CREAMY CALDERETA WITH PEANUT BUTTER


Ingredients:

2 tbsp COOKBEST COCONUT OIL
1 (100 g) pc onion, sliced
6 cloves garlic, crushed
6 (200 g) pcs tomatoes, sliced
1 kg MONTEREY BEEF SHORT RIBS or BEEF CUBES, sliced into 2x2 inch chunks
1 (4 cups) L water
1 (85 g) can PUREFOODS LIVER SPREAD
2 (200 g each) packs tomato sauce
2 tbsp soy sauce
1/2 kg potatoes, cut into chunks
1/4 kg carrots, cut into chunks
1/2 tsp iodized fine salt
1 tsp pepper
1 (170 g) jar SKIPPY CREAMY PEANUT BUTTER
1/4 cup pitted green olives, sliced in half
1 (50 g) pc red bell pepper, cubed
1 (50 g) pc green bell pepper, cubed
1 pc siling labuyo, sliced

Procedure:

  1. In a pot, heat oil and sauté onion, garlic and tomatoes.
  2. Add meat and sauté for 5 minutes then add water. Cover and simmer for 1-1/2 hours or until meat is tender, stirring occasionally. Add more water as needed.
  3. Add liver spread, tomato sauce, soy sauce, potatoes, and carrots. Bring to a boil and simmer for 10 minutes or until vegetables are tender. Season with salt and pepper.
  4. Mix in peanut butter, olives, bell peppers, and sili. Cook for 3 more minutes.

Makes 8-10 servings.

(Yield: 10 cups/1 cup per serving)

Tip/s:

  • Use a pressure cooker to cut cooking time to tenderize meat
  • Add cheese for added creaminess and temper heat from sili

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.