👨‍🍳 조리법

1. 1

   Heat cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the goat or beef cubes in batches until deeply browned on all sides. This browning develops crucial flavor. Remove the browned meat from the pot and set aside.

   ⏱️ 15-20 minutes
2. 2

   Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the tomato sauce and stir, scraping up any browned bits from the bottom of the pot.

   ⏱️ 7-10 minutes
3. 3

   Return the browned meat to the pot. Add the water or beef broth, ensuring the meat is mostly submerged. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise. Cook for at least 1.5 to 2 hours, or until the meat is very tender and easily pierced with a fork. Stir occasionally to prevent sticking.

   ⏱️ 1 hour 30 minutes - 2 hours
4. 4

   Stir in the liver spread until it is fully incorporated and the sauce becomes creamy and rich. Add the cubed potatoes and carrots. Continue to simmer, covered, for about 15-20 minutes, or until the potatoes and carrots are fork-tender.

   ⏱️ 20 minutes
5. 5

   Add the chopped green and red bell peppers. Cook for another 5-7 minutes, uncovered, until the peppers are slightly tender but still retain a bit of crispness. Season the caldereta generously with fish sauce (patis) or salt and freshly ground black pepper to taste. Adjust seasonings as needed.

   ⏱️ 10 minutes
6. 6

   Serve hot, traditionally with steamed white rice. The rich sauce is perfect for spooning over rice.

   ⏱️ 5 minutes