Goat caldereta is a Filipino-style tomato braise made with tender goat meat, potatoes, carrots, bell pepper, and often liver spread for a savory, rounded sauce. This version uses a steady stovetop simmer and familiar pantry ingredients; family and regional versions vary, especially in their use of chilies, olives, cheese, and liver.
Ingredients
- 3 lb (1.36 kg) bone-in goat stew meat, cut into 2-inch pieces, or boneless goat shoulder cut into chunks
- 1 1/2 tsp (7 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral cooking oil
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 5 garlic cloves, about 15 g, minced
- 2 tbsp (30 g) tomato paste
- 1 can crushed tomatoes, 14.5 oz (411 g)
- 3 cups (710 ml) low-sodium beef or chicken broth, plus up to 1/2 cup (120 ml) if needed
- 2 bay leaves
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1/2 cup (120 g) Filipino-style liver spread or smooth pork liver pâté
- 1 lb (450 g) waxy potatoes, peeled and cut into 1 1/2-inch (4 cm) chunks
- 2 medium carrots, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
- 1 red bell pepper, about 7 oz (200 g), cut into thick strips
- 1 green bell pepper, about 7 oz (200 g), cut into thick strips
- 1/2 cup (75 g) pitted green olives, drained
- 1/4 tsp (0.5 g) red pepper flakes, or 1 small fresh chili, sliced, optional
- 1/4 cup (25 g) finely grated cheddar cheese, optional
Instructions
- Season the goat. Pat the meat dry with paper towels; do not rinse raw meat. Toss it with the salt and black pepper. If the pieces are especially large, trim away thick, hard surface fat, but leave a little marbling for flavor. Set the meat near the stove while you prepare the vegetables, about 10 minutes.
- Brown in batches. Heat the oil in a heavy Dutch oven or large, thick-bottomed pot over medium-high heat. Add enough goat pieces to cover the bottom without crowding, and brown them for about 3 minutes per side. Transfer to a plate and repeat with the remaining meat, adding a little oil if the pot looks dry. Browning in batches develops flavor; piling the meat in all at once will make it steam and turn gray.
- Cook the aromatics and tomato paste. Lower the heat to medium. Add the onion and cook for 5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, then stir in the tomato paste for 1 minute. If the bottom begins to scorch, lower the heat and add a spoonful of broth rather than letting the garlic burn.
- Start the braise. Stir in the crushed tomatoes, 3 cups broth, bay leaves, soy sauce, and fish sauce. Return the goat and any juices on the plate to the pot. Bring the liquid just to a gentle boil, then cover and reduce the heat to low. Simmer gently for 1 hour 35 minutes, stirring every 25 to 30 minutes. The liquid should barely bubble; add a splash of the reserved broth if the pot looks dry, and reduce the heat if it boils hard.
- Check tenderness and add the vegetables. After the initial simmer, test a larger piece with a fork. Goat can take longer depending on the cut and the animal’s age, so if it is still firm, keep simmering and check every 15 minutes before adding the vegetables. When the meat is close to tender, stir in the potatoes and carrots. Cover and simmer for 15 minutes, then add the bell peppers and olives and cook for another 5 minutes. The potatoes should be tender when pierced but not falling apart.
- Finish the sauce. In a small bowl, loosen the liver spread with a ladleful of hot braising liquid, then stir that mixture into the pot. Simmer uncovered for 5 minutes, stirring gently so the potatoes stay intact. Taste and adjust the salt, pepper, or fish sauce. For a thicker sauce, simmer a few minutes longer; for a looser sauce, add broth a tablespoon or two at a time. Stir in the optional chili or cheese at the end.
- Check temperature and rest. Use a food thermometer to check a thick piece of goat, avoiding bone. The USDA FSIS safe minimum for whole cuts of goat is 145°F (63°C), followed by a 3-minute rest; this long braise should bring the meat above that minimum while making it fork-tender. Take the pot off the heat and let it stand for 3 minutes before serving.
Tips
- Choose a braising cut. Shoulder, neck, and bone-in stew pieces have connective tissue that softens during a slow simmer. Lean, very small pieces may cook faster and can become dry, so check them early. Bone-in pieces add flavor, but boneless shoulder is easier to portion.
- Keep the simmer gentle. A rolling boil can toughen the meat and break the potatoes apart before the goat is tender. Look for occasional small bubbles rather than a rapidly moving surface, and use a heavy pot with a well-fitting lid.
- Use a practical liver-spread substitute. Filipino liver spread is a convenient, distinctive ingredient, but smooth pork liver pâté works if it is hard to find. It gives a similar savory richness, though the seasoning may differ. If neither is available, use 2 tablespoons (30 g) peanut butter for body and a mild nutty note; it will not taste exactly like liver spread. Add a little at a time and taste before adding more.
