Beef Kaldereta/Caldereta II

Like all mothers, I am not satisfied with just trying out one recipe. I definitely had to try out another recipe for beef caldereta that has been playing in my head for quite some time now.

With the weekend nearing, I made sure I had all of my ingredients ready for our Sunday lunch. My son likes certain “sauced” dishes but he was never a fan of caldereta. Keeping my fingers crossed, I served him one bowl of this dish along with steamed rice. The verdict??? “Mommy, can I have some more rice and caldereta please?”.

I hope you like this too! 🙂



1 kilogram beef spareribs

1 medium sized onion, sliced

5 cloves garlic, crushed

2 cups tomato sauce

2 small cans of liver spread

4 medium potatoes, cubed into bite-sized pieces

2 tablespoons fish sauce

1 cup shredded cheese

1-2 medium-sized green bell peppers

1 small red chili (sliced lengthwise)

salt to taste

2 tablespoons oil


  1. Boil spareribs in plain water until tender. If you don’t like using a pressure cooker, this usually takes about 1-2 hours at low-medium heat.
  2. Remove spareribs from broth. Set aside broth for later use.
  3. Heat oil.
  4. Sauté garlic until slightly brown. Add onions and cook for about 1-2 minutes.
  5. Add spareribs and cook until slightly brown.
  6. Add in tomato sauce and 1/2 cup of the beef broth.
  7. Stir, cover, and allow to simmer for 5 minutes.
  8. Add in potatoes, liver spread, cheese, and fish sauce.
  9. Simmer for 20 minutes or until sauce is slightly thick. Stir occasionally to avoid sticking at the bottom of the pan.
  10. Add in chili and bell pepper. Simmer for another 5 minutes then remove from heat.
  11. Serve with steamed rice.


Note: You can add in carrots, green peas, or olives if you wish.



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