MyLatinDelights.com
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RECIPE CATEGORIES
Pan-Braised Goat (chivo guisado)
Prep Time: 5-10 minutes
Servings: 5-8
Cooking Time: 1-2 hrs
4 lbs of goat meat (bone-in)
3 cups of Shiraz red wine
4 tablespoon of oil
water
milk
1 tablespoon of coffee powder
1 chicken bullion
1 bay leaf
1 teaspoon of salt
1 tablespoon of oregano
4 cloves of garlic, finely minced
1 small onion, chopped
10 sprigs of cilantro
1 teaspoon of freshly ground black pepper
2-3 sprigs of thyme
2 tablespoon of olive oil
TIP: Use a slow cooker to reduce labor
INSTRUCTIONS
Option 1:
Rinse meat with water. Place meat in a large bowl. Add the herbal blend and 2 cups of wine and marinate meat overnight
The next day, heat oil in a pot and brown the meat without the marinade. Add 6 cups of water to the marinade. Once the meat is browned, add marinade mixture
Deglazing is a very important step in this dish as it adds extra flavor and color.
You are ready to deglaze when theliquid has been condensed into a brown film at the bottom of the pot. Use a small amount of water (1/8-1/2 cup) at at time, to deglaze. Stir well to blend to intensify flavors and to add color
After deglazing, add 12 cups water, wine, chicken bouillon and bay leave.
Cook, on medium heat, for about 1 hr or until meat is soft and almost falling off the bone
Option 2:
To remove the strong odor of the goat, rinse it with water and then transfer meat to a large bowl. Add enough whole milk to cover the meat and a tablespoon of coffee powder. Place in refrigerator overnight
The next day, rinse meat with water and place meat in a large bowl
In a pot, heat oil and brown the meat without the marinade. Add the hebal blend and 6 cups of water
Deglazing is a very important step in this dish as it adds extra flavor and color.
You are ready to deglaze when theliquid has been condensed into a brown film at the bottom of the pot. Use a small amount of water (1/8-1/2 cup) at at time, to deglaze. Stir well to blend to intensify flavors and to add color
After deglazing, add 12 cups water, wine, chicken bouillon and bay leave.
Cook, on medium heat, for about 1 hr or until meat is soft and almost falling off the bone
Serve with white rice, yucca, or your favorite side dish
Enjoy!
