“Goat caldereta is a traditional dish of Filipino cuisine, very popular on the island of Luzon, a revised version of the homonymous Spanish dish”
Difficulty: ★★★
Preparing time: 40 min
Cooking time: 1 hour
Servings: 6
Calories per serving: 214 kcal
Ingredients:
- Goat – 800 g (1.76 lb.)
- Potatoes (sliced) – 200 g (7.05 oz.)
- Carrots (sliced) – 200 g (7.05 oz.)
- Tomato sauce – 700 g (1.54 lb.)
- Liver spread – 1 can (optional)
- Green bell pepper – 1 PC.
- Red bell pepper – 1 PC. (optional)
- Garlic (minced) – 2 cloves
- Onion (chopped) – 1 PC.
- Oyster sauce – 7 tbsp.
- Black pepper powder – 1/2 tsp.
- Margarine – 1 tbsp.
- Bouillon cube – 2 PCs. (vegetable flavor)
- Bay leaves – 3 PCs.
- Lemongrass – 1 stalk
- Ginger powder – 1 tbsp.
Directions:
- Boil the meat for 40 minutes with lemongrass and ginger powder, skim-off the foam from the boiling water.
- Drain the meat, change the water and boil again with one of the bouillon cube until meat is tender and set aside within the cooking water.
- Melt the butter in a large pot over a slow fire and sauté the onions and garlic.
- Add the carrots and sauté for 5 minutes then add the potatoes, bouillon cube, black pepper powder and cook for 5 minutes.
- Add the tomato sauce, liver spread, goat meat within some ladle of cooking water, oyster sauce, bay leaves, bell pepper and simmer until bell pepper is half-cooked.
Note: the measure in the video is for 50 servings
