Beef Short Ribs Caldereta
  • 4 tbsp cooking oil
  • 2 pcs potatoes, cut into pieces.
  • 1 large carrot, cut into pieces
  • 5 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 kilo beef short ribs, cut into cubes
  • 1 250g pack tomato sauce
  • 2 cups water
  • 1 200ml pack of coconut milk, I used Coco Mama
  • 1 small can of liver spread, I used reno
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 cup pitted green olives
  • 2 tbsp fish sauce
  • pepper to taste
  • bird's eye chili (optional)
  1. Heat oil in a pot. Fry potatoes and carrots until cooked. Remove from pan and set aside.
  2. In the same pan,sauté garlic and onion until onion becomes translucent.
  3. Add beef and brown on all sides.
  4. Add water and bring to a boil.
  5. Pour in tomato sauce and half the coconut milk. Mix well. Bring to a boil and simmer in very low heat for 2 hours until beef becomes very tender, stirring frequently to prevent beef and sauce from sticking in the pot. Add water if needed.
  6. What I do is simmer it for 1 hour and pressure cook it for 30 minutes.
  7. Add liver spread and the rest of the coconut milk. Simmer for an additional 15 minutes.
  8. Add fish sauce, potatoes, carrots, green olives, and bell pepper plus pepper to taste.
  9. Add chopped bird's eye chili if you like it spicy. Simmer for an additional 2 minutes.
  10. Serve with steamed rice.
Recipe by The Peach Kitchen at