Certified Wife Cooked: Classic Caldereta

Okay I want to try something different, something that not all beginner wife can cook.. So I search for another dish at Kitchenomics and found this Classic Caldereta.


½ kilo Beef Short ribs, cut into serving portions
¼ cup olive oil
1 pc onion, sliced
2 pcs siling labuyo, sliced
1 can (85g) Liver Spread (RENO)
1 pouch (200g) Del Monte Original Style Tomato Sauce
2 pcs Laurel leaves
1 pc Potatoes, cut into chunks
1 pc whole pickle, sliced crosswise
1 pc large red bell pepper, cut into strips
1/3 cup grated cheddar cheese
¼ cup Del Monte Red Cane Vinegar
1 head garlic
1 tsp peppercorn
2 tbsp soy sauce


1.       Marinate beef short ribs in red cane vinegar, garlic, peppercorn and soy sauce for 1 hour in the refrigerator.
2.       After 1 hour, drain and reserve marinade.
3.       Brown meat pieces in olive oil. Set aside meat.
4.       Retain only 2 tablespoon oil in the pan, drain garlic from marinade and sauté together with onion for 1 minute.
5.       Add beef, sili and liver spread, the sauté for 5 minutes.
6.       Add remaining marinade, Del monte tomato sauce and 1 cup of water and laurel leaves.
7.       Cover and simmer over low heat for 30 minutes or until beef is almost tender.
8.       Add potatoes, pickles, and bell pepper. Simmer for 10 minutes or until potatoes are tender.
9.       Add cheese and frozen green peas (optional) then allow simmering to about 5 minutes.
10.   Serve it with rice.