RECIPES OF PHILIPPINES

Kalderetta (Goat Stew)

Ingredients

3-4 lb

3/4 cups

1 head

1/4 cup

1/2 cup

1/4 cup

1/2 cup

1 small

1 sprig

1 tsp

6 cloves

1

1/2 cup

2 cups

1 slice

1/2 cup

1 cup

1/2 cup

1 tsp

1 cup

Goat (or lamb or beef) meat (cut into 2-inch pieces)
White vinegar
Garlic (crushed) 
Cooking oil
Onion (sliced)
Sherry
Olive oil
Bay leaf
Parsley (chopped)
White peppercorns (crushed)
Garlic (crushed)
Hot green pepper
Tomato sauce
Warm water
Goat liver (about 5 inches square and 1/2 inch thick)
Water
Pimento
Cheddar cheese (grated)
Sugar
Green olives

Salt (adjust to taste)

Freshly ground pepper (adjust to taste)
Dash of hot sauce

1. Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours and drain meat and brown several pieces at a time in hot oil
2. Place meat, onion and sherry in a saucepan and bring to a boil, then add olive oil and bay leaf
3. Add parsley, peppercorns, garlic and hot pepper
4. Then add tomato sauce and water and simmer until meat is tender
5. Brown the goat liver and then pound to a paste
6. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil
7. Add the pimento and the grated cheese
8. Season with sugar and hot sauce to taste, then add the olives and serve hot