Seco De Chivo Braised Goat Stew Recipes
SECO DE CHIVO (BRAISED GOAT STEW)
Seco de Chivo is an Ecuadorian braised goat stew. It is traditionally made with Chicha, a fermented corn drink that is similar to a sweeter beer. You might be able to find some at a Latin market, but most likley not. A light beer such as a lager is an exceptional substitute. The goat is simmered over the course of a couple hours; resulting in a fall off the bone goaty goodness.While Americans aren't too familiar with goat as part of their diet, the rest of the world sure is. Goat is eaten on every other continent; many times in place of beef since it significantly cheaper. Goat can be found at most ethnic markets. My local Asian market carries 2.2lb bags of bone in cubed goat for $12; so it's not really expensive. The cuts are all from the shoulder, which you'd want to use when braising. Goat tastes like a cross between beef and lamb to me. It is leaner than beef.Goat stew is typically served with rice, fried plantains, slices of avocado, and tomato.
Provided by Alex Gorgos
Categories Main Course
Number Of Ingredients 16
Steps:
- Marinate the goat in oregano, cumin, garlic, and 1 cup of Chicha or beer for 1 hour.
- In a food processor, add tomatoes, cilantro, aji de panca, and passion fruit juice.
- Blend until smooth. Set aside.
- Heat up cooking oil in a Dutch oven over high heat. Add in the goat. Sear on all sides for 5 minutes.
- Stir in the red onion, bell pepper, and achiote paste. Sauté for 5 minutes.
- Add in the rest of the Chicha or beer and the tomato/cilantro purée. Bring to a boil. Add in the allspice and grated panela. Cover. Reduce heat to medium low.
- Simmer for 2 hours. Simmer for another 15-20 minutes uncovered until the sauce thickens.
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