Caldereta
Submitted by blfalconer23
Filipino-style caldereta: vinegar-marinated lamb braised with dried chiles, cinnamon, peppercorns, potatoes, bell pepper, and green olives. A rich, spiced stew that fills the house with warmth.
YIELD
4 servingsPREP
25 minCOOK
95 minREADY
120 minCaldereta is a beloved Filipino stew with Spanish roots, and this version builds incredible depth from a handful of bold ingredients.
Cubed lamb (or beef or goat) marinates in vinegar, salt, and pepper for 30 to 40 minutes to tenderize and season the meat from the inside out. The cubes get browned in olive oil alongside whole dried chiles that swell and darken in seconds, filling the kitchen with smoky heat.
Onion, garlic, whole peppercorns, cinnamon stick, and bay leaves create an aromatic backbone that simmers with tomato paste and the reserved vinegar marinade.
Potatoes go in partway through the braise, absorbing all those spiced juices. Strips of sweet red bell pepper and stuffed green olives finish the stew with bright color and a briny pop.
It’s hearty, warming, and the kind of stew that rewards slow cooking and patience.
Pro Tips
- Pat the meat completely dry after draining the marinade. Wet meat steams instead of browning, and that sear is where a lot of the flavor comes from.
- Brown the meat in batches without crowding the pan. This takes a few extra minutes but gives you a deeply flavorful crust on each piece.
- Save the vinegar marinade! It goes back into the stew and adds a tangy depth that balances the richness of the lamb.
- Add the bell pepper and olives in the last 5 minutes. They should be barely cooked, keeping their color and texture as a fresh contrast to the tender meat.
Ingredients
Directions
Put the cubed meat into a bowl and add the vinegar, salt and pepper.
Set aside for 30 to 40 minutes.
Drain the meat, saving the liquid, and pat it dry.
In a large heavy saucepan, heat the oil over medium heat.
When it is hot, add the chiles.
Stir for a few seconds or until they swell and darken.
Remove chiles with a slotted spoon and set aside.
Put as many cubes of meat into the pan as will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned.
Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.
Put in the black peppercorns, cinnamon and bay leaves.
Stir and cook another minute.
Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste.
Stir and cook for 1 minute.
Add 2 cups water and bring to a boil.
Cover, turn the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1½-inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover and continue to cook for 45 to 60 minutes or until the meat is tender.
Seed the bell pepper and cut it into ¼ inch wide strips.
When the meat is tender, put the peppers and olives into the stew.
Stir and cook another 3 to 5 minutes.
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