- Control the sauce and seasoning. Broths, fish sauce, olives, and liver spread vary in saltiness, so adjust salt only near the end. If the sauce is thin, uncover the pot and simmer gently; if it is too concentrated, loosen it with a little broth. Avoid adding extra liquid automatically—the meat and vegetables release some as they cook.
Serving Suggestions
Serve caldereta hot with steamed white rice, which catches the tomato-rich sauce. Put extra rice on the table for guests who like a generous spoonful of gravy, and offer a simple cucumber salad or sliced tomatoes to bring a cool, crisp contrast. A plate of sautéed greens or steamed green beans also balances the richness without competing with the stew.
For a family-style meal, bring the pot to the table and serve the goat, vegetables, and sauce together so portions can include a little of everything. Bone-in cuts are flavorful, but provide a bowl for the bones. If using boneless shoulder, cut the chunks large enough to stay intact through the braise. A modest sprinkle of grated cheddar is optional; it softens into the hot sauce and makes the stew richer, but the dish is satisfying without it.
Variations
Caldereta is made in many Filipino households with different combinations of vegetables and seasonings, so adjust the details to suit your table rather than treating one version as the only correct one. For a spicier pot, add a sliced chili with the bell peppers or serve sliced chilies on the side. Start with a small amount because the pepper’s heat can build as the stew sits.
For a version with more vegetables, add 1 cup (150 g) drained peas during the last 5 minutes, or add 1/2 cup (75 g) sliced mushrooms with the peppers. You can replace one bell pepper with another color, or use all red pepper for a sweeter flavor. If olives are not welcome, leave them out; the sauce will be less briny, so taste and add a small splash of fish sauce if it needs more savoriness.
To make the recipe with lamb, use shoulder pieces of similar size and begin checking tenderness around the same time, since the exact braising time depends on the cut. Beef chuck is another practical substitute, though the flavor will be different from goat. For a less rich sauce, omit the cheese and use only enough liver spread to season and thicken it. Keep the tomato, broth, and slow-cooking method consistent so the meat has time to become tender.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in shallow, airtight containers within 2 hours of cooking. Keep the stew refrigerated for 3 to 4 days. The sauce may thicken as it chills, and the flavors often meld overnight; add a splash of water or broth when reheating if needed. Store the meat and vegetables with enough sauce to keep them from drying out.
Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and heat leftovers to 165°F (74°C), checking with a food thermometer. If reheating on the stove, bring the center of the stew fully up to temperature without letting it boil hard for a long time, which can break down the potatoes. Freeze leftovers in airtight, freezer-safe containers for up to 3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C); do not thaw on the counter.
Frequently Asked Questions
Does goat meat need to be soaked before cooking?
No. Soaking is not required for this recipe. Patting the meat dry helps it brown, and the long braise softens the pieces. If the meat has a strong smell, check that it is fresh and properly stored rather than relying on a soak to fix it.
How do I know when the goat is tender?
A fork should slide into a piece with little resistance, and the meat should yield easily when pressed. If it is safe by temperature but still chewy, continue the gentle braise; the USDA temperature is a safety minimum, while tenderness depends on connective tissue having enough time to soften. Check every 15 minutes and keep the pot covered between checks.
Can I make goat caldereta in a pressure cooker?
Yes, but the timing depends on the cooker and the size of the pieces. Brown the meat and aromatics using the cooker’s sauté setting, then pressure-cook the goat with the tomatoes and broth according to its instructions. Add potatoes, carrots, and peppers afterward and simmer them until tender; cooking all the vegetables under pressure for the full goat cooking time can make them mushy. Follow the appliance’s safe filling and pressure-release directions.
Can I prepare caldereta a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). If the sauce has set firmly, loosen it with a few tablespoons of broth or water. For the neatest vegetables, slightly undercook the potatoes during the first preparation so they do not become too soft when reheated.
What if I cannot find goat meat?
Use lamb shoulder or beef chuck in similar-sized chunks. Both suit a slow tomato braise, but each has a different flavor and may become tender on a slightly different schedule. Begin checking the meat near the recipe’s suggested time and continue simmering gently until it yields to a fork.
Is liver spread essential?
It is a classic and convenient way to give many Filipino-style caldereta sauces their rounded, savory flavor, but cooks use different ingredients and proportions. Smooth liver pâté is the closest practical substitute. Peanut butter can thicken the sauce if liver products are unavailable, although it changes the flavor noticeably; add it gradually and season only after tasting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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