BEEF KALDERETA

A braised beef that really shines by letting lots of different flavors mingle.

Prep Time 1 HOUR AND 30 MINUTES
Difficulty BEGINNER - INTERMEDIATE
Good For 4 PEOPLE
Ingredients
1 2 KG - THICK SHORT RIBS BONE IN
2 2 - MEDIUM POTATOES (DICED)
3 2 - MEDIUM CARROTS (SLICED)
4 6 TBSP - TOMATO PASTE
5 1 CUP - RED & GREEN BELL PEPPERS (CUT INTO SQUARES)
6 1 CUP - GREEN PEAS
7 2 CUP - WATER
8 1 PIECE - RED CHILI
9 1/2 CUP - CHEDDAR CHEESE (GRATED)
10 TO TASTE - SALT & PEPPER
Steps
1 Heat your pan on medium heat and drizzle in oil. Cook potatoes and carrots until slightly colored, set aside.
2 In the same pan, saute your garlic and onions until softened. Add the chunks of shortribs and cook for 5 minutes or until slightly browned.
3 Add water, pepper and bring water to boil. Once water boils, let simmer on low heat with cover on for 1 hour or until meat is tender.
4 Once meat is tender, remove the lid and let boil until liquid reduces to half. Add tomato paste and chili pepper and let cook for 5 minutes.
5 Add back the potatoes and carrots and rest of the vegetables to cook for another 5 minutes.
6 Lastly, add the grated cheese and season with salt and pepper as needed.
Tips
1 Liver spread is an optional additional to this dish, if desired.