Kaldereta

A Bobby G twist on the Filipino favorite featuring fall-off-the-bone short ribs simmered in a rich, savory tomato sauce.

Ingredients

• 2 lbs beef short ribs

• Salt, Pepper, Garlic Powder (SPG)

• 1 medium onion

• 1 whole garlic bulb

• 12 oz can diced tomatoes

• 4 oz tomato paste

• 1 Tbsp patis (fish sauce)

• 2 Tbsp beef bullion

• 2 Tbsp liver spread

• 3 bay leaves

• 2 Tbsp brown sugar

• 1 packet Kaldereta seasoning (optional)

• 1 large potato

• 2 carrots

• 1 large green bell pepper

Instructions

1. Season short ribs with SPG to taste, sear all sides over high heat. Remove.

2. In same pan, sear diced onion and minced garlic. Add can of diced tomatoes, tomato paste, patis, bullion, liver spread, bay leaves, brown sugar and Kaldereta seasoning packet. Mix thoroughly then add back in the short ribs.

3. Cover and braise in oven at 350 degrees for 2.5 hours until beef is super tender.

4. Dice potato, carrots and bell pepper and place on sheet pan. Drizzle with oil, season with SPG then sear in broiler for 3 minutes or until brown.

5. Add seared veggies to the stew. Stir and serve with white rice.