INGREDIENTS:
- 1 kg beef short ribs, cut into chunks
- 2 tbsp all-purpose flour
- 1 canola oil, as needed
- 2 tbsp cane vinegar [Marinade]
- 1 pc garlic, crushed [Marinade]
- 1/2 tsp whole pepper, cracked [Marinade]
- 2 tbsp soy sauce [Marinade]
- 1 pc onion, sliced
- 3 tbsp liver spread
- 2 pouches caldereta sauce (200 g)
- 2 pcs laurel leaves
- 1/2 cup water
- 200 g potato, cut into chunks
- 150 g carrot, cut into chunks
- 1 pc large red bell pepper, sliced
- 1/4 cup green peas
- 3 tbsp cheese, grated (optional)
PROCEDURE:
1. Marinate beef for 1 hour in the refrigerator. Drain and reserve marinade. Sprinkle it with flour. Brown meat pieces in oil. Set aside.
2. Using the same oil, sauté onion and garlic from marinade for 1 minute. Add beef, and liver spread, then sauté for 5 minutes.
3. Add remaining marinade, caldereta sauce, laurel leaves and water. Cover and simmer over low heat for 1 hour or until beef is almost tender, stirring occasionally, adding more water if needed.
4. Add potato, carrot, and bell pepper. Simmer for 10 minutes or until vegetables are fork tender. Add green peas and cheese. Allow to simmer. Serve.
