Seco De Chivo Braised Goat Stew Recipes

BRAISED GOAT STEW {ECUADORIAN SECO DE CHIVO}

Steps:

• Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
• Remove the meat from the marinade and save the marinade juice for later.
• Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
• Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
• Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
• Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
• Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
• Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.

SECO DE CHIVO (BRAISED GOAT STEW)

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.

SECO DE CHIVO

Steps:

• Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.
• Remove the goat meat from the marinade and reserve the marinade.
• In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.
• Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.
• Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.
• Pass the sauce through a sieve and add it to the meat.
• Also add the reserved marinade, grated panela and allspice.
• Mix well and cook covered for 10 minutes over high heat.
• Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.
• Sprinkle with chopped cilantro before serving.
• Serve seco de chivo with yellow rice, ripe plantain and fried avocado.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.