Mom’s Red Horse Beer Braised Short Rib Caldereta
Tim Luym

INGREDIENTS

• 5-6# Bone-in Beef Shortribs
• 1 medium onion, small diced
• 1 head garlic, crushed and peeled
• 1 Red Horse (or 2 San Mig Lights)
• 2 cups tomato sauce
• 1/2 cup tomato paste
• 1 Red bell pepper, roasted, peeled & sliced into strips
• 12 Spanish Queen olives
• 2 Tbsp black peppercorns
• 1 fresh bay leaf
• Salt & Pepper to taste
• 2 Tbsp Avocado Oil
• 2 T EVOO (Extra Virgin Olive Oil)

Optional (to taste):

• Liverwurst
• Sweet mini pickles
• Chorizo de Bilbao
• Pimiento
• Carrots
• Potatoes
• Peas

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Cook's Notes: 
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How to prepare a sponge gourd/patola
Young patola is less tough and fibrous so pick a fresher one when possible. Cut off both ends and discard. Use a vegetable peeler to remove the tough green skin. Slice as directed. 
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PREPARATION

1. Sear beef short ribs in oil until golden brown on all sides. Transfer to pot.
   
2. Use the oil from the seared meat to sauté onions and garlic until soft. Add to pot.
   
3. Add tomato sauce, tomato paste, beer, black peppercorns, and bay leaves to the pot and simmer for 3 hours.
   
4. Add roasted red bell pepper and olives and simmer for an additional 20 minutes. Now would be a great time to add optional ingredients and cook until tender.
   
5. Serve with rice or garlic rice!
   * Keep overnight and serve the next day for more robust flavor