Guisado de Cabrito

Tender kid meat falling off the bone, coated in a short, glossy dark sauce. The aroma of reduced red wine, bay leaf, and smoked paprika fills the kitchen.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 609
• Protein: 64 g
• Carbs: 12 g
• Fat: 22 g

Ingredients

• 1.2 kg Kid goat meat ( cut into chunks )
• 500 ml Red wine ( full-bodied )
• 2 piece Yellow onion ( sliced )
• 4 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 1 tbsp Lard
• 3 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 2 piece Bay leaf
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Flat-leaf parsley optional ( chopped for garnish )
• 2 tbsp Red pepper paste

Instructions

1. Marinade

   In a large container, mix the meat with the minced garlic, red wine, bay leaf, paprika, red pepper paste (massa de pimentão), and pepper. Let it rest so the flavors penetrate the meat.

2. Searing the meat

   Heat the oil and lard in a cast iron pot. Drain the meat and brown it on all sides until a golden crust forms.

3. Sweating the aromatics

   Add the sliced onions and diced tomatoes. Sauté until the onions are translucent and the tomatoes begin to break down.

4. Simmering and reducing

   Deglaze with the remaining marinade. Cover and simmer over low heat. The sauce should reduce until it coats the back of a spoon.

Chef's tips

• Don't rush the cooking; the kid's collagen needs time to melt and naturally thicken the sauce.
• If the sauce is too thin at the end, remove the lid and increase the heat to reduce it to a syrupy consistency.

Storage

Keeps for 3 days in the fridge. Even better the next day when reheated gently in a saucepan.