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When preparing goat, take into account that this meat loses part of its mass when cooked. RAÚL ASENCIO/LISTÍN DIARIO
The natural seasonings, the marinade and the cooking Slow cooking gives this goat meat, sautéed with thyme and then stewed, its special texture and flavor.
The use of pepper, which provides a slight touch of spiciness, is another key to the southern-style goat, whose recipe is shared with Listín Diario by chefs July Sención and Adalberto Santana, from the restaurant La Chivería< /strong>, located in Yaguate, San Cristóbal.
As a side dish, they recommend the traditional chenchén or the moro of pigeon peas with natural coconut.
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INGREDIENTS
1 pound of goat
3 ounces of white or red onion
2 ounces ground oregano
5 ounces garlic
3 ounces thyme
1/2 cup light rum
3 ounces of celery
5 ounces of carrot
5 ounces of peppers
Salt and pepper to taste
PREPARATION; N
1. Wash the goat meat well and marinate it with the spices (oregano, garlic, salt, onion and pepper).
2. Sauté the thyme, add half of the goat meat and cook until browned and crisp. crunchy.
3. Add the rum and then the remaining goat meat.
4. Let cook well covered over low heat for at least an hour.
5. Shortly before removing from the heat, add the chopped vegetables (celery, carrot, peppers).
6. If you wish (this step is optional), take part of the peppers and the sauce from the stew, blend and add to the preparation.
BUYING BEEF GOAT
When purchasing goat meat on the street, verify that it has the head and testicles.
That is the way to know if it is They are buying goat meat and not any other animal, according to Román Espinal, goat producer and owner of La Chivería.
Take into account that, according to n the businessman, the goat loses almost 50 percent of its mass when cooked.