Cabrito Asado

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 5 min

2. 2

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

   Ongeveer 2 min

3. 3

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

   Tip van de kok: The longer the marination, the more flavorful and tender the goat will be.

4. 4

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

   Ongeveer 15 min

5. 5

   Remove the goat from the marinade, reserving the marinade.

   Ongeveer 1 min

6. 6

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

   Ongeveer 2 min

7. 7

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 7 min

9. 9

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

   Ongeveer 2 min

10. 10

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

    Ongeveer 5 min

11. 11

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

    Ongeveer 4 uur

    Tip van de kok: 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.

    Ongeveer 15 min

    Tip van de kok: Resting allows the juices to redistribute, making the meat more tender and flavorful.