Caldereta
Rhoda created this dish for Top Chef ™ Season 23. Her kaldereta - beef short rib braised spoon-tender in a rich tomato-liver sauce - closed the four-course finale menu that won her the title, served in place of dessert as a toast to her father. The judges praised her protein cookery as the strongest of the finale, noting only that the vegetables deserved the same care as the meat. This version folds in that correction, simmering and glazing the vegetables in the braising liquid so every element on the plate is as lacquered and loved as the short rib.
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- FOR THE SHORT RIBS
- bone-in beef short ribs, English-cut, well-marbled
- fine sea salt, plus more to season
- freshly ground black pepper
- neutral oil
- FOR THE BRAISE
- large yellow onion, diced
- garlic cloves, minced
- tomato paste
- crushed tomatoes
- low-sodium beef stock
- soy sauce
- fish sauce
- bay leaves
- bird's-eye chillies, split
- can liver spread or smooth chicken liver pate
- FOR THE VEGETABLES
- medium carrots, cut in thick oblique chunks
- waxy potatoes , cut in large chunks
- large red bell pepper, cut in wide strips
- pitted green olives
- frozen green peas
- TO FINISH AND SERVE
- grated sharp cheese
- Steamed jasmine rice, to serve
- scallions, thinly sliced, to garnish
- EQUIPMENT NEEDED
- Large heavy Dutch oven or braising pot with lid
- Large heavy skillet
- Fine-mesh sieve
- Wooden spoon and tongs
- Small bowl and fork
- Rice cooker or saucepan for steamed rice