Kaldereta (Filipino Goat Stew)

🧂 Ingredients

• 1 kg Goat meat
• 200 g Liver spread
• 250 ml Tomato sauce
• 1 medium Onion
• 4 cloves Garlic
• 2 Bell peppers
• 2 Potatoes
• 1 medium Carrots
• 2 tablespoons Cooking oil
• 500 ml Water or beef broth
• 2 tablespoons Soy sauce
• 1 tablespoon Fish sauce (patis)(optional, for added umami)
• to taste Salt
• to taste Black pepper
• 2 Bay leaves

👨‍🍳 Instructions

1. 1

   Heat cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the goat meat in batches until browned on all sides. This step is crucial for developing flavor. Remove the browned meat and set aside.

   ⏱️ 15-20 minutes
2. 2

   Reduce heat to medium. Add chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 6 minutes
3. 3

   Return the browned goat meat to the pot. Pour in the tomato sauce, water or beef broth, soy sauce, and fish sauce (if using). Add the bay leaves. Bring the mixture to a simmer.

   ⏱️ 5 minutes
4. 4

   Cover the pot, reduce the heat to low, and let it simmer gently for at least 1 hour and 30 minutes, or until the goat meat is starting to become tender. Stir occasionally to prevent sticking.

   ⏱️ 1 hour 30 minutes
5. 5

   Add the cubed potatoes and carrots (if using) to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.

   ⏱️ 30 minutes
6. 6

   In a small bowl, whisk the liver spread with a ladleful of the hot stew liquid until smooth. Pour this mixture back into the pot. Add the bell pepper pieces. Stir well to combine.

   ⏱️ 5 minutes
7. 7

   Simmer uncovered for another 15-20 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and season with salt and freshly ground black pepper as needed. The stew is ready when the goat meat is fork-tender and the sauce has a rich consistency.

   ⏱️ 15-20 minutes
8. 8

   Remove the bay leaves before serving. Serve hot, traditionally with steamed rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Liver spread is the key ingredient that gives Kaldereta its signature rich, savory, and slightly tangy flavor. Don't skip it!
• ✓This dish is perfect for celebrations and fiestas due to its rich flavor and festive nature.
• ✓Goat meat has a distinct, strong flavor. If you prefer a milder taste, you can use beef or pork, though it won't be traditional Kaldereta.
• ✓For extra tenderness, you can marinate the goat meat in soy sauce and a little vinegar for at least 30 minutes before cooking.

🔄 Variations

• Use beef chuck or pork shoulder instead of goat meat for a more accessible version.
• Stir in some grated cheese (like cheddar) during the last 10 minutes of cooking for a creamy, cheesy finish.
• Add a splash of red wine or a tablespoon of tomato paste along with the tomato sauce for a deeper flavor profile.

🥗 Nutrition

Per serving