Easy Caldereta
An easier take on Rhoda's Caldereta from Top Chef ™ Season 23. This one-pot version swaps the bone-in short ribs for quick-braising beef chuck, drops the separate skillet and the vegetable-glazing step so everything cooks in a single Dutch oven, and keeps the liver-enriched tomato sauce that gives kaldereta its soul - bringing the total from four hours down to about two and a half.
- Time: 145 min
Source: Relaxed Recipes
Ingredients
- FOR THE BEEF
- boneless beef chuck, cut in 2-inch chunks
- salt, plus more to season
- freshly ground black pepper
- neutral oil
- FOR THE SAUCE
- 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 chunks
- waxy potatoes , cut in large chunks
- large red bell pepper, cut in wide strips
- pitted green olives
- frozen green peas
- TO 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
- Wooden spoon and tongs
- Small bowl and fork
- Rice cooker or saucepan for steamed rice