Это предварительный просмотр рецепта "Goat Meat Stew – Caldereta de Cabrito".

Рецепт Goat Meat Stew – Caldereta de Cabrito
by Manny Montala

Goat Meat Stew – Caldereta de Cabrito

December 5th, 2013

This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice.

Ingredients:

Marinate the goat meat in red wine for half a day.

Boil the meat in water until tender. Reserve the stock.

In olive oil, saute in garlic and onion. Brown the meat.

Add the tomato paste, olive brine and tomato. Simmer until meat is tender.

Season with paprika. If the sauce reduces, add goat stock and wine.

Thicken sauce with cheese and bread crumbs. Add olives and peppers.

Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.

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