Goat Caldereta

czwartek, 13 lutego 2014

Goat Caldereta

Time: 2 hrs 30 mins

Ingredients

  • 2 lbs goat meat, cut into 1 1/2 inch cubes
  • 3 tablespoons distilled white vinegar
  • 1 1/4 teaspoons salt
  • 4 tablespoons olive oil
  • 5 garlic cloves, peeled and minced
  • 1 large onion, peeled and minced
  • 1 (2 inch) cinnamon sticks
  • 2 bay leaves
  • 4 teaspoons tomato paste
  • 2 medium potatoes
  • 1/2 large red bell pepper
  • 1 tablespoon whole black peppercorn
  • fresh ground black pepper

Directions

  • 1 Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
  • 2 Drain the meat, saving the liquid, and pat it dry.
  • 3 In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
  • 4 Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
  • 5 Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
  • 6 Put in black peppercorns, cinnamon stick and bay leaves.
  • 7 Stir and cook for another minute.
  • 8 Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
  • 9 Stir and cook for another minute.
  • 10 Add 2 cups of waters and bring to boil.
  • 11 Cover, bring the heat to low and cook for 15 minutes.
  • 12 Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
  • 13 When the meat has cooked for 15 minutes, add the potatoes.
  • 14 Cover, and continue to cook for 45-60 minutes or until the meat is tender.
  • 15 Seed the bell pepper and cut it into 1/4 inch wide strips.
  • 16 When the meat is tender add the pepper into the stew.
  • 17 Stir and cook for another 3-5 minutes.

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