This goat stew is based on a Filipino dish called caldereta It is usually served with rice The serving size for this recipe is 2 to 4 depending on how much bone the meat has Serve over rice Masarap
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 40 mins
Ingredients
Instructions
Mix goat meat with vinegar
soy sauce
and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor
marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
Heat oil in a large pot over medium-high heat. Working in batches
cook goat meat in hot oil
stirring occasionally
until browned
10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
Add onion
bell pepper
and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent
about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened
about 5 minutes.
Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low
cover the pot
and simmer until meat is partially tender
30 to 40 minutes.
Stir in potato
carrots
and peas; season with salt
black pepper
and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through
20 to 30 more minutes. Adjust seasonings before serving.
