Short Ribs Caldereta

This stewed short ribs is made easier and cooked faster for impatient, hungry family members.


August 2012 (web-exclusive) | By Alvin Magpantay
Short Ribs Caldereta
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at a glance

Main Ingredient

Beef

Type

Main Dishes

Preparation Time

00:00:00


Date Published

August 2012 (web-exclusive)

This stewed short ribs is made easier and cooked faster for impatient, hungry family members.

RELATED recipes: short ribs recipes, kaldereta recipes

1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 teaspoon garlic, chopped
2 tablespoons onions, chopped
1/8 cup good quality Spanish Chorizo, sliced into thin rounds

1/4 cup quartered mushrooms
2 tablespoons roasted red bell pepper,
      sliced into 1-inch cubes
2 tablespoons  roasted green bell pepper,
      sliced into 1-inch cubes
1/2 teaspoon paprika
1 tablespoon pitted green olives, sliced
350 grams beef short ribs; braised/softened
      (set aside braising liquid for beef stock)
1 tablespoon liquid seasoning
pinch cayenne pepper powder
1 teaspoon tomato paste
2 tablespoons brandy
1/2 cup beef stock
1 cup pomodoro sauce
      (or store-bought tomato sauce)
1 teaspoon sugar
1 tablespoon cream
1/2 tablespoon chopped parsley
chili oil (optional)

1  In a pan, melt butter with olive oil. Saute garlic, onions, and chorizo. Add mushrooms, bell peppers, paprika, and olives. Add ribs; cook for about 2 minutes or until browned. Add liquid seasoning, cayenne pepper, and tomato paste; mix.

Deglaze pan with brandy and let simmer for about 2 minutes or until alcohol is evaporated. Add stock, pomodoro sauce, and sugar. Simmer for another 5 minutes or until you have reached achieved consistency. Top with cream then turn of the fire. Mix well.

To serve, sprinkle with chopped parsley and drizzle with chili oil, if desired.

 



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