Short Rib Kaldereta
Serves 420 mins prep150 mins cook
Kaldereta is a hearty rich stew favorite among Filipino homes, traditionally made with goat meat but this version uses beef short ribs. It's a savory tomato-based stew with fall-off-the-bone meat, making it delicious and satisfying. Loaded with vegetables, olives, liver paste, and various seasonings, it's perfect served with white rice.
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What you need
Instructions
1: Season and sear the beef short ribs on all sides over high heat. 2: In the same pot, sear the diced onion and minced garlic. 3: Add the diced tomatoes, tomato paste, patis fish sauce, knorr bullion, liver spread, bay leaves, and brown sugar. Mix thoroughly. 4: Add the short ribs back into the pot. 5: Cover and braise on low heat or in a 350°F oven for at least 2.5 hours until the beef is super tender. 6: Meanwhile, prepare the potato, carrots, and bell pepper by seasoning and searing them under the broiler or in a pan. 7: When the beef and stew are done, add the seared veggies to the pot, stir, then serve with white rice.View original recipe