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Beef Short Ribs Caldereta

Beef short ribs caldereta is a stew made with savoury and meaty beef short ribs smothered with a thick sauce made with tomatoes, liver spread, and tomato paste, made more appetizing with the different colors from the green peas, bell peppers, cheese, potatoes and carrots. Truly one of our ultimate dishes!

BEEF SHORT RIBS CALDERETA

Caldereta is really one of the top tier filipino classic ulams — no questions asked. Although many are confused on the different tomato-based ulams we have here in the Philippines, caldereta stands out on its own.

Most calderetas are made using goat’s meat, pork and chicken, beef. In this recipe, I will be using beef short ribs. This part has a lot of bones in it or “buto-buto”. Although there is only a few meat in there, what I love about short ribs when I use them especially in saucy and savoury dishes is the “sip sip” action in the end, because we love the sauce too much. Beef short ribs is a really good choice of meat cut for caldereta since the sauce is very much flavorful.

If you wanna know how to make short ribs caldereta, read and follow the simple steps below.

HOW TO COOK BEEF SHORT RIBS CALDERETA

If you have tried making a caldereta dish before, this beef short ribs caldereta will surely be easy for you.

Before anything else, marinate the beef ribs. In this recipe, I simply marinated them with Worcestershire sauce (I still can’t pronounce it) since this sauce is complete already with all the seasonings we want.

Start by frying the potatoes and carrots just until nice and crisp. These two doesn’t cook fast so it’s better to “pre-cook” them. Next, saute the aromatics and the beef just to sear them a bit. To make the broth, add the tomato paste and give it a stir. Simmer until tender. Just be careful on not overcooking the beef.

When the meat is tender, add the rest of the ingredients until they come together. Wait until the sauce thickens or reduced just to know that the meat fully absorbs the flavor. Don’t forget to do a taste test and add the cheese until melted.

In times which I don’t rush my cooking, I spend extra minutes cooking the caldereta more until the sauce becomes nagmamantika na. This version is really the best one to go with the hot steaming rice.

Beef Short Ribs Caldereta

Course: Beef Recipes
Servings

8

servings

Ingredients

  • 1 kilo beef shortribs

  • 3 pieces potato (cut into pieces)

  • 1 carrot (cut into pieces)

  • 1 bell pepper

  • 1 cup green peas

  • 1 can liver spread

  • 200 ml tomato sauce

  • 2 tablespoons tomato paste

  • 1 teaspoon peppercorns

  • ¼ cup cheese (grated)

  • Ground pepper to taste

  • Fish sauce to taste

  • 3 cups of water

Directions

  • Prepare the beef short ribs and place them in a large bowl. Pour the worcestershire sauce and massage the meat with your hands. Let it marinate for at least 30 minutes.
  • Heat some oil in a pan. Add the potatoes and carrots and then stir fry for a few minutes until slightly crispy. Remove them from the pan and set aside.
  • In the same pan, add the onions and the garlic. Saute for a few minutes until aromatic.
  • Add the marinated beef (reserve the marinade). Sear the beef for a few minutes.
  • Add the tomato paste and the marinade. Pour some water. Stir to mix well. Season with peppercorns and add the bay leaves. Cover the pan and let it simmer for 1 ½ hour.
  • After simmering, stir a bit and then add the tomato sauce and liver spread. Stir again to mix well. Add the fried carrots and potatoes back to the pan. Add some red chilies if you like. Stir a bit and let it cook for 30 minutes until the potatoes, carrots and the beef becomes tender.
  • When the ingredients are tender and the sauce thickens, add the green peas, olives, red and green bell peppers. Season with some pepper and fish sauce to taste. Let it cook for 3 minutes.
  • Add the grated cheese. Stir a bit for the cheese to melt in the sauce.
  • Transfer the beef short ribs caldereta to a serving plate. Serve with some hot steaming rice. Enjoy!

Beef Short Ribs Caldereta Recipe (TAGALOG)

Mga Sangkap:

  • 1 kilo ng beef shortribs
  • 3 piraso ng patatas (hiwain sa serving pieces)
  • 1 carrot (hiwain sa serving pieces)
  • 1 bell pepper
  • 1 tasa ng  green peas
  • 1 lata ng liver spread
  • 200 ml tomato sauce
  • 2 kutsara ng tomato paste
  • 1 kutsarita ng buong paminta
  • ¼ tasa ng  cheese (grated)
  • Durog na paminta
  • patis
  • 3 tasa ng tubig

Paano Gawin:

  1. Prepare the beef short ribs and place them in a large bowl. Pour the worcestershire sauce and massage the meat with your hands. Let it marinate for at least 30 minutes.
  2. Ihand
  3. Heat some oil in a pan. Add the potatoes and carrots and then stir fry for a few minutes until slightly crispy. Remove them from the pan and set aside.
  4. In the same pan, add the onions and the garlic. Saute for a few minutes until aromatic.
  5. Add the marinated beef (reserve the marinade). Sear the beef for a few minutes.
  6. Add the tomato paste and the marinade. Pour some water. Stir to mix well. Season with peppercorns and add the bay leaves. Cover the pan and let it simmer for 1 ½ hour.
  7. After simmering, stir a bit and then add the tomato sauce and liver spread. Stir again to mix well. Add the fried carrots and potatoes back to the pan. Add some red chilis if you like. Stir a bit and let it cook for 30 minutes until the potatoes, carrots and the beef becomes tender.
  8. When the ingredients are tender and the sauce thickens, add the green peas, olives, red and green bell peppers. Season with some pepper and fish sauce to taste. Let it cook for 3 minutes.
  9. Add the grated cheese. Stir a bit for the cheese to melt in the sauce.
  10. Transfer the beef short ribs caldereta to a serving plate. Serve with some hot steaming rice. Enjoy!

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