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Beef Preparation

  • Beef short ribs, cut into pieces 1000.0 g
  • Garlic, small minced 50.0 g
  • Onions, sliced 100.0 g
  • Vinegar 50.0 ml
  • Water 750.0 ml
  • Laurel Leaf, 1 piece 1.0 pc
  • Black Pepper, crushed 5.0 g
  • Oil, For Searing

Spaghetti Preparation

  • Tomato Sauce, canned 250.0 ml
  • Chorizo Bilbao, large diced 70.0 g
  • Bell Peppers, large diced 70.0 g
  • Potatoes, large diced 70.0 g
  • Olive Oil 30.0 g
  • Carrots, large diced 70.0 g
  • Liver Spread 50.0 g
  • Pickle Relish 25.0 g


  • Processed Cheese, grated 75.0 g
  1. Beef Preparation

    130 minutes
    1. In a deep pan, sear the beef on both sides.
    2. Add Knorr Beef Broth Paste, garlic, onions, vinegar, laurel leaf and black pepper together onto the deep pan and bring to a boil.
    3. Turn the heat down and cover the deep pan with a lid.
    4. Let it simmer gently for 2 hours until tender.
    5. Turn off the heat and set aside the beef.
  2. Spaghetti Preparation

    30 minutes
    1. In a sauté pan, heat the olive oil in a low to medium setting.
    2. Add the chorizo, potatoes, carrots and bell peppers onto the pan and sauté for 2 minutes.
    3. Add the stewed beef, beef stock, Knorr Liquid Seasoning, tomato sauce, liver spread and pickle relish.
    4. Let it simmer for 20 minutes until the vegetables are tender.
    5. While the sauce is simmering, prepare a pot and pour in water.
    6. Bring the pot of water to a boil and cook the spaghetti for 10 minutes or until al dente.
    7. Drain water from the spaghetti using a with a colander. 
    8. Add the spaghetti onto the sauté pan and toss well. 
  3. Assembly

    5 minutes
    1. Carefully place the Kaldereta Spaghetti onto a bowl.
    2. Pour in grated cheese onto the Spaghetti bowl.
    3. Serve