I learned this way of cooking GOAT CALDERETA from my MAMA... She is a bit particular and so it take much time before it finish...
1 Can (10 oz)
Green bell pepper
Red bell pepper
2 Clove (10 gm)
1 Cup (16 tbs)
Black pepper powder
2 (Vegetable Flavor)
Lemon grass stalk
Boil the goat meat for 40 minutes with lemon grass and ginger powder to remove the unwanted smell, skim-off the foam from the boiling water. Drain, change the water and bring to boil again with 1 piece of broth cube until meat is tender and set aside within the broth.
Melt the butter in a large pot over a slow fire and saute the chopped onions and the chopped garlic. Add the sliced carrots and saute for 5 minutes then add the sliced potatoes, the broth cube, the black pepper powder and cook for 5 minutes. Add the tomato sauce, the liver spread, the goat meat within some broth, the oyster sauce, the bay leaves, the sliced bell pepper and simmer until bell pepper is half cooked and serve.
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Here is part 2 of goat caldereta video series. The chef here shows step by step instructions to make caldereta combined with oyster sauce and veggies. Definitely a classic slow simmered dish with some excellent ingredients.