Beef kaldereta is one of the top five Filipino fiesta or special occasion favorite. It is a delicious beef stew with carrots and potatoes slowly simmered in rich tomato sauce for hours. Olives and bell peppers mold the flavors together enriching the broth. Liver spread thickens the sauce even more and brings down the sourness of tomatoes. Of course, the longer way of cooking produces the best possible flavor and texture but sometimes, we just need to get things done in the kitchen the faster way. Just skip the first step, and use the pressure cooker for 30 minutes to cook the ribs. Goat meat is a common alternative to beef and a popular “pulutan” on most occasions. I also prefer using chicken- still yummy and best when I’m pressed for time. Some likes the dish saucy, and others a bit dry. You can tweak the recipe and add a bit more tomato sauce and broth to have more sauce over rice. Either way, this is a great and easy weeknight recipe to serve your family and friends.
Beef KalderetaPrint Recipe
- 1 kilo beef short ribs, cut into serving portions
- 2 tablespoons oil
- 1 whole white onion, chopped
- 4 cloves garlic, crushed
- 1 large potato, chopped
- 1 medium carrot, chopped
- 3 tablespoons liver spread
- ½ cup beef broth
- 200g tomato sauce
- ½ red bell pepper, cut into strips
- 12 pieces whole green olives, pitted
- 2 tablespoons frozen green peas
- Salt and pepper, to taste
In a large pot, place ribs and add water to cover. Bring to a boil and simmer for 2 ½ hours or until tender when pierced with a fork. Drain and set aside.
In a large heavy-bottomed pan, sauté onions then after a few minutes add the garlic.
Add the beef ribs and brown for a few more minutes.
Add potato and chopped carrots.
Mix in the liver spread.
Add ¾ cups of the beef broth and bring down heat to simmer for 10 minutes.
Add tomato sauce and cook for 5 to 10 minutes or until potatoes and carrots are cooked through.
Make sure to continue stirring the bottom of the pan to keep sauce from burning. Add more broth if sauce gets too dry.
Stir in bell peppers, olives and green peas.
Season with salt and pepper.
For a quicker option: Instead of simmering for more than 2 hours, use the pressure cooker and cook meat for 30 minutes or until tender.