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Creamy Beef Caldereta Recipe

110'
Avg. price
143

Not included in this recipe

Treenut
Peanuts

Servings

- 6 +
1 kilogram beef short ribs, cut into pieces and blanched
beef short ribs, cut into pieces and blanched
2 pieces Bay Leaf
Bay Leaf
1/4 cup Vegetable Oil
Vegetable Oil
1 piece potato, cubed
potato, cubed
1 piece carrot, cubed
carrot, cubed
6 cloves garlic, minced
garlic, minced
1 piece onion, chopped
onion, chopped
1 piece red chili, sliced
red chili, sliced
1/2 cup Tomato Paste
Tomato Paste
1 can Liver Spread
Liver Spread
1 piece red bell pepper, diced
red bell pepper, diced
1 piece green bell pepper, diced
green bell pepper, diced
2 sachet 8g MAGGI® Magic Sarap®
MAGGI® Magic Sarap®
2 tablespoons Brown Sugar
Brown Sugar
4 tablespoons grated cheese
grated cheese
1 pack 125ml NESTLE® All Purpose Cream
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Nutritional facts per serving
28%
Daily Value  
578
Kcal/serving
View details on nutritional information

Products in this recipe

Instructions

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can
Pan
Flipper
Grater
Cooking Spoon
Serving dish
ALTERNATE INGREDIENT​

Beef short ribs may be replaced with beef tender chuck (paypay) or blade clod (kalitiran) in cooking Creamy Beef Caldereta.

EASIER STEPS​

Use a pressure cooker to tenderize beef short ribs in cooking Creamy Beef Caldereta.

SIMPLY GOOD TIP

Best to serve Creamy Beef Caldereta after 1 – 2 days it is cooked for more developed flavor.

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