Tuesday, December 13, 2005


goat calderetaCaldereta Recipe

1 kilo goat’s meat cut into pieces
1 cup fat or salad oil
5 segments garlic, crushed
6 potatoes, halved or quartered
1 large onion
Slices of hard-cooked eggs
Meat stock or water
6 tomatoes sliced
Paprika, salt and pepper to taste
Liver mixture
1 cup sweet peas
Sliced pimientos morrones
½ cup chopped ham

Heat the fat, and brown the garlic. Remove the garlic and sauté the onion and tomatoes, then add the meat and seasonings. When partly cooked, transfer the mixture into a deeper pan, then add stock to cover the mixture. Cook until meat is almost tender. Add the potatoes and continue cooking. When meat and vegetables are tender, add the liver mixture to thicken the gravy. Add pimientos, peas, and ham. Serve hot and garnish top with slices of hard-cooked eggs and chopped ham.

Liver Mixture for Caldereta

To ¼ kilo coked ox liver passed thru a food grinder, add:
2 tbsps. Bread crumbs
2 tbsps. Vinegar
Salt and pepper to taste
1 cup stock
Sugar to taste

Mix the above and strain into the caldereta mixture.

1 comment:

Anonymous said...

hi how to make a stock? is it ok to use broth cubes?

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