Beer-Braised Short Rib Caldereta
This is one hearty Filipino delight that will please every hungry appetite! Caldereta means stew in Spanish – one of the dishes Spain introduced to the culinary repertoire of the Philippines that includes the tomato as an ingredient. This dish uses beef or, on really special occasions, goat meat. It is enriched with Spanish ingredients like olives and cheese or with beer, which not only adds an incredible depth of flavor to the classic Caldereta, but also helps tenderize the meat. Pour a serving of this dish over piping hot rice for that belly-satisfying meal!
- 5-6 bone-in beef shortribs
- 2 tbsp avocado oil
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 head garlic, crushed and peeled
- 1 Red Horse beer (or 2 San Mig Light)
- 2 cups tomato sauce
- 1/2 cup tomato paste
- 2 tbsp black peppercorns
- 2 PAMANA bay leaves
- 1 red bell pepper, roasted, peeled & sliced into strips
- 12 Spanish queen olives
- sweet mini pickles
- chorizo de bilbao
- Season the beef short ribs with salt and pepper. In a skillet, sear the beef in oil over medium to high heat, until nicely browned on all sides. Transfer to a heavy-bottomed pot.
- Using the same skillet with the oil from the seared meat, sauté the onions and garlic until soft. Add everything into the pot.
- Pour beer into the pot then let it simmer for 20 minutes, allowing the taste of beer to seep into the beef.
- Add the tomato sauce, tomato paste, black peppercorns, and bay leaves to the pot. Season with salt and braise over low heat for 3 hours.
- Add the roasted red bell peppers and olives and simmer for another 20 minutes. Now would be a great time to add optional ingredients and cook until tender.
- Serve with rice or garlic rice.
- Keep overnight and serve the next day for a more robust flavor.