Beef Kaldereta

This is my version of Beef Kaldereta, and I'll be honest with you, it has some unconventional ingredients...red wine, short ribs, edamame. I know. But you have to trust me on this one.

Kaldereta is a Filipino braised beef stew, rich with tomato, liver spread, and potatoes, carrots and bell peppers, traditionally cooked low.

My version stays true to the Kaldereta flavors but adds a bit of red wine for body, and edamame instead of peas. I also use short ribs and I roast the vegetables separately instead of simmering them in the stew, which keeps them from going mushy and adds a layer of caramelized flavor.

Serve it over steamed white rice or my garlic fried rice. And if you're in the mood for another Filipino beef dish, my beef salpicao always hits.

This kaldereta fits right into what I love doing with Filipino classics. Staying true to the flavors while adding my own spin. Just like my adobo chicken wings and my tuna kinilaw.

Some Notes on Ingredients

• Beef short ribs: Bone-in short ribs is what we're dealing with here! The bones add so much flavor and body to the braising liquid, and the fat marbling keeps the meat tender and juicy over the long cook. Ask your butcher to cut them into individual ribs if they aren't already. You can also use chuck meat as well but won't have the same decadence we're aiming for in this version.
• Chilies: I'm using red bird's eye red chillies here but if you can't find them in the Asian grocery store you can substitute with chili flakes. Start with 1 teaspoon and adjust to your heat preference.
• Canned whole tomatoes: I prefer whole canned tomatoes because I can crush them by hand as I add them, which gives the sauce a more varied, rustic texture. I always reach for whole peeled tomatoes over crushed or diced, because they give you total control and you can crush them by hand directly into the pot for a rustic (which I do). Diced tomatoes also have calcium chloride added to help them keep their shape during cooking. The Kitchn has a great breakdown of why whole canned tomatoes are worth it if you want to read more.
• Red wine: I use a dry red wine here, something like a Cabernet Sauvignon or Pinot Noir. Nothing expensive, just something you'd drink. The wine adds depth of flavor that gives this kaldereta a twist. It's the same approach I take with my cider braised short ribs and my braised beef shanks.
• Liver spread: This is the ingredient that gives kaldereta its distinctive flavor and depth. The most common brand you'll find at Filipino grocery stores is Reno liver spread. That said, if you have access to a good butcher, I'd encourage you to get chopped liver, which is sometimes already made ready to buy. You can also use store bought pate here. Just taste the pate beforehand because the seasoning can affect the taste.
• Yukon Gold potatoes: I prefer Yukons here because they hold their shape better than russets when roasted and added to the stew at the end.
• Edamame: I know this isn't traditional, and you're probably raising an eyebrow right now. But I personally don't love peas in a stew because it loses its flavor and texture. Edamame on the other hand works great. You can find frozen shelled edamame at most grocery stores. Just thaw and deshell before adding.

*See recipe card below for full list of ingredients and quantities.

How to Make This Beef Kaldereta

1. Season and sear the beef: Pat your short ribs dry with paper towels and season generously with salt and pepper on all sides. Heat a Dutch oven over medium-high heat with a drizzle of avocado oil. Sear the ribs for about 2-3 minutes per side until deeply golden brown. Do this in batches so you don't crowd the pan. Set the seared ribs aside.

2. Cook the aromatics: Lower the heat to medium. In the same pot, add a little more oil if needed and sauté the chopped onion, garlic , and chilies for about 3-4 minutes until softened and translucent. Add the tomato paste and let that cook for about a minute.

3. Build the sauce: Pour in the red wine scraping up any browned bits from the bottom of the pot. Crush the canned whole tomatoes by hand directly into the pot. Add in the beef broth, fish sauce, soy sauce, and bay leaf, and liver spread. Stir to incorporate the liver spread into the liquid.

4. Braise the beef: Nestle the seared short ribs back into the pot. Bring to a boil, then reduce to a low simmer, cover, and braise on low for 2-2.5 hours until the meat is very tender and pulling away from the bone.

5. Roast the vegetables: While the beef is simmering, Preheat your oven to 450°F (230°C). Toss the diced potatoes, carrots, and sliced red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and caramelized at the edges.

6. Add vegetables: Once the beef is tender, taste the braising liquid and adjust seasoning with more fish sauce or soy sauce as needed. Add the roasted vegetables, green olives, and edamame to the pot. Stir gently and let everything simmer together uncovered for 5-10 minutes so the flavors come together.

7. Serve: Serve the Beef Kaldereta over steamed white rice. Spoon plenty of that sauce over everything. Optional to top with chopped chives.

Storing

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed.

Freezer: Kaldereta freezes very well for up to 3 months. Store in a freezer-safe container. Thaw overnight in the refrigerator before reheating. I'd recommend adding the roasted vegetables fresh when reheating rather than freezing them in, as they can get soft after freezing.