METHOD

Beef Preparation

• 1. Marinate the beef in cane vinegar, Knorr Chicken Powder, and black pepper for at least an hour
• 2. In a pot, render the chorizo
• 3. Saute the onions, ginger, and garlic until fragrant
• 4. Add the liver spread and saute for 1 minute
• 5. Add the seared beef and pour the tomato sauce, coconut milk, and water in
• 6. Add the Knorr Beef Broth, brown sugar and bay leaf
• 7. Bring to a boil and lower the heat to a simmer until beef is fork-tender
• 8. Add the chili flakes, sliced finger chili, coconut cream, carrots, and potatoes and simmer for 15 minutes
• 9. Add the frozen peas and turn the heat off
• 10. Heat the oil in a pan until smoking point
• 11. Sear the marinated beef pieces until brown on all sides
• 12. Set aside

Chorizo Croquettes Preparation

• 1. In a separate pot, render the chorizo
• 2. Saute the onions, ginger, and garlic until fragrant
• 3. Set aside
• 4. In a bowl, combine the smoked paprika, Knorr Mashed Potato Flakes, black pepper, and chopped parsley
• 5. Add all the contents of the saute pan into the mixture and mix well
• 6. Make 30 g balls out of this mixture
• 7. Dredge these balls in flour, then dip into the beaten eggs, then cover with breadcrumbs
• 8. Deep-fry until golden brown

Presentation

• Serve the Kaldereta with a side of Chorizo Croquettes