01:13.8
Let's soak it first so that our Caldereta would really be tasty.
01:19.3
So I'm going to put in here, this is garlic, crushed garlic.
01:26.8
Del Monte Red Cane Vinegar.
01:29.8
I use this because it is naturally fermented.
01:33.3
No preservatives and no artificial chemicals.
01:40.3
So you just pour it there and some black peppercorn.
01:46.3
So you just mix it like this and let's soak it for around 30 minutes.
01:56.3
So let's just leave it there and you soak it for 30 minutes but make sure that your marinade, your beef is well covered.
02:08.3
Okay, so it's been 30 minutes.
02:12.3
What I'm going to do is I'm gonna heat up my all-purpose pot.
02:18.3
So medium high flame because we're going to sear our beef.
02:23.3
So you're gonna sear it so that the flavors would come out more.
02:27.3
You can get the caramelization on your pan.
02:30.8
That will give extra flavor and color on your Caldereta.
02:36.8
So I'm gonna remove my marinade here or actually, I'm just gonna push it like that.
02:43.8
You push it so that we can wash it less.
02:47.8
So I get my tong and I'm gonna flip my all-purpose pot so that I can put my seared beef here.
02:58.3
You have to do this in batches, don't do it suddenly.
03:01.8
Otherwise, you won't be able to achieve the nice browning.
03:09.8
And wait for it to smoke a bit.
03:13.8
So your pot should be really hot.
03:20.3
So when your pot is really hot, put it one by one, okay?
03:27.8
Don't do it suddenly.
03:36.8
It would really splatter a bit.
03:40.8
So you remove that garlic.
03:43.8
We're gonna put it together with the seared beef later.
03:51.8
It needs to brown, so both sides.
03:54.8
You brown it, there.
03:56.8
It smells so good.
04:00.8
So I'm using here beef Kenchi.
04:03.8
Because it's nice that you can see the layers of fat.
04:07.8
It becomes more soft, more juicy.
04:10.8
But of course, you can use brisket or any tender part.
04:14.8
If you want the ribs, you may also use that.
04:19.8
So you remove it one by one there.
04:22.8
And then the next batch.
04:38.8
So there, it's nicely browned.
04:40.8
And I really like that the bottom of my all-purpose pot is browned too.
04:45.8
Because that's where the flavors would really come from.
04:53.8
And then next, let's sauté it already.
04:56.8
Oil and I'm going to put my onions.
05:00.8
I have here chopped onions.
05:05.8
You can see the flavors.
05:08.8
The caramelization that sticks under the all-purpose pot.
05:14.8
And that's what would give flavor to your sauce.
05:19.8
Then I will also get the garlic from the marinade.
05:22.8
You put it there.
05:28.8
If you want it spicy, you may put chili pepper.
05:34.8
Chopped chili pepper.
05:36.8
I like my Caldereta extra spicy that's why I put a bit more.
05:42.8
And now, we may put our beef back.
05:49.8
There it is, right?
06:00.8
You can see that it's deglazing the browning under the pan.
06:07.8
And let's also put liver spread.
06:11.8
And 250 grams of Del Monte Original Style Tomato Sauce.
06:20.8
This is perfect to use because it is made from real tomatoes
06:25.8
and it's the right seasoning that fits the Filipino taste.
06:31.8
You also put back the pinagbabaran and water.
06:44.8
So I'm going to show you.
06:46.8
Look at it, those that stick on it earlier, those would be gone already.
06:50.8
It would be included on our sauce already.
06:53.8
And while we are making our beef tender.
06:57.8
All of the flavors would be attached.
07:01.8
They would all be together there.
07:04.8
So I will let it boil and then I will cover it.
07:08.8
And then I will leave it over medium flame for around 1 to 1.5 hours
07:15.8
or until our beef becomes tender, it becomes fork tender.
07:21.8
But of course, since we are using this all-purpose pot, it's heavy cast iron.
07:26.8
It's really sure that it's cooked evenly and the tenderness of your meat is really good.
07:35.8
And of course, because we are celebrating the 39th anniversary of Del Monte Kitchenomics.
