Caldereta

Caldereta is known to be one of the favorite dishes during fiestas. It was originally adapted from the Spanish during their 300 years occupation of the Philippines. Caldereta is mainly composed of goat meat with tomato sauce served with potatoes and other spices. But other variations of this dish include pork, beef and chicken.

Ingredients:

1 lb. goat meat, cut into cubes
1/2 cup vinegar
1/2 cup vegetable oil
1 tbsp. minced garlic
1 onion, minced
3 tomatoes, diced
1 cup tomato sauce
6 tbsp. liver spread
2 cups water
2 potatoes, quartered
1 large carrot, sliced
3/4 cup red bell pepper, sliced
salt and pepper, to taste

Procedure:

1. In a large bowl, combine the vinegar, salt and black pepper. Marinate the goat meat for at least an hour. Remove goat meat from marinade, reserving the liquid.
2. Heat 1/4 cup oil in a large pot over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside.
3. In the same pot, stir-fry the marinated goat meat; cook until lightly brown. Remove and set aside.
4. Add remaining 1/4 cup oil to pot. Sauté the garlic and onion until fragrant and translucent. Add tomatoes stir-fry until wilted. Return goat meat and accumulated juices to pot. Pour the tomato sauce and liver spread; stir and simmer for 2 minutes.
5. Add water and bring to boil then simmer for an hour or until the meat is tender. (Add a bit of water when it starts to dry up) Stir occasionally.
6. Add potatoes and carrots. Cook and simmer until tender, about 6 minutes. Season salt and pepper to taste. Add bell peppers, cook for another 2 minutes.
7. Serve hot and enjoy.