Receta Goat Meat Stew – Caldereta de Cabrito
Goat Meat Stew – Caldereta de Cabrito
December 5th, 2013
This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice.
Ingredients:
- 1 kilo goat meat
- 1 bottle red wine
- 2 tablespoons olive oil
- 1/2 teaspoon chopped garlic
- 1 big onion, sliced
- 1/3 cup tomato paste
- 3/4 cup brine of green olives
- 1/2 cup tomato, boiled, peeled , seeded and chopped finely
- dash of parika picante
- 1 tablespoon grated Edam cheese
- 1 tablespoon breadcrumbs
- 10 green olives
- 2 lightly roasted green and red bell peppers, sliced
- salt and pepper to taste
- 2 tablespoons brandy
- 1 tablespoon sherry
- How to cook the goat meat stew:
Marinate the goat meat in red wine for half a day.
Boil the meat in water until tender. Reserve the stock.
In olive oil, saute in garlic and onion. Brown the meat.
Add the tomato paste, olive brine and tomato. Simmer until meat is tender.
Season with paprika. If the sauce reduces, add goat stock and wine.
Thicken sauce with cheese and bread crumbs. Add olives and peppers.
Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.
Try Other Recipes :
Kalderateng Kambing
Kaldereteng kambing is basically goat meat stew in tomato sauce added with cheese and liver ...
Chicken Kaldereta (Caldereta De Pollo)
The kaldereta or caldereta recipe usually goes for beef or goat meat and sometimes wild duck. ...
Adobong Kambing (Goat Meat Adobo)
Adobo dish usually use pork or chicken and maybe because those meat are readily available co ...