Caldereta Recipe

Caldereta Recipe

Ingredients:

2 lbs of meat (lamb, goat, or beef); cut to half inch cubes
1 1/4 tsp of salt
3 Tbsps of vinegar (white, distilled)
4 Tbsps of olive oil
1 dash of pepper (fresh ground black)
3 pcs of red hot chili (whole)
5 cloves of garlic; peel and mince
1 large-sized onion; peel and mince
1 tsp whole peppercorns (black)
1 pc cinnamon (2 inch stick)
2 pcs of bay leaf
4 tsp of tomato paste
8 pcs of olives (green and whole)
2 pcs of medium-sized potatoes
1/2 large-sized bell pepper (red)

Instruction:

Place meat cubes inside a container then pour vinegar and seasoon with pepper & salt. Set it aside (for half an hour to forty minutes) then drain. Save liquid then pat meat cubes dry.

Heat oil at moderate heat in a large-size saucepan then stir in chilies til swollen and dark colored. Remove cooked chilies from saucepan then set it aside.

Increase heat then pour meat cubes into pan & brown all the sides. Place in a container when done then set it aside. Saute garlic with onions in saucepan then cook two minutes (or a little more).

Pour the peppercorns, bay leaf and cinnamon then stir one minute, and put back meat cubes, chilies, marinade (from the meat) and then tomato (paste). Cook one more minute then add water.

Bring it to boil. Put on pan cover, reduce heat and simmer for fifteen minutes more. Peel potatoes then slice to half inch cubes. Add to simmering pan after fifteen minutes.

Cook the mixture for another fortyfive minutes to an hour. Slice bell peppers to quarter inch strips then add together with the olives (whole) into simmering Caldereta.

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