CALDERETA

FIESTA SPECIALS

CALDERETA

Ingredients:

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 and pepper to taste
Liver mixture
1-cup sweet peas
Sliced pimientos morrones
½-sup chopped ham

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


LIVER MIXTURE FOR CALDERETA

To ¼-kilo cooked ox liver passed thru a food grinder, add:
2-tablespoons breadcrumbs
2-tablespoons vinegar
Salt and pepper to taste
1-cup stock
Sugar to taste

Procedure:
Mix the above and strain onto the caldereta mixture.


I got this recipe from Recipes of the Philippines by Enriqueta-David

*image courtesy of picasaweb.google.com