Caldereta
Rich Filipino goat stew with liver pâté and bell peppers
Ingredients
Instructions
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Prepare the meatSeason goat meat with salt and pepper. In a large, heavy-bottomed pot, heat oil over medium-high heat. Working in batches, brown the meat on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate and set aside.
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Create the flavor baseIn the same pot, add onions and sauté until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 2 minutes until it darkens slightly.
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Develop the sauceReturn the browned meat to the pot. Add liver pâté and stir to coat the meat. Pour in tomato sauce and beef broth. Add bay leaves and bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender.
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Add vegetablesOnce the meat is tender, add potatoes and carrots. Cover and cook for 15 minutes. Then add bell peppers and olives. Continue cooking for another 10-15 minutes until vegetables are tender but not mushy.
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Season and finishStir in fish sauce and adjust seasoning with salt and pepper to taste. If the sauce is too thin, simmer uncovered for 5-10 minutes until it reaches desired consistency. Remove bay leaves before serving.
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Serve the calderetaLadle the caldereta into bowls over steamed white rice. Garnish with chopped fresh cilantro if desired. Serve hot with crusty bread on the side to soak up the delicious sauce.
Nutritional Information
520
Calories
per serving
38
Protein
g
32
Carbohydrates
g
28
Total Fat
g
8
Saturated Fat
g
5
Fiber
g
10
Sugar
g
980
Sodium
mg
65
Vitamin C
mg
4.2
Iron
mg
Caldereta is Also Known As
Kaldereta, Goat Caldereta, Kalderetang Kambing or Filipino Goat Stew
