Caldereta
Yield: 4 servings
Ingredients
-
2 lb Lamb, beef or goat,
cut into -1 1/2-inch cubes
-
3 tb Distilled white
vinegar
-
1 1/4 ts Salt
-
Freshly ground black
pepper
-
4 tb Olive oil
-
3 Whole dried hot red
chiles
-
5 Garlic cloves, peeled
and -minced
-
1 lg Onion, peeled and
minced
-
1 t Whole black
peppercorns
-
1 Two-inch cinnamon stick
-
2 Bay leaves
-
4 ts Tomato paste
-
2 md Potatoes
-
1/2 lg Red bell pepper
-
8 Whole stuffed green
olives
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 1 1/2-inch cubes.
-
When the meat has cooked
for 15 minutes, add the potatoes.
-
Cover and continue to
cook for 45-60 minutes or until the meat is tender.
-
Seed the bell pepper and
cut it into 1/4-inch wide strips.
-
When the meat is tender,
put the peppers and olives into the stew.
-
Stir and cook another 3-5
minutes.
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