Classic Caldereta recipe

1½ kg Beef Short Ribs (or spareribs, cut into serving portions)
1/4 to 1/3 cup Olive Oil
1 pc (large) Onion (sliced)
1 to 2 pc (sliced)
1 can (85 grams) Liver Spread
2 pc Laurel
350 grams Potato (cut into chunks)
1/2 cup Green Olives (pitted)
1 pc Pickles (whole, sliced crosswise)
1 pc (large) Red Bell Pepper (cut into strips)
1 pc (large) Green Bell Pepper (cut into strips)
1 cup Green Peas (frozen)
1/3 cup Cheddar Cheese (grated)
1 head Garlic (crushed, for marinade)
1 tsp Peppercorn (for marinade)
2½ tbsp Soy Sauce (for marinade)
2 pouches (200 grams each) Del Monte Original Style Tomato Sauce
1/4 cup Del Monte Red Cane Vinegar


Marinate beef for 1 hour in the refrigerator. Drain and reserve marinade. Brown meat pieces in olive oil. Set aside meat. Retain only 2 tablespoons oil in the pan.

Heat the pan. Drain garlic from marinade and Sauté together with onion for 1 minute.

Add beef, sili and liver spread, then Sauté for 5 minutes.

Add remaining marinade, DEL MONTE Tomato Sauce and 1½ to 2 cups water. Cover and Simmer over low heat for 1 hour or until beef is almost tender, adding more water if needed.

Add potatoes, olives, pickles and bell pepper. Simmer for 10 minutes or until potatoes are tender. Add frozen peas and cheese. Allow to Simmer. Serve.


12-13 servings

Lusog Notes: Keep anemia away. This dish is an excellent source of vitamin B12.