Goat Caldereta
Rich, hearty, and full of bold flavors, Goat Caldereta is a classic Filipino stew that brings a delightful fusion of savory, tangy, and mildly sweet notes to your table. Tender goat meat is slow-cooked to perfection in a luscious tomato-based sauce enhanced with liver spread, aromatic spices, and a medley of vegetables like potatoes, carrots, and bell peppers. Green olives add a distinct touch of briny depth, while bay leaves infuse each bite with an earthy aroma. This comforting dish is ideal for special gatherings or Sunday family meals, served steaming hot over fluffy white rice. Perfect for adventurous eaters and lovers of traditional Filipino cuisine, this Goat Caldereta recipe is a must-try for anyone looking to explore bold, authentic flavors.
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Recipe Information
Ingredients
- 2 lbs goat meat
- 0.25 cup white vinegar
- 1 tsp salt
- 3 tbsp cooking oil
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup tomato sauce
- 0.25 cup liver spread
- 2 cups water
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 0.5 cup green olives
- 2 bay leaves
- 0.5 tsp ground black pepper
- 1 tsp sugar
- 1 tsp salt
Instructions
In a bowl, combine the goat meat, white vinegar, and 1 teaspoon of salt. Mix well and let it marinate for 30 minutes. Rinse thoroughly and drain.
Heat 3 tablespoons of cooking oil in a large pot over medium heat. Sauté the minced garlic until fragrant and lightly golden, then add the chopped onions and cook until translucent.
Add the marinated goat meat to the pot and cook until it is browned on all sides.
Pour in the tomato sauce and stir to coat the meat evenly. Add the liver spread and mix well.
Pour in the water and add the bay leaves. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for about 90 minutes, or until the meat is tender. Stir occasionally and add more water if necessary to prevent drying out.
Once the goat meat is tender, add the cubed potatoes, sliced carrots, and green olives. Simmer for another 15 minutes or until the vegetables are tender.
Add the sliced red and green bell peppers, then season with ground black pepper, sugar, and additional salt to taste. Cook for 5 more minutes until the bell peppers are slightly tender but still vibrant.
Turn off the heat and serve the Goat Caldereta hot with steamed rice.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 8271 mg | 360% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 32.1 g | ||
| Protein | 268.0 g | 536% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 497 mg | 38% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 7176 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
