Wagyu Brisket Caldereta with Queso de Bola

  

March 13, 2018

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Inactive preparation time: 4 hours to overnight

  • Cook: 1 hr 30 mins
  • 1 hr 30 mins

    1 hr 30 mins

  • Yields: Serves 6 to 8

Ingredients

2 kilograms Wagyu brisket, cut into large cubes

200 mL soy sauce

30 grams garlic, finely chopped

20 mL vegetable oil

20 grams garlic, finely chopped

30 grams white onion, finely diced

50 grams tomato paste

1 liter tomato sauce

500 mL beef stock or water

100 grams potato, peeled and cut into cubes

100 grams carrots, peeled and cut into cubes

50 grams green bell pepper, deseeded

50 grams red bell pepper, deseeded

50 grams black olives, pitted

fish sauce, to taste

pepper, to taste

100 grams quezo de bola, grated

Directions

Marinate the brisket with soy sauce and garlic for 4 hours or overnight in the chiller.

In a heavy bottom pot, heat the vegetable oil and sauté garlic and onions until soft. Add the tomato sauce and sauté for another 5 minutes.

Add the marinated beef and sauté for another 5 minutes, stirring constantly. Add tomato sauce and beef stock then simmer on medium heat until beef is tender for about 1 to 1 ½ hours. Stir every 10 minutes to prevent the beef to stick at the bottom of the pan.

At the 1-hour mark, add the potatoes and carrots. This should be enough time for the potatoes and carrots to cook.

Once the beef is fork tender, add the green and red bell pepper, olives and half of the quezo de bola. Season with fish sauce and pepper. Simmer for another 8 minutes.

Serve in a deep serving bowl and sprinkle with the remaining quezo de bola.

Wagyu Brisket Caldereta with Queso de Bola
(Featured in December - January 2018 Issue)

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