Phillipines Inspired Goat Stow

I come across lots of food blogs and food related websites and it seems most people know how to cook two types of meat. Chicken and beef. Outside of that the varietal rainbow is a lot like trying to find that prized Pokemon on Pokemon Go.

Even finding quality seafood recipes in the US from coast to coast is equally uninspiring.

Given the lack of variety, I wanted to search within the world of food and find a recipe that not only uses an “uncommon” meat but also uses a cooking style or ingredients used in other countries.

That country is the Philippines. This stew closely resembles a Filipino stew called calderata which is one of those hearty stick to your ribs meals.

Ingredients

1 pound bone-in goat meat, cut into large chunks

1/4 cup vinegar

1/4 cup soy sauce

4 cloves garlic, crushed

1 tablespoon vegetable oil

1 onion, chopped

1 red bell pepper, cut into 1-inch squares

1 cup tomato sauce

2 cups beef stock

1 potato, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

1/2 cup green peas

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch cayenne pepper

Instructions

Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.

Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.

Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.