SKIPPY® Brand Peanut Butter

CREAMY CALDERETA WITH PEANUT BUTTER

8-10
25 minutes
30 minutes + 1.5 hours

Ingredients

  • 2 tbsp COOKBEST COCONUT OIL
  • 1 (100 g) pc onion, sliced
  • 6 cloves garlic, crushed
  • 6 (200 g) pcs tomatoes, sliced
  • 1 kg MONTEREDY BEEF SHORT RIBS or BEEF CUBES, sliced into 2×2 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

Directions

  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.

Tip/s:
Use a pressure cooker to cut cooking time to tenderize meat

Add cheese for added creaminess and temper heat from sili