When I saw the cut of goat meat that Scott bought from an International store a couple of weeks ago I knew I’ve had to do an all-day cooking method to ensure tenderness. The perfect recipe for it of course is a Filipino dish called Kaldereta. It’s basically a goat stew cooked in tomato sauce with potatoes, carrots, onions, and green peppers. Plus, liver paste if you have any. I cooked this on a Sunday using the crock-pot which I started off at 9am.
When doing crock-pot cooking you’re supposed to add everything in and just let that cook in high or low and basically forget it until it’s dinner time. I have learned throughout the years though that adding the veggies in increments actually preserves proper textures. In the recipe below you’ll see how I’ve timed adding the veggies for that exact reason.
Kalderetang Kambing Cooked In A Crock-Pot
- 4-5 pounds goat meat
- 1/2 cup vinegar
- salt and pepper
- 2 tbsp vegetable oil
- 1 1/2 cup cup tomato sauce
- 1/2 cup cup water
- 2-3 cloves 1-2 potato2 large carrots
- 2-3 pcs dried bay leaves
- 1-2 large potatoes
- 1 sm red onion
- 1 green pepper
- To remove the gamy flavor of the goat meat, do not skip this step. Marinate the meat in vinegar, salt, and pepper for at least 30 minutes.
- After the marinating process, discard the marinade. Heat oil in a pan. Sauté the goat meat to brown slightly. In a crock-pot, add water then transfer the goat meat into the pot. Add tomato sauce, sprinkle of salt and pepper, garlic, and dried bay leaves. Cover and set in low to start cooking at about 9am.
- At about 1pm, add the potatoes and carrots. Cover and continue to cook.
- At about 4pm, add the onions and green peppers. Cover and continue to cook for another hour and 30 minutes or so.
VOILA, Kalderetang Kambing cooked in a crock-pot.
All that tomato flavor on the tender goat meat and the sauce, YUMMY! (Discard the bay leaves)