Friday, June 11, 2010

Chefography: Caren Bayhon-Yrastorza

Caren Bayhon-Yrastorza is a former news anchor, a mom and a foodie who enjoys going to the grocery. She authors the site, - a blog for cooking enthusiasts where one can find easy to prepare recipes and must try dining places. she is one of the judges of SM Hypermarket's SUPER CHEFS tournament and shares her recipe of Caldereta.


1 kilo beef brisket
About a dozen medium-sized tomatoes, cubed
1 pc calamansi
Half cup soy sauce
1 head of garlic, minced
Laurel leaf
2 large onions, minced
3 pcs siling labuyo, chopped
5 medium-sized potatoes, cut crosswise
2 pcs red bell pepper, julliened
A small bottle of pitted and stuffed olives
Salt and pepper to taste
3/4 cup tomato sauce (for coloring)
  1. Season beef with salt and pepper then marinate in soy sauce and calamansi for 30 minutes. Set aside.
  2. Layer the ingredients in a casserole such that tomato is at the bottom, then marinated beef, garlic and onion at the top of the whole ensemble. This way, flavors lock in the beef that’s in the middle of the assembly.
  3. Pour in about 3 cups of water to help liquefy and wilt the tomatoes at the bottom. Bring to a moderate simmer.
  4. Once drying out, continue pouring in water until beef tenderness is achieved.
  5. 5. Add the bell peppers, laurel leaf, sili and the pitted olives. Mix in the tomato sauce. Set aside.
  6. Meantime, deep fry the potatoes.
  7. Pour the beef mixture onto a pyrex dish. Garnish with fried potatoes on top.


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