Goat Stew
Ingredients
- 1.2 kgKid goat meat (cut into chunks)
- 500 mlRed wine (full-bodied)
- 2 pcYellow onion (sliced)
- 4 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 tbspLard
- 3 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 2 pcBay leaf
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 1 pcFlat-leaf parsley (chopped for garnish)
- 2 tbspRed pepper paste
Method
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.
- 1
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
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
Add the sliced onions and diced tomatoes. Sauté until the onions are translucent and the tomatoes begin to break down.
- 4
Deglaze with the remaining marinade. Cover and simmer over low heat. The sauce should reduce until it coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Even better the next day when reheated gently in a saucepan.
