Caldereta has always been a favourite dish in our family as the soft and tender meat, that falls off the bones with the rich and deep sauce filled with flavours not just from the meat but the bones too, is something that we can never resist. Probably because this recipe has been passed down through many generations.
Like in any culture the best heirloom you will always be grateful for is that secret recipe that's filled with nothing but genuine love and soul! This recipe derived from my great grandad's - never met the guy but based on his recipe of Caldereta I know he was awesome!
Great with steamed rice or even crusty bread!
2kg of goat on the bone or 1kg of casserole beef
3-4 cloves of garlic
500 of Napolina passata
140g double cncentrated tomato puree
1/2 cup of soy sauce
100g mature cheddar cheese
Salt & Pepper
Sear the goat on all sides. You may need to do this in batches depending on the size of your pan. You can sprinkle the meat with flour to avoid sticking to the pan but this is optional. Once done - set aside.
In the same pan fry the chopped garlic and the onions until soft. Add the goats meat and mix ensuring it is coated with the onions and garlic. Stir in the passata sauce, tomato puree and ripped bay leaves. Mix well making sure there is enough liquid to cover the meat, if not, add 1 cup of water. Then in the lowest heat, cover and simmer for one hour.
After an hour add the soy sauce and cheese. Stir continously until the cheese melts. Then cover and simmer for a further 30 minutes.
Add the olives, mix and simmer for a further 30 minutes.
Give it a last good stir and that is it - all done!
As mentioned above, this is great with steamed rice or crusty bread but I've chosen creamy mash this time.