Recipe by Olivia Tuggle
"This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!"
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bone-in goat meat, cut into large chunks
red bell pepper, cut into 1-inch squares
potato, peeled and cut into large chunks
carrots, peeled and cut into large chunks
Wow! This was the first time I'd tried an unrated recipe, I made it exactly as stated (marinating for 6 hours), and it was so simple and delicious! It was very easy to prepare with ingredients you're likely to have on hand, except for maybe the goat. We had purchased two pounds of frozen goat stew meat and made a curry with the first pound. We found that first meal quite chewy and tough to eat because we hadn't realized that we should have stewed the goat for some time to soften it. With this recipe the marinating combined with the stewing made the goat meat easy to eat. The broth was lovely and rich, and rather than rice we used bread for sopping up the broth, but next time (and there *will* be a next time) I think we will use rice.
Though it was very, very tasty and I do recommend it, it did seem to be missing a little something. The flavour seemed a tiny bit unfinished, if that makes sense. I was thinking maybe some other herb or spice was needed to round it out, but I couldn't put my finger on it. I may have to experiment... :-)
Way too salty, way too tomatoey, and we even used less than the recommended amounts of soy sauce and tomato sauce! Definitely will not make again, and if I could rate this lower I would for sure. I have NO idea how this is rated so highly.
This recipe was amazing. We have never cooked goat before and were worried about the taste (this was an Ibex goat that we cooked so it's game meat.) We marinated for 24 hours and the meat was so tender that we didn't have to cook the recipe as long as the recipe suggested. Great taste. We will definitely make this again!
WOW !!! Thank you very much Olivia Tuggle !!!
On a scale of 1-100, this is a 100. WARNING: You may find yourself starting to like leftovers, eating it 3 times a day, licking your fingers and plate, and eating 1/3 of it at the counter b/s you can't stop to get more comfy. TRIPLE+ the recipe and definitely use lots of water for sauce and lots of rice for soaking it. I used some extra finely crushed red pepper and finely chopped tomatoes (and a bit of paprika) b/s I didn't have cayenne pepper and tomato sauce. The final taste is really a combo of hot, salty, sweet and sour - WOW !!!
It smelled gamey at first but everything came out really yummy!!
Recipe was great and am sure beef could have been substituted but goat needs to be boiled 2 hours first to soften then do original recipe using boiled water as base for stew.
I think this recipe has potential. This is my first time cooking goat, and it came out on the tougher side. I think it needs to be simmered way longer. I used apple cider vinegar and replaced some of the soy sauce with low-sodium soy sauce. I also used diced tomatoes instead of tomato sauce because it's what I had on hand and added a splash of ketchup. Taste-wise, it was very good - not too sour, salty or sweet - a perfect balance. Just need to get the goat less tough...
This was delicious. I added sweet potatoes, buttercup squash, and chipotle peppers. I didnt have red peppers but this was so satisfying , I had no cravings after because its so complete - sour. spice. bitter, sweet, and salty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
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