Some Filipino food bloggers, home-based cooks, and chefs and even food lovers would say that kaldereta is not kaldereta if goat meat is not used. May be because it is spelled as K-A-L-D-E-R-E-T-A? Kal– which refers to kalding or kambing (that’s goat in English). Thus, beef caldereta is unacceptable as a name for a beef stew cooked in a similar way as that of the kaldereta? Just asking 🙂
Anyway, kaldereta or caldereta is a tomato-based meat stew that is one of the many Spanish-influenced Filipino dishes. The Spanish Caldereta is also a tomato based stew and uses lamb, goat, or beef as the main ingredients. Vegetables are also added, such as potatoes, carrots, green peppers, olives, etc.
We have also been cooking beef caldereta. Check the recipe here for our beef caldereta.
Here’s the recipe of the KALDERETA ESPESYAL I cooked for my husband. Since I cannot eat red meat, I just settled with the veggies and the sauce and it was really good 🙂 I also used some left-over cooked liver from a chicken liver adobo dish that had been hanging out in our refrigerator for days. I just had to wash the liver before mashing them.
By the way, goats can be bought alive here in Qatar 🙂
Goat meat- 400 g.
Olive Oil – 2 tbsp
Onions, diced – 2 medium
Garlic, chopped – 10 cloves
Ripe Tomatoes, diced – 2 large
Black Pepper Powder – 1 tsp
Salt to taste
Fish Sauce – 2 tbsp
Sweet Potato, diced – 1 large
Carrots, diced – 1 large
Red Hot Chili Peppers, chopped – as desired
Bell Pepper, diced – 1 medium
Green Olives, diced – 1/4 c
Tomato Paste – 1/2 c
Chicken Liver, cooked and mashed – a handful
Parmesan Cheese, grated – 1/4 c
Water enough to cover and cook the meat
1. Heat oil in a pressure cooker and sauté the garlic until it is aromatic. Add in the onions, chili peppers, and tomatoes. Cook them under low fire until they soften.
2. Stir in the goat meat and let it simmer for a few minutes until its juices comes out. Pour water enough to cover the meat and bring to a boil under pressure.
We cooked it under pressure for 20 minutes. The meat has already soften up at this point.
3. Throw in the sweet potatoes, tomato paste, black pepper powder, fish sauce, and salt. Add more water enough to cook the sweet pototatoes but not too much to make it soupy. Let the stew simmer until the sweet potatoes are soft and the meat is tender to your liking.
My husband wants the meat to be just tender and not too soft
4. Stir in the mashed liver and let simmer for a minute. At this point the amount of liquid should already be reduced to almost half and the sauce is a bit thick.
5. Add the carrots, bell pepper, olives, and the grated Parmesan cheese. Let it simmer. Adjust the taste with salt as needed. Simmer for another 5 minutes. Remove from fire.
Serve with plain rice. I haven’t had any brown or whole-grain rice since I got here in Qatar 🙁