Beef Kaldereta
A rich and hearty Filipino braised beef dish made with short ribs, tomatoes, red wine, and liver spread, finished with roasted vegetables and green olives.
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Equipment
- 1 Large Dutch oven or heavy-bottomed pot (at least 6 quarts)
- 1 large baking sheet
Ingredients
- 3-4 pounds beef short ribs bone in
- 2 tablespoons avocado oil plus more for roasting vegetables
- salt and pepper to season
- 1 medium onion chopped
- 5 garlic cloves minced
- 2 red chilies or 1 teaspoon red chili flakes
- 14 oz canned whole peeled tomatoes
- 1 cup dry red wine
- 2 cups beef broth
- 1 tablespoon fish sauce patis
- 1 tablespoon soy sauce
- ¼ cup liver spread
- 1 bay leaf
- 2 cups Yukon Gold potatoes diced, about 2 medium potatoes
- 1½ cups carrots diced, about 1 large carrot
- 1 cup red bell pepper sliced, 1 red pepper
- ½ cup green olives
- ⅓ cup frozen edamame shelled and thawed
- chives chopped, optional for serving
Instructions
- Pat your 3-4 pounds beef 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 2 tablespoons 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.
- Lower the heat to medium. In the same pot, add a little more oil if needed and sauté the chopped 1 medium onion, 5 garlic cloves , and 2 red chilies for about 3-4 minutes until softened and translucent. Add the tomato paste and let that cook for about a minute.
- Pour in the 1 cup dry red wine scraping up any browned bits from the bottom of the pot. Crush the 14 oz canned whole peeled tomatoes by hand directly into the pot. Add in the2 cups beef broth, 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 bay leaf, and ¼ cup liver spread Stir to incorporate the liver spread into the liquid.
- 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.
- While the beef is simmering, preheat your oven to 450°F (230°C). Toss the 2 cups Yukon Gold potatoes, 1½ cups carrots, and sliced 1 cup red bell pepper with avocado oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and caramelized at the edges.
- 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, ½ cup green olives, and ⅓ cup frozen edamame to the pot. Stir gently and let everything simmer together uncovered for 5-10 minutes so the flavors come together.
- Serve the Kaldereta over steamed white rice. Spoon plenty of that sauce over everything. Optional to top with chopped chives.
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Notes
- Season the short ribs first, then use that resting time to chop your onion, mince your garlic, and prep your remaining ingredients before searing.
- Liver spread can be found at Filipino or Asian grocery stores but I use chopped liver already prepared by my local butcher or pate.
- Start roasting the vegetables whenever you're ready during the braise. Set them aside and add once the beef is tender.
- Edamame is optional but adds a nice fresh contrast to the rich sauce. Frozen peas are a more traditional substitute.
- Kaldereta tastes even better the next day. Make it ahead and reheat gently on the stovetop with a splash of broth.
Nutrition
Calories: 741kcal | Carbohydrates: 40g | Protein: 55g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 147mg | Sodium: 1663mg | Potassium: 2025mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9587IU | Vitamin C: 119mg | Calcium: 119mg | Iron: 8mg
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