{"id":104,"date":"2010-07-16T14:55:58","date_gmt":"2010-07-16T12:55:58","guid":{"rendered":"http:\/\/mabuhaycooking.wordpress.com\/?p=104"},"modified":"2010-07-16T14:55:58","modified_gmt":"2010-07-16T12:55:58","slug":"caldereta","status":"publish","type":"post","link":"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/caldereta\/","title":{"rendered":"Caldereta"},"content":{"rendered":"<p><strong>Yield: 4 servings <\/strong><\/p>\n<h2><strong><strong><span style=\"color:#ff0000;\"> Ingredients<\/span><\/strong><\/strong><\/h2>\n<p><strong> <\/strong><\/p>\n<ul>\n<li><strong><strong>2       lb           Lamb, beef or goat, cut into                         -1 1\/2-inch cubes <\/strong><\/strong><\/li>\n<li><strong><strong> 3       tb           Distilled white vinegar <\/strong><\/strong><\/li>\n<li><strong><strong> 1 1\/4   ts           Salt <\/strong><\/strong><\/li>\n<li><strong><strong> Freshly ground <a href=\"http:\/\/recettesdumonde.shopinblog.com\/\" target=\"_blank\">black  pepper<\/a> <\/strong><\/strong><\/li>\n<li><strong><strong> 4       tb           Olive oil <\/strong><\/strong><\/li>\n<li><strong><strong> 3                    Whole dried hot red  chiles <\/strong><\/strong><\/li>\n<li><strong><strong> 5                    Garlic cloves, peeled and                         -minced <\/strong><\/strong><\/li>\n<li><strong><strong> 1       lg           Onion, peeled and minced <\/strong><\/strong><\/li>\n<li><strong><strong> 1       t            Whole black peppercorns <\/strong><\/strong><\/li>\n<li><strong><strong> 1                    Two-inch cinnamon stick <\/strong><\/strong><\/li>\n<li><strong><strong> 2                    Bay leaves <\/strong><\/strong><\/li>\n<li><strong><strong> 4       ts           Tomato paste <\/strong><\/strong><\/li>\n<li><strong><strong> 2       md           Potatoes <\/strong><\/strong><\/li>\n<li><strong><strong> 1\/2   lg           Red bell pepper <\/strong><\/strong><\/li>\n<li><strong><strong> 8                    Whole stuffed green  olives <\/strong><\/strong><\/li>\n<\/ul>\n<p><strong> <\/strong><\/p>\n<h2><strong><strong><strong><strong><span style=\"color:#ff0000;\">How to proceed.?<\/span><\/strong><\/strong><\/strong><\/strong><\/h2>\n<p><strong> <strong>Put the cubed meat into a bowl and add the vinegar,   salt and pepper.<br \/>\nSet aside for 30 to 40 minutes.<br \/>\nDrain   the meat, saving the liquid, and pat it dry. <\/strong><\/strong><\/p>\n<p><strong><strong> In a large heavy saucepan, heat the oil over medium   heat.<br \/>\nWhen it is hot, add the chiles. Stir for a few   seconds or until they swell and darken. <\/strong><br \/>\n<strong>Remove chiles   with a slotted spoon and set aside.<br \/>\nPut as many cubes   of meat into the pan as will fit without crowding. <\/strong><\/strong><\/p>\n<p><strong><strong> Brown the meat on all sides and repeat until all of   the meat is browned.<br \/>\nRemove meat from pan. <\/strong><\/strong><\/p>\n<p><strong><strong> Put the onion and garlic into the pan and cook for 2   minutes, scraping up any pan juices.<br \/>\nPut in the black   peppercorns, cinnamon and bay leaves.<br \/>\nStir and cook   another minute.<br \/>\nReturn the meat to the pan with its   accumulated juices, the chiles, the reserved marinade   and the tomato paste.<br \/>\nStir and cook for 1 minute.<br \/>\nAdd   2 cups water and bring to a boil.<br \/>\nCover, turn the heat   to low and cook for 15 minutes. <\/strong><\/strong><\/p>\n<p><strong><strong> Meanwhile, peel the potatoes and cut them into 1   1\/2-inch cubes.<br \/>\nWhen the meat has cooked for 15   minutes, add the potatoes.<br \/>\nCover and continue to cook   for 45-60 minutes or until the meat is tender.<br \/>\nSeed   the bell pepper and cut it into 1\/4-inch wide strips.<br \/>\nWhen the meat is tender, put the peppers and olives   into the stew.<br \/>\nStir and cook another 3-5 minutes. <\/strong><br \/>\nJoyce Jumpering writing in the San Jose Mercury News,   5\/19\/93. <\/strong><\/p>\n<p><strong>[youtube=http:\/\/www.youtube.com\/watch?v=kEakYl5pDEM]<br \/>\n<\/strong><\/p>\n<div id=\"_mcePaste\" style=\"position:absolute;left:-10000px;top:342px;width:1px;height:1px;overflow:hidden;\">\n<h2><strong><strong><strong><strong><span style=\"color:#ff0000;\">How to proceed.?<\/span><\/strong><\/strong><\/strong><\/strong><\/h2>\n<\/div>\n<div class=\"mdbvj69d56a1354ec9\" ><script type='text\/javascript'>\nvar amzn_wdgt={widget:'Carousel'};\namzn_wdgt.tag='mabuhaycooking-21';\namzn_wdgt.widgetType='Bestsellers';\namzn_wdgt.searchIndex='cuisine';\namzn_wdgt.browseNode='51550011';\namzn_wdgt.title='Nouveaut\u00e9s';\namzn_wdgt.width='600';\namzn_wdgt.height='200';\namzn_wdgt.marketPlace='FR';\n<\/script>\n<script type='text\/javascript' src='http:\/\/wms-eu.amazon-adsystem.com\/20070822\/FR\/js\/swfobject_1_5.js'>\n<\/script><\/div><style type=\"text\/css\">\r\n@media screen and (min-width: 1201px) {\r\n.mdbvj69d56a1354ec9 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 993px) and (max-width: 1200px) {\r\n.mdbvj69d56a1354ec9 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 769px) and (max-width: 992px) {\r\n.mdbvj69d56a1354ec9 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 768px) and (max-width: 768px) {\r\n.mdbvj69d56a1354ec9 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (max-width: 767px) {\r\n.mdbvj69d56a1354ec9 {\r\ndisplay: block;\r\n}\r\n}\r\n<\/style>\r\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/mabuhaycooking.com\/index.php\/2010\/07\/16\/caldereta\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> \u00ab\u00a0Caldereta\u00a0\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[24,25,32],"tags":[57,73,90,102,125,126],"class_list":["post-104","post","type-post","status-publish","format-standard","hentry","category-mabuhay","category-meat","category-philippines","tag-beef","tag-cooking","tag-food","tag-lamb","tag-philippines","tag-philippines-meat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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