Seco de Cabrito
This traditional Peruvian stew features tender goat meat slowly simmered in a vibrant cilantro and ají amarillo sauce. Served with canario beans and rice, it's a hearty and flavorful main course. The long cooking time ensures the meat is incredibly succulent.
An original recipe by Forkin
- Total time
- 3 hr 40 min
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,500 ggoat meat, cubed
- 30 mlcanola oil
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 60 gají amarillo paste
- 100 gcilantro, blended with 1/4 cup water
- 355 mldark beer
- 500 mlchicken broth
- 1 tspcumin
- 0.5 tsporegano
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
for serving
- 400 gcanario beans, cooked
- 300 gwhite rice, cooked
Equipment
blender · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Season the goat meat generously with salt and black pepper.
About 5 min
- 2
Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 3
Sear the goat meat in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure good browning.
- 4
Reduce the heat to medium and add the yellow onion to the pot, cooking until softened and translucent, about 5-7 minutes.
About 7 min
- 5
Stir in the minced garlic and ají amarillo paste, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the blended cilantro, cumin, and oregano, stirring well to combine.
About 1 min
- 7
Pour in the dark beer and chicken broth, scraping any browned bits from the bottom of the pot.
About 2 min
Cook’s note: This step helps deglaze the pot and add more flavor.
- 8
Return the seared goat meat to the pot, ensuring it is mostly submerged in the liquid.
About 1 min
- 9
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the goat meat is fork-tender.
About 3 hr
Cook’s note: Check occasionally and stir, adding a little more broth or water if the stew becomes too dry.
- 10
Once the meat is tender, remove the pot from the heat and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the flavors to meld and the meat to reabsorb juices.
- 11
Serve the Seco de Cabrito hot with cooked canario beans and white rice.
Keep it good
Store leftover seco de cabrito in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, or in the microwave until warmed through.
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