Salvador Rivero Barrera

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Annabell Bori

Caldereta de Cabrito

Name: Caldereta de Cabrito
Prep time: 105 min
Cook time: 105 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 1/2 kilos kid meat; 250 grams onion; 100 grams green bell pepper; 100 grams carrot; 100 grams green pea, shelled; 250 milliliters olive oil, Virgin; 150 milliliters brandy; 150 milliliters white wine; 1 branch thyme; 1 branch rosemary; 1 to taste salt; 1 to taste whole black pepper

1h 45 mins

Low

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Salvador Rivero Barrera

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This dish of kid stew is one of my favorite dishes, I invite you to prepare this recipe and enjoy it as much as I do.

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Ingredients

6 portions

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Preparation

Chop the meat into taquitos of about 3 cm and season. Cut the onion and green pepper to the Brounoise. Peel the peas and cut the carrot to the gardener and peel the garlic.

In a traditional pot, in olive oil we will fry the whole garlic. Once they are golden brown we remove them and put the meat to mark it. We remove it and reserve it with the garlic.

We fry the green peppers and the onion. When the latter is golden brown add the meat, garlic, carrot, peas, brandy (previously flamed) and white wine. We sauté everything together.

Now add water (if possible preheated) to cover the meat. Season to taste and add the rosemary and thyme. When it begins to boil (if we have not added hot water) cover the pot for about 40 minutes.

Finally, we correct salt and / or pepper if necessary and if we want to thicken the sauce we can add a little flour.