12 September 2013
Beef Corned Silverside Caldereta
1kg beef corned silverside
1 medium onion, sliced into thin rings
half a head of garlic, minced
2 medium potatoes, skinned and quartered
2 medium carrots, skinned chopped diagonally into a size roughly similar as the potatoes
1 large capsicum, roughly chopped
300g tomato sauce
70g tomato paste
a handful of raisins
salt and pepper to taste
First off, the beef corned silverside needs to lose its saltiness. Give it a good rinse, then boil the meat over low heat for an hour. Use enough water to submerge the beef. Drain, then add a second batch of water. Resume cooking under low heat for another hour or until it becomes tender. Set aside the water (which will now be your stock), and chop the meat into chunks.
While waiting for the beef to cook, start with preparations of the veggies. Just fry the potatoes, carrots, and capsicum until half-cooked. Set aside.
Pour a couple tablespoons cooking oil into the pot over medium heat. Saute the onion and garlic.
Add the beef and mix.
Next, pour back the stock, and add the tomato paste and tomato sauce. Stir and let boil.