Goat Stew (with Bones), Caldereta
From worknmumof4 10 years agoIngredients
- 1 pound bone-in goat meat, cut into large chunks shopping list
- 1/4 cup vinegar shopping list
- 1/4 cup soy sauce shopping list
- 4 cloves garlic, crushed shopping list
- 1 tablespoon vegetable oil shopping list
- 1 onion, chopped shopping list
- 1 red bell pepper, cut into 1-inch squares shopping list
- 1 cup tomato sauce shopping list
- 2 cups beef stock shopping list
- 1 potato, peeled and cut into large chunks shopping list
- 2 carrots, peeled and cut into large chunks shopping list
- 1/2 cup green peas shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 pinch cayenne pepper shopping list
How to make it
- Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
- Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
- Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat 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.
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