Filipino goat caldereta, or kalderetang kambing, is a signature dish that boasts a rich history and robust flavors. This hearty stew is typically made from goat meat, slow-cooked in a savory mixture of tomato sauce, liver spread, and various spices. With its roots deeply embedded in Philippine culture, caldereta is often served during special occasions, earning its place as a beloved favorite among families.
Ingredients
To make an authentic goat caldereta, gather the following ingredients:
- 2 lbs goat meat, cut into chunks
- 1/4 cup cooking oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups diced tomatoes
- 1 cup peas
- 1 cup beef broth
- 1/2 cup liver spread
- 2 carrots, sliced
- 1 cup potatoes, cubed
- 1 bell pepper, sliced
- 1 teaspoon soy sauce
- Salt and pepper to taste
- 2 bay leaves
- 1 teaspoon chili flakes (optional)
Cooking Instructions
Follow these easy steps to prepare your goat caldereta:
- In a large pot, heat the cooking oil over medium heat. Sauté the onions and garlic until fragrant.
- Add the goat meat and cook until it’s browned on all sides.
- Stir in the diced tomatoes and cook for about 5 minutes.
- Pour in the beef broth and liver spread, then add the bay leaves, soy sauce, salt, and pepper.
- Cover and simmer for about 1.5 hours, or until the meat is tender, stirring occasionally.
- Add the potatoes, carrots, and bell pepper, peas; cook for an additional 30 minutes or until the vegetables are tender.
Tips for Perfecting Your Dish
To achieve tender goat meat, consider marinating it in vinegar or lemon juice prior to cooking. Balancing the flavors of the tomato sauce and liver spread is essential; taste and adjust seasonings as needed for a rich, savory flavor. Serve your goat caldereta with steamed rice for a complete meal.
Prep Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Variations are abundant! Try adding cheese for creaminess, olives for saltiness, or chili for a spicy kick. Enjoy this comforting Filipino favorite!
