Kaldereta, also known as caldereta, is a goat meat stew from the Philippines. The word kaldereta is derived from the Spanish caldera, meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spanish during their 300-year occupation of the country.
Recipe Servings: 4
Prep Time
15 minutes
+ 6 hours resting
+ 6 hours resting
Cook Time
1 hour 10 minutes
Total Time
7 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb bone-in goat meat, cut into large chunks
- ¼ cup vinegar
- ¼ cup soy sauce
- 4 garlic cloves, crushed
- 1 Tbsp vegetable oil
- 1 onion, chopped
- 1 red bell pepper, deseeded and cut into 1-inch cubes
- 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 tsp salt
- ¼ tsp ground black pepper
- Pinch cayenne pepper
Directions
- Mix goat meat with vinegar, soy sauce, and garlic in a large bowl. Cover and chill in the refrigerator for at least 6 hours and up to overnight.
- Remove meat from marinade and pat dry with paper towel. Reserve marinade and garlic cloves.
- Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, for 10–15 minutes. Set goat meat aside.
- Cook onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes.
- Pour in tomato sauce and bring mixture to a simmer. Cook for about 5 minutes.
- Return goat meat to the sauce and pour in reserved marinade and beef stock.
- Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30–40 minutes.
- Stir in potato, carrots, and peas.
- Season with salt, black pepper and cayenne pepper.
- Simmer until goat meat is very tender and vegetables are cooked through, 20–30 minutes.
- Taste, adjust seasonings if necessary, and serve.
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