Beef ribs caldereta is a Filipino 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 colours by the green peas, bell peppers, cheese, potatoes and carrots. Truly one of our ultimate dishes!. This yummy kitchen video recipe will guide you to make this scrumptious dish in your home.
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Written recipe at [ Ссылка ]

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!

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