boneless Shin)
Beef Shin Meat is derived from the muscles removed from the fore and hind shank bones. Shin meat contains a lot of connective tissue and therefore needs to be cooked using a long, low moist cooking methods.
Osso Bucco (Shin Bone-In)
Shin slices are derived from the shank and can be deboned if required. Osso bucco is usually cut from the Hind Shank due to the consistent circular shape of the bone. Osso bucco cut from the Hind shank is ideally cooked by moist cooking methods such as stewing and braising. The bone can be removed from the shanks to create 'gravy' steaks.
Filled with flavor, Rolled Brisket is a Beef cut that is preferred by many due to its low price. The cut has a significant amount of fat, which adds to its richness and tenderness. The Rolled Brisket comes from the Brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed.
A round steak is a beef steak from the \"round\", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Knuckle steaks are also known as 'Round steaks', 'Minute steaks' or 'Medallions'. They are best suited to moist, slow cooking methods however they can be roasted if sealed by pan frying first to prevent them from drying out. Knuckle steaks can also be used for schnitzel.
New York Cut (Striploin Steak Boneless)
Prepared from the Shortloin by removal of the Tenderloin and all bones. Also known as Porterhouse, Sirloin or New York Cut. Excellent for grilling and barbecuing.
Inside skirt found opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. This cut comes from the short primal plate section right under the rib primal with a higher fat content. Skirt Steak is a thin, flavorful cut that's best when marinated and seared over high heat.
Chuck Neck Roast
Chuck neck roast is rich in flavor and tender after slow-cooking.
Point End Brisket
Point End Brisket is part of the brisket closest to the head of the animal. Usually this is sold as 'deckle off', where the connective tissue holding the muscles to the rib cage is removed. Slow cook this cut to render down the fat and connective tissue.
Navel End Brisket
Navel End Brisket is part of the brisket closest to the navel of the animal. The Navel End Brisket usually contains more fat than the Point End Brisket. Slow cook this cut to render down the fat and connective tissue.
Bolar Blade is prepared from a whole Blade by removal of the Oyster Blade along the natural seam.
Oyster Blade Steak is removed from the Bolar Blade by separation along the natural seam. Roasting assists with the breakdown of the connective tissue in this cut.
The chuck tender gets its name from its shape - long and narrow with a pointed tip, similar to a Tenderloin—rather than its tenderness. The muscle is very lean and should be slow-cooked rather than roasted or grilled.
Taken from the muscle beneath the loin in the abdominal area. The flank steak is incredibly lean, and practically free of connective tissue so very little trimming is required. Flank steaks are incredibly flavoursome and easy to cook. Due to the coarse grain that runs along the length, Flank Steaks are ideal when prepared with rubs & marinades.
A boneless cut with a hearty texture that's a good source for fajita meat. Marinate and grill or broil.
The Rostbiff is prepared from the Rump by removal of the Rump Cap along the natural seam. The Rostbiff contains very little subcutaneous fat. The flavours of this cut come to life when roasted.
The Tri-tip is a flavoursome triangular and flat shaped cut removed from the Rump. It can be roasted whole or cut into small steaks for grilling or barbecuing.
Also known as Beef Inside. The muscles of the Topside are well exercised and therefore are quite lean and contain connective tissue. Best cooking methods for this cut as a whole portion are braising and casseroling.
Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.
The Outside Flat is derived from the Outside after the Eye Round has been removed. It is commonly used for corned beef or cooked using slow moist cooking methods as its dense lean muscle structure means its prone to drying out.
The beef Knuckle is derived from the Thick flank by removal of the Knuckle cap. The Eye of Knuckle is the centre muscle that contains less connective tissue than the other thick flank muscles and is well suited to moist slow cook methods.
The heel muscle is seam cut and two tender muscles are removed to use this pavé. A section of coarse grain meat is removed.
Plate Short Ribs
The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs, exhibiting good beef flavour the plate short ribs are good braised or on the grill with your favourite rub.
Ribeye (scotch Fillet) Steak
A Rib Eye steak is portioned from an OP Rib and contains a Rib bone. The standing rib muscles are not required to do much work on an animal and therefore are very tender. These steaks are best grilled or barbecued.
This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.
Chuck Ribs (Back Ribs)
Back Ribs are the rib bones after removal of the rib set from the prepared rib. The meat is contained between the ribs and is very flavoursome. Back ribs are best slow cooked or braised to soften the connective tissue that holds the meat to the ribs.
Short Ribs contain rib bones left after the removal of the Prepared Ribs, Chuck and Brisket from the Forequarter. Beef Short Ribs contain good layers of muscle and fat and are ideally slow cooked initially to soften the connective tissue prior to barbecuing or grilling.
Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.
Rib Cutlet - Cowboy Steak
Tender, bone-in steak with a frenched rib presentation that is great for the grill.
Cube Roll Roast (Scotch Fillet / Ribeye)
The Cube Roll Roast is also known as the Scotch Fillet or Boneless Rib Eye. It is best cooked as a roast and served medium rare.
The Hanger Steak comes from the upper (lumbar) portion of the diaphragm. Not usually known as a tender cut, the Hanger needs to be cooked quickly over a high heat. For maximum tenderness slice against the grain before serving.
Cheek is the hard-working, lean facial cheek muscle, housing an abundance of connective tissue, known as collagen. This cut responds well to moist, slow extended cooking methods. As the collagen breaks down, it produces a tender and flavoursome result. Cheek is perfect diced in curries, braises and stews, but also holds its shape well when cooked whole.