07:44.8
So here it is, your favorite.
07:47.8
We have a contest and what are the prizes?
07:52.8
Major prize, your very own all-purpose pot.
07:57.8
Oh my gosh, right?
07:59.8
And we have minor prizes.
08:02.8
10 sets of Del Monte Apron with pot holder and mittens.
08:09.8
Isn't it awesome?
08:12.8
So how to join, how to win?
08:15.8
Read it, it's on the description box.
08:19.8
Oh my gosh, your very own all-purpose pot, aprons, mittens.
08:27.8
So there it is, it's already boiling.
08:30.8
It's exciting, right?
08:33.8
Because really here, when I'm testing this recipe, I tested this twice.
08:39.3
It's tenderness is really good because we cook it on this all-purpose pot.
08:44.3
And as you can see later, we will also serve it here.
08:51.3
So there, it's already boiling.
08:55.3
So what I'm going to do now is I will taste it quickly.
08:59.3
Just in case you need minor seasoning, let's do it now.
09:06.3
I love it, it's spicy.
09:09.3
So I will cover it.
09:18.3
We will leave it but we will come back.
09:23.8
So we have been simmering this for around an hour.
09:29.3
And I am stirring it because it might get dry.
09:33.3
So this is still a bit soft because it's already soft but we want it pork tender.
09:41.3
The one that doesn't have effort.
09:42.8
When you use spoon or fork, it's the one that cuts the beef.
09:47.8
So just a bit more, let's give it around 30 more minutes.
09:51.8
Meanwhile, let's cook our potatoes for our mashed potato that we will put on top of this Caldereta.
10:01.3
So I am boiling hot water here.
10:07.3
So this has been boiling and I will just put my potatoes here.
10:11.3
Just put it there.
10:12.8
And we just boil this for around 15 to 20 minutes or until our potatoes are soft.
10:31.3
Okay, so it seems that my potatoes are already soft.
10:38.8
To know, just get a fork and poke it, okay?
10:43.3
When it's effortless to poke it, it's already soft.
10:48.8
So what I'm going to do, I'm going to turn off the flame.
10:51.8
And over here, I have cream and butter.
10:56.3
I am just heating it so that the butter would melt.
10:59.3
So you just heat it up there and I will remove my potatoes already.
11:06.3
So the potatoes into my bowl.
11:13.8
Just enough because my beef is already cooked and soft.
11:24.3
And I have here my potato masher.
11:29.3
I may also start to mash this already.
11:36.3
It's like I'm doing facial, wait.
11:39.3
Let me put a towel under.
11:50.3
Okay, and my butter is already melted.
11:56.3
I will pour it here already.
12:00.3
The butter and the cream.
12:05.3
And then you just keep on mashing it.
12:07.3
I will also season this with salt and white pepper.
12:12.3
Of course, you can use a mixer.
12:14.3
You may beat it in a mixer with a paddle attachment if you want.
12:22.3
So just keep on mashing it.
12:31.3
I'm going to set this aside and let's do the final seasoning on our Caldereta.
12:39.3
Oh! It smells so good, my gosh.
12:42.3
And as you can see, it's already super tender.
12:51.3
You push it like that, right?
12:55.3
And I will taste this small piece.
13:01.3
Super duper tasty but we will make it more delicious.
13:12.3
Let's put the other ingredients.
13:14.3
I have here red and green bell peppers.
13:20.3
Sliced olives, green olives.
13:33.3
And we have quick melting cheese.
13:39.3
This quick melting cheese will make our Sarsa tender.
13:44.3
So let's simmer this for 5 more minutes.
13:48.3
I will cover it again for 5 more minutes and then we will assemble it already.
13:52.3
I will also preheat my oven around 375 degrees Fahrenheit.
14:00.3
Because what we're going to do is we will put this mashed potato on top of this.
14:07.3
It's super fancy, super festive, right?
14:09.3
And then we bake it until the top turns brown.
14:15.3
Fiesta is already ready.
14:17.3
So I will mix it and I will simmer it for 5 more minutes.
14:22.3
So that the vegetables would be cooked and the ingredients that we put would blend together.
