Main CourseDinner

Seco de Cabrito

Name: Seco de Cabrito
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6 porsiyon
Cuisine: peruvian
Ingredients: 1.500 g goat meat cubed; 30 ml canola oil; 1 adet yellow onion finely chopped; 4 diş garlic minced; 60 g ají amarillo paste; 100 g cilantro blended with 1/4 cup water; 355 ml dark beer; 500 ml chicken broth; 1 çay kaşığı cumin; 0,5 çay kaşığı oregano; 1,5 çay kaşığı salt; 0,5 çay kaşığı black pepper freshly ground; 400 g canario beans cooked; 300 g white rice cooked

This traditional Peruvian stew features tender goat meat slowly simmered in a vibrant cilantro and ají amarillo sauce. Served with canario beans and rice, it's a hearty and flavorful main course. The long cooking time ensures the meat is incredibly succulent.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 40 dk.
Porsiyon: 6
Zorluk: Orta

Ön hazırlık

Malzemeler

1.500 ggoat meat, cubed
30 mlcanola oil
1 adetyellow onion, finely chopped
4 dişgarlic, minced
60 gají amarillo paste
100 gcilantro, blended with 1/4 cup water
355 mldark beer
500 mlchicken broth
1 çay kaşığıcumin
0,5 çay kaşığıoregano
1,5 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

for serving

400 gcanario beans, cooked
300 gwhite rice, cooked

Ekipman

blender · large pot · dutch oven · cutting board · knife

Hazırlanışı

Adım adım

1
Season the goat meat generously with salt and black pepper.
Yaklaşık 5 dk.
2
Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Yaklaşık 2 dk.
3
Sear the goat meat in batches until browned on all sides, then remove from the pot and set aside.
Yaklaşık 10 dk.
Aşçının notu: Do not overcrowd the pot; sear in batches to ensure good browning.
4
Reduce the heat to medium and add the yellow onion to the pot, cooking until softened and translucent, about 5-7 minutes.
Yaklaşık 7 dk.
5
Stir in the minced garlic and ají amarillo paste, cooking for another 2 minutes until fragrant.
Yaklaşık 2 dk.
Aşçının notu: Be careful not to burn the garlic.
6
Add the blended cilantro, cumin, and oregano, stirring well to combine.
Yaklaşık 1 dk.
7
Pour in the dark beer and chicken broth, scraping any browned bits from the bottom of the pot.
Yaklaşık 2 dk.
Aşçının notu: This step helps deglaze the pot and add more flavor.
8
Return the seared goat meat to the pot, ensuring it is mostly submerged in the liquid.
Yaklaşık 1 dk.
9
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the goat meat is fork-tender.
Yaklaşık 3 sa.
Aşçının notu: Check occasionally and stir, adding a little more broth or water if the stew becomes too dry.
10
Once the meat is tender, remove the pot from the heat and let it rest for 10 minutes before serving.
Yaklaşık 10 dk.
Aşçının notu: Resting allows the flavors to meld and the meat to reabsorb juices.
11
Serve the Seco de Cabrito hot with cooked canario beans and white rice.

Tazeliğini koruyun

Saklama

Store leftover seco de cabrito in an airtight container in the refrigerator.

Yeniden ısıtma

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, or in the microwave until warmed through.