Beef Caldereta (Filipino Short Rib Stew)

Ingredients:

• 4 lbs.  beef short ribs, boned, cubed
• 1 green pepper, diced
• 1 red pepper, diced
• 2 medium potatoes, quartered
• 3 pcs. bay leaf
• 1/2 cup vinegar
• 2 tbsp soy sauce
• salt and pepper to taste
• 1 medium onion, finely chopped
• 1/2 bulb of garlic, minced
• 1 small can tomato sauce
• 2 tbsp liver spread
• 1 tbsp tomato paste
• 6 pcs. green olives
• 1/2 tsp red pepper flakes
• 1 small can evaporated milk
• 1/2 cup Kraft cheese, shredded

Directions:

1. Fry potatoes until cooked, set aside.
2. Saute 1/2 of the green and red bell pepper. set aside
3. In a small bowl, mix the vinegar, soy sauce, onion, garlic, tomato paste, liverwurst, olives, 1/2 of green/red bell pepper, red pepper flakes, salt & pepper.  Add mixture to beef in a large pot, cover and marinade for 30 minutes.
4. Bring to a boil, then simmer until meat is tender. (about 2 hours)
5. Add tomato sauce, evaporated milk and cheese and continue simmering until sauce is reduced to desired thickness.
6. Add fried potatoes and sauteed bell pepper before serving.

I was invited to a home cooked dinner by one of my Filipino clients.  The dish was so good that I begged  him for the recipe. His recipe did not require to marinate beef.  I did  marinate when I tried the recipe at home, but I could not really tell if the flavor was enhanced.