14:31.3
So this looks good to me.
14:34.3
As you can see, the sauce has thickened.
14:37.3
And the smell, oh my gosh!
14:39.3
It's just perfect.
14:42.3
Let's assemble this already so that we can make it a pot pie.
14:47.3
So it's just as simple as this.
14:49.3
First, I will clean the sides of the all-purpose pot.
14:53.3
I'm just using a rubber spatula so that the sides won't get burnt.
15:00.3
Okay, just scrape it a bit like that.
15:05.3
Get your mashed potatoes.
15:08.3
The challenge of this is how will you put it evenly.
15:13.3
That's why I get an ice cream scooper first.
15:20.3
I will scoop it around first.
15:26.3
Perfect, this is just perfect for the holiday preparation.
15:38.3
For the potluck parties.
15:41.3
It's really bungacious.
15:44.3
This is the one that you will bring but don't forget the all-purpose pot.
15:49.3
You might leave it on the potluck.
15:53.3
What I love about this recipe, if your potluck party is for dinner.
15:58.3
It's too early because you're gonna have a chat.
16:03.3
You may put it in the oven to reheat.
16:11.3
And then using my small angled spatula, there.
16:17.3
Just spread it out.
16:23.3
Being careful that the sauce won't mix with the mashed potato.
16:34.3
When you put it on the top, let's put a bit of decoration.
16:39.3
Let your fork pass through.
16:46.3
This is super duper bunga.
16:49.3
And it's not just that it looks bunga, okay?
16:53.3
It's taste is also bunga.
16:55.3
Trust me, it's super duper delicious.
16:58.3
So now, I preheated my oven to around 375° F.
17:04.3
We are just gonna set this to brown a bit the top.
17:11.3
I'll get my mittens.
17:13.3
So 375° F oven for around 10 to 15 minutes.
17:19.3
Okay, so let's remove it already.
17:29.3
I turn off the oven already.
17:32.3
It's a bit heavy.
17:41.3
It's just a bit messy here but that's not a big problem.
17:45.3
It's for the deliciousness of the mashed potato.
17:52.3
This casserole is so heavy with the meat.
17:57.3
We garnish it with some spring onions on top.
18:09.3
It's not proud, right?
18:11.3
You will bring this to the preparation or this is your preparation.
18:19.3
Okay, so I just let it cool a bit before I taste it
18:24.3
but I'm so excited because it looks so divine.
18:30.3
So if you are looking for new, exciting, refreshed recipes and cooking ideas,
18:38.3
make sure to join the Kitchen Omics Club Facebook group
18:43.3
because whether you're already a seasoned cook or you're just starting to cook.
18:49.3
For sure, you will see a lot of new and exciting recipes, cooking tips, and ideas
18:58.3
and we will see each other there for sure.
19:01.3
So make sure to join already, now.
19:05.3
So I think I'm ready to taste this already.
19:07.3
So I will just make a hole here on this side so that the sauce would drain.
19:13.3
I'll get a nice spoon.
19:16.3
Okay, so this one.
19:18.3
Come here, let's taste it.
19:20.3
I want to show it to you because I want you to see the layering.
19:24.3
So wait a minute, let's put it first.
19:29.3
So this is what I will get.
19:36.3
So there it is, right?
19:39.3
Oh my gosh, look at that.
19:45.3
Of course, you look for the meat.
20:02.3
So I'm still tasting the Caldereta earlier.
20:06.3
That's why I will taste it with our mashed potato already.
20:18.3
Good decision that I put chili earlier.
20:24.3
Because when you eat it with the mashed potato already,
20:28.3
the marriage of the creaminess of the mashed potato is already perfect
20:33.3
and the spice of the Caldereta.
20:42.3
It's really really amazing.
20:45.3
You will amaze your visitors, your family and friends
20:49.3
and most of all, you will amaze yourself.
20:53.3
So what are you waiting for?
20:55.3
Make yours already of this amazing Caldereta Pot Pie
21:01.3
and happy 39th anniversary again to Del Monte Kitchenomics.
21:07.3
And I'm going to see you all soon.
21:19.3
Thank you for watching!
