Kalderetang Kambing -1 of very delicious stew
A stew made with goat meat is called caldereta or kaldereta in the Philippines. Beef, chicken, or hog are used in the dish’s variations.
Typically, liver paste and vegetables are added to stewed goat meat. The following are examples of vegetables: bell peppers, potatoes, olives, tomatoes, and hot peppers. Tomato sauce is occasionally added to kaldereta.
The name Caldereta comes from the Spanish word caldera, which means cauldron. The meal, which the Spaniards introduced to the Philippines during their 300-year occupation, is reminiscent of meat stews from the Iberian Peninsula.
The fact that it uses tomatoes, potatoes, carrots, and bell peppers as its ingredients give it another similarity to afritada and mechado.
At celebrations, gatherings, and other events, kaldereta is offered.
Kalderetang Kambing is a substantial, tomato-based stew with goat meat, potatoes, and carrots. This traditional Filipino cuisine is sure to please at any special occasion or dinner party. As an appetizer with alcoholic beverages or as a main course with steamed rice!
Kalderetang Kambing is a Central and Northern Luzon specialty. It’s created with adult goat meat (chevon) cooked with potatoes, carrots, olives, and bell peppers in a spicy tomato sauce with liver paste.
How to prepare goat meat
Soak the meat in vinegar for 10 minutes to eliminate the gamey flavor and shorten the cooking time. But don’t marinate the meat for too long because vinegar is a strong acid that can dry it out and make it tough.
Aside from marinating it in vinegar, you can remove the odor from goat meat by boiling it in pandan leaves.
You can alternatively soak the goat meat for 1 to 2 hours in buttermilk or milk. It works in the same way as vinegar.
Cooking time is determined by the age of the goat; the older the goat, the longer it cooks. The skin should be soft and gelatinous yet still hard when it is finished.
To assist the potatoes and carrots retain their shape in the stew and not fall apart, fry them before adding them to the stew.
Kalderetang Kambing goes well with steamed rice as a main course for lunch or dinner. It’s also a wonderful appetizer with a cool beer.
It’s ideal for celebrations, parties, and other special occasions.
Kalderetang Kambing Recipe
- 2 pounds goat meat, cut into serving portions
- 2 cups vinegar
- 1 tablespoon salt
- 1 cup pineapple juice
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- 1/2 red bell pepper, seeded, cored, and cubed
- 1/2 green bell pepper, seeded, cored, and cubed
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 Thai chili peppers, stemmed and minced
- 1 cup tomato sauce
- 1/2 cup liver spread
- 6 pieces sweet gherkins pickles
- 1/4 cup Spanish olives
- salt and pepper to taste
- Goat meat, vinegar, and 1 tablespoon salt should all be mixed together in a sizable basin. For about an hour, marinate in the fridge. Rinse and drain well.
- Bring to a boil enough water to cover the meat in a pot over medium heat. Boil the goat flesh for 7 to 10 minutes, or until scum starts to rise, after which it is added. Well-draining into a colander. Wash the pot and the meat in water.
- In the clean pot, combine goat meat, pineapple juice, 4 cups of water, and 1 tablespoon salt. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender but not falling apart. Using a colander, drain meat and reserve about 2 cups of the liquid.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Cook the bell peppers for about 30 seconds after adding them. Remove from pan and let dry on paper.
- Remove excess oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add goat meat and cook, stirring occasionally, until lightly browned.
- Add the tomato sauce, chile peppers, and 2 cups of the saved broth. Bring to a boil.
- Reduce the heat, cover the pan, and simmer for another 20 to 30 minutes, or until the beef is tender to the fork and the sauce has somewhat reduced.
- In a bowl, combine liver spread and about 1/2 cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.
- Add pickles and olives.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- Add bell peppers and continue to cook for about 1 to 2 minutes or until tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
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