Cabrito Asado

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the orange juice, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, salt, and black pepper to create the marinade.

   Ca. 5 min.

2. 2

   Add the goat pieces to the marinade, ensuring all pieces are well coated.

   Ca. 2 min.

3. 3

   Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

   Kokkens note: The longer the marination, the more flavorful and tender the goat will be.

4. 4

   Preheat your oven to 160°C (325°F).

   Ca. 15 min.

5. 5

   Remove the goat from the marinade, reserving the marinade.

   Ca. 1 min.

6. 6

   Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

   Ca. 2 min.

7. 7

   Sear the goat pieces in batches until browned on all sides, then remove them from the pot and set aside.

   Ca. 10 min.

   Kokkens note: Browning adds depth of flavor to the final dish.

8. 8

   Add the sliced onion to the pot and sauté until softened, about 5-7 minutes.

   Ca. 7 min.

9. 9

   Return the seared goat to the pot, then add the reserved marinade, bay leaves, and chicken broth.

   Ca. 2 min.

10. 10

    Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven.

    Ca. 5 min.

11. 11

    Roast for 3-4 hours, or until the goat is very tender and easily falls off the bone.

    Ca. 4 t.

    Kokkens note: Check occasionally to ensure there is enough liquid; add a little more broth or water if needed.

12. 12

    Remove the pot from the oven and let the cabrito rest, covered, for 15 minutes before serving.

    Ca. 15 min.

    Kokkens note: Resting allows the juices to redistribute, making the meat more tender and flavorful.