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You are here: Home / Goat Recipes / Goat Meat Stew (Caldereta de Cabrito)

Goat Meat Stew (Caldereta de Cabrito)

May 19, 2019 by Manny 5 Comments

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This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy and sherry. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice. Goat meat, unlike beef, pork or chicken needs some extra step in preparation because if not done so, the dish will taste gamy. The common preparation is marinating it in vinegar or boiling it with water, vinegar and black peppercorns. But this goat stew uses red wine to remove the gamy taste by marinating it for hours.

To cook the goat meat stew; Marinate the goat meat in red wine for half a day. Boil the meat in water until almost tender. Reserve the stock. In olive oil, saute in garlic and onion. Brown the meat. Add the tomato paste, olive brine and tomato. Simmer until meat is tender. Season with paprika. If the sauce reduces, add goat stock and wine. Thicken sauce with cheese and bread crumbs. Add olives and peppers. Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.

 

Caldereta de Cabrito
Print Recipe
5 from 2 votes

How to Cook Goat Meat Stew (Caldereta de Cabrito)

Prep Time12 hrs 10 mins
Cook Time1 hr 30 mins
Total Time13 hrs 40 mins
Course: Goat Recipe
Cuisine: Spanish
Servings: 6 servings
Author: Manny

Ingredients

  • 1 kilo goat meat
  • 1 bottle red wine
  • 2 tablespoons olive oil
  • 1/2 teaspoon chopped garlic
  • 1 big onion sliced
  • 1/3 cup tomato paste
  • 3/4 cup brine of green olives
  • 1/2 cup tomato boiled, peeled , seeded and chopped finely
  • dash of parika picante
  • 1 tablespoon grated Edam cheese
  • 1 tablespoon breadcrumbs
  • 10 green olives
  • 2 lightly roasted green and red bell peppers sliced
  • salt and pepper to taste
  • 2 tablespoons brandy
  • 1 tablespoon sherry

    Instructions

    How to cook the goat meat stew:

    • Marinate the goat meat in red wine for half a day.
    • Boil the meat in water until almost tender. Reserve the stock.
    • In olive oil, saute in garlic and onion. Brown the meat.
    • Add the tomato paste, olive brine and tomato. Simmer until meat is tender.
    • Season with paprika. If the sauce reduces, add goat stock and wine.
    • Thicken sauce with cheese and bread crumbs. Add olives and peppers.
    • Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.

     

    Caldereta de Cabrito

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    Filed Under: Goat Recipes Tagged With: braised goat, caldereta de cabrito, goat stew

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Mark

      February 11, 2018 at 2:41 pm

      I have just been given some goat meat and this looks like The perfect way to use it. What do you recommend serving it with?
      Thanks

      Reply
      • Manny

        February 14, 2018 at 3:16 am

        5 stars
        Hi Mark, you can serve it with rice or bread.

        Reply
    2. Manny

      September 15, 2016 at 12:00 am

      5 stars
      Hi KEURINMEOW, I’ve updated the recipe so now it has, number of servings, preparation and cooking time.

      Reply
    3. keurinmeow

      September 14, 2016 at 11:27 pm

      how many servings? and how many hours or minutes is the preparation? 😀

      Reply
    4. Felix Shufelt

      December 9, 2010 at 5:46 am

      Hi there, thank you for that. I was trying to find a hearty stew recipe to help me get through the christmas time, and this looks perfect. I found a whole stew recipe site here too that seems to have loads of good stuff, maybe you can get some more inspiration there. Anyway, thanks, I will bookmark and read more another time 😉

      Reply

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