Pan-Braised Goat chivo guisado

Prep Time: 5-10 minutes
Servings: 5-8
Cooking Time: 1-2 hrs

4 lbs of goat meat (bone-in)
3 cups of Shiraz red wine 
4 tablespoon of oil
water
milk
1 tablespoon of coffee powder
1 chicken bullion 
1 bay leaf

Recaito
1 tsp of salt
1 tablespoon of oregano
4 cloves of garlic, finely minced
1 medium onion, chopped
4 aji gustosos
3-4 sprigs of cilantro
1 tsp of freshly ground black pepper
2-3 sprigs of thyme
2 tablespoon of olive oil



TIP: To remove the strong odor and gaming taste of the goat, rinse it with water and then transfer meat to a large  bowl. Add enough whole milk to cover the meat and a tablespoon of coffee powder. Place in refrigerator overnight. 

TIP: Use a slow cooker  to reduce labor

INSTRUCTIONS
Blend the last 10 ingredients in a blender, mortar or food processor to create a recaito

Rinse meat with water. Place meat in a large bowl, add the herbal blend and 2 cups of wine and marinate meat overnight 

In a pot, heat oil and brown the meat without the marinade. Add 6 cups of water to the marinade. Reserve for deglazing. 

Deglaze when a brown film is created at the bottom of the pot, using the above liquid mixture (1/8-1/2 cup). Stir well  to intensify flavors and to add color

You are ready to deglaze when a brown film is created at the bottom of the pot, using the above water mixture (1/8-1/2 cup)

After deglazing, add the rest of the water, wine, chicken bouillon and bay leave.

Cook for on medium heat for about 1 hr or until meat is soft and almost falling off the bone

Cook on medium heat for about 40 minutes or until meat is very soft. Continue to add water(preferably chicken stock) and wine until meat is soft

Serve with white rice, yucca, or your favorite side dish


Enjoy!