Beef Short Ribs Caldereta
Ingredients
Scale
- 4 tbsp cooking oil
- 2 pcs potatoes, cut into pieces.
- 1 large carrot, cut into pieces
- 5 cloves garlic, minced
- 1 large white onion, chopped
- 1 kilo beef short ribs, cut into cubes
- 1 250g pack tomato sauce
- 2 cups water
- 1 200ml pack of coconut milk, I used Coco Mama
- 1 small can of liver spread, I used reno
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 cup pitted green olives
- 2 tbsp fish sauce
- pepper to taste
- bird’s eye chili (optional)
Instructions
- Heat oil in a pot. Fry potatoes and carrots until cooked. Remove from pan and set aside.
- In the same pan,sauté garlic and onion until onion becomes translucent.
- Add beef and brown on all sides.
- Add water and bring to a boil.
- Pour in tomato sauce and half the coconut milk. Mix well. Bring to a boil and simmer in very low heat for 2 hours until beef becomes very tender, stirring frequently to prevent beef and sauce from sticking in the pot. Add water if needed.
- What I do is simmer it for 1 hour and pressure cook it for 30 minutes.
- Add liver spread and the rest of the coconut milk. Simmer for an additional 15 minutes.
- Add fish sauce, potatoes, carrots, green olives, and bell pepper plus pepper to taste.
- Add chopped bird’s eye chili if you like it spicy. Simmer for an additional 2 minutes.
- Serve with steamed rice.