Description
This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!
Ingredients
- 1 pound bone-in goat meat, cut into large chunks
- ¼ cup vinegar
- ¼ cup soy sauce
- 4 cloves garlic, crushed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 red bell pepper, cut into 1-inch squares
- 1 cup tomato sauce
- 2 cups beef stock
- 1 potato, peeled and cut into large chunks
- 2 carrots, peeled and cut into large chunks
- ½ cup green peas
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
Instructions
- Mix goat meat with vinegar
- soy sauce
- and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor
- marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
- Heat vegetable oil in a large pot over medium-high heat. Working in batches
- cook goat meat in hot oil until browned
- 10 to 15 minutes. Transfer goat meat to a plate and set aside.
- Cook and stir onion
- red bell pepper
- and garlic cloves from marinade in drippings in the pot over medium heat until onion is translucent
- about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened
- about 5 minutes.
- Return goat meat to sauce. Pour in reserved marinade and beef stock; bring to a boil. Reduce heat to low
- cover the pot
- and simmer until meat is partially tender
- 30 to 40 minutes.
- Stir in potato
- carrots
- and peas; season with salt
- black pepper
- and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through
- 20 to 30 more minutes. Adjust seasonings before serving.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 2 hrs 40 mins
Servings: 4