Goat Caldereta

Recipe by Chef #261327
READY IN: 2hrs 30mins




  • Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
  • Drain the meat, saving the liquid, and pat it dry.
  • In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
  • Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
  • Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
  • Put in black peppercorns, cinnamon stick and bay leaves.
  • Stir and cook for another minute.
  • Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
  • Stir and cook for another minute.
  • Add 2 cups of waters and bring to boil.
  • Cover, bring the heat to low and cook for 15 minutes.
  • Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
  • When the meat has cooked for 15 minutes, add the potatoes.
  • Cover, and continue to cook for 45-60 minutes or until the meat is tender.
  • Seed the bell pepper and cut it into 1/4 inch wide strips.
  • When the meat is tender add the pepper into the stew.
  • Stir and cook for another 3-5 minutes.