Recipe of Puerto Rican goat stew?!


Question:

Recipe of Puerto Rican goat stew?

I would like a recipe at the Puerto Rican style,cook with the wine, beer etc.

Thank you,

Tony


Answers:
Goat Stew

3 to 4 pounds goat meat, cut into 2-inch pieces
3/4 cup white vinegar
salt and freshly ground pepper to taste
1/4 cup cooking oil
1/2 cup sliced onion
1/4 cup sherry
1/2 cup olive oil
1 small bay leaf 1 sprig parsley, chopped
1 teaspoon white peppercorns, crushed
6 cloves garlic, crushed
1 hot green pepper
1/2 cup tomato sauce
2 cups warm water
1 slice goat liver (about 5 inches square and 1/2 inch thick)
1/2 cup water
1 cup pimento
1/2 cup grated cheddar cheese
1 teaspoon sugar
dash of hot sauce
1 cup green olives

Marinate meat in a mixture of vinegar, garlic, salt and pepper for 24 hours. Drain meat and brown several pieces at a time in hot oil. Place meat, onion and sherry in a saucepan. Bring to a boil, then add olive oil and bay leaf. Add parsley, peppercorns, garlic and hot pepper. Then add tomato sauce and water. Simmer until meat is tender.
Brown the goat liver and then pound to a paste. Add 1/2 cup water to liver and add to the meat, stirring occasionally, until mixture comes to a boil. Add the pimento and the grated cheese. Season with sugar and hot sauce to taste, then add the olives. Serve hot.

Source(s):
http://www.recipehound.com/recipes/recip...

HI, Here is a recipe for Drunken goat :

3 lbs, goat meat, trimmed, cut into 1 inch chunks
1 med. onion, peeled and chopped
1/2 cup white vinegar or lemon juice
salt and ground pepper to taste
3 cloves garlic, peeled and minced
1 tab. dried oregano
1/2 cup olive oil
1 (8 oz.) can tomato sauce
6 fresh culantro leaves, chopped
2 bay leaves
2 (12 oz.) cans beer (your favorite)
4 med. potatoes, peeled and quartered
6 carrots, peeled and quartered

1. Rinsed meat under cold running water and dry with paper towels.
2. Sprinkle meat chunks with vinegar or lemon juice. Cover and refrigerate for at least 4 hours or overnight.
3. Drain , rinsed in cold water and pat dry with paper towel.
4. Season with salt, pepper, garlic and oregano.
5.Heat oil in heavy Dutch oven. Add meat and brown evenly in moderate heat for about 4 minutes.
6 Add tomato sauce, onions, culantro, bay leaves and beer. Stir to combine.
7. Bring to a boil , Cover and simmer on low heat for 1 hour or until fork tender.
8. Add potato and carrots. Cook another 30 minutes, if sauce is not thick enough, uncover and cook until sauce thickens. Serve with rice or on its own with crusty bread.
This recipe serves 4.

1/4 cup butter
1/3 cup all-purpose flour
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2-3 cloves garlic, minced
1 lb peeled deveined cooked shrimp
1 1/2 cups chicken broth
1/2 cup dark beer
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/8 teaspoon white pepper
1/8 teaspoon red pepper flakes
4-5 dashes Tabasco sauce
3 cups hot cooked rice

METHOD.

Melt butter in large cast iron skillet.
The cast iron is very important as this is what helps develop the very dark color of the roux.
Blend in flour and stir over medium heat, until the roux is dark brown.
Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
This is the key to good etouffee.
Don't be tempted to turn up the heat, just keep stirring!
Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
Add all spices except parsley and cook another 5-10 minutes.
Stir in shrimp, beer and broth and simmer 15 minutes.
Add fresh parsley and simmer five more minutes.
Serve etouffee over hot cooked rice.
Serve with icy cold beer and very crusty French bread.




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