Short Ribs Caldereta

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.

2  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.

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

 Photography by Majoy Siason | Styling by Aimee Morales| Food Prep by Alvin Magpantay of Borgo Cafe (312 Aguirre Ave., BF P'que; 0917-815-7926)