Mouthwatering Cabrito and Red Gravy Recipe
Behind every dish, there’s a story waiting to be told. And for this recipe, the story lies in the mysterious and exotic flavors of Cabrito (goat) and Red Gravy. This traditional Caribbean and Portuguese dish is a fantastic showcase of the unique combination of flavors that come together to make something truly special.
But don’t let the unusual main ingredient scare you away. Cabrito is a savory, tender meat that pairs perfectly with the tangy sweetness of the red gravy. This dish is perfect for those looking to try something new, or even seasoned culinary explorers searching for the next great adventure.
There’s no need to travel far to enjoy this dish, as it’s simple and easy to make with ingredients found in any local grocery store. So why not bring some island vibes into your kitchen tonight? This Goat and Red Gravy recipe just might become your new favorite meal.
Why You’ll Love This Recipe
Friends, let me tell you: if you’re looking for a recipe that will truly transport your taste buds to another level, look no further than Cabrito and Red Gravy. Trust me when I say this dish is a game-changer.
There are a million reasons why this recipe has climbed to the top of my go-to dishes, but let me start with the obvious: the meat. The cabrito goat in this stew takes on deep, rich flavors like you wouldn’t believe. Plus, since it’s cooked low and slow in a crockpot or saucepan, it’s guaranteed to be fall-off-the-bone tender every time.
But let’s talk about the real hero of this dish: the red gravy. Worcestershire sauce, tomato paste, and red wine combine with flour, salt, cumin seeds, red chili powder and onion garlic to create a sauce that is both savory and tangy all at once. This flavor combination forms a base that perfectly complements the hearty goat meat.
But it’s not just about those two elements! This recipe can easily be modified to suit your preferences – maybe you want to make your meat spicier by adding more chili powder or you prefer more veggies like carrots or potatoes floating around with your meaty chunks of cabrito.
The bottomline: Whether you prefer spicy Caribbean-style goat curry or milder huntress-style goat stew simmered in red gravy, there’s something about Cabrito and Red Gravy that makes it one of the most luscious and versatile dishes in existence. Trust me when I say once you’ve tried this dish out yourself, there won’t be any going back – you’ll thank yourself for generations to come!
- 3 lbs cabrito (goat) meat, cut into large chunks
- 1 large chopped onion
- 1 cumin seed
- 1 tablespoon red chili powder
- 1 tsp flour
- 1 tsp salt
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 1/2 cups red wine
- 1 3/4 cups tomato paste
- 1/4 cup red pepper flakes
The ingredient list may seem long, but trust me, it’s worth it for the delicious and complex flavors that result. You can easily find goat meat at your local butcher shop or specialty grocery store. If you’re unable to get cabrito (young goat) specifically, you can substitute with goat leg, baby goat or even mutton or lamb. The onion and cumin give depth to the stew while the red chili powder and red pepper flakes provide a spicy kick that will leave your palate craving more. Make sure to use plenty of red wine, as it gives the gravy a rich flavor that perfectly complements the meat. Don’t be intimidated by the long ingredient list – everything is easy to find and the effort is worth it for this fragrant, rich and flavorful goat meat stew!
The Recipe How-To
Before you begin cooking this Cabrito (goat) and Red Gravy Recipe, it is important to note that cabrito goat meat is vastly different from beef or pork. It requires a different cooking process that emphasizes slower cooking time and high moisture content to break down the meat fibers. With its unique taste and tenderness, however, the result is always worth the extra waiting time.
- 3 lbs cabrito goat meat cut into large chunks
- 1 large chopped onion
- 1 tsp cumin seed
- 1 tbsp red chili powder
- 1 tbsp flour salt
- 4 cups of chicken broth
- 2 cups of red wine
- 1/3 cup of olive oil
- 1 can (8 oz.) of tomato sauce
- 1 can (6 oz.) of tomato paste
- Preheat your crockpot on high setting.
- Season the cabrito goat meat chunks with salt, pepper, and paprika.
- In a skillet over medium-high heat, heat up the olive oil for around two minutes. Sear the seasoned cabrito goat meat chunks until they’re browned entirely. Put them aside once seared completely.
- Remove any excess oil that may be present in the skillet, then add in your onions and cumin seeds. Stir them regularly over medium heat for around five minutes.
- Sprinkle your chili powder into the skillet and give six to eight gentle stirs to mix it with your onions.
- Add some flour and stir continuously so that the mixture has a nice roux as it cooks for another minute on low heat.
- Add in your chicken broth and stir vigorously to prevent lumps.
- Transfer everything into the preheated crockpot.
- Add wine and tomato paste to complement your red gravy’s flavor spectrum along with salt/pepper per taste.
10.Cook on high flame in crockpot for about four hours until tender.
While waiting for it to cook, go ahead and prepare your favorite side dishes! Cabrito curry will match great with desired vegetables, rice or potatoes! Once done cooking, ladle a generous amount of gravy over the dish before serving it.
Enjoy every slow-cooked bite of this sumptuous Cabrito (goat) and Red Gravy Recipe!
Substitutions and Variations
Now, let’s talk about some substitutions and variations to make this dish truly yours.
If you can’t find goat meat, this recipe also works with lamb, mutton, or even baby goat. In fact, in Argentina, cabrito is typically made with a whole baby goat.
For those who prefer less heat, reduce the amount of red chili powder. And on the flip side, if you want to turn up the heat, add some extra cayenne pepper.
If you don’t have red wine on hand, try adding a splash of your favorite port wine or even red vermouth for a unique flavor twist. And for a Caribbean-inspired version, use seco de cabrito or spicy goat meat instead.
Looking for some delicious sides to serve along with your Cabrito and Red Gravy? You can’t go wrong with classic rice and beans or some roasted vegetables such as carrots or Brussels sprouts. For a huntress-style feast, serve it up alongside yucca fries and fried plantains.
As always feel free to experiment with different herbs and spices to create your own signature flavor profile. And if you’re looking for more ways to enjoy Cabrito, check out Quealy Watson’s cookbook for other amazing Cabrito recipes that are sure to excite your taste buds.
In conclusion, whether you prefer your Cabrito spicy or mild, traditional or cosmopolitan, there are endless ways to customize this delicious meat stew recipe according to your preferences. So get creative and enjoy exploring the diverse flavors of this incredible dish!
Serving and Pairing
Now that your cabrito goat meat stew with red gravy is ready, it’s time to serve! The meat is so tender and juicy, with an aromatic and savory taste that will leave your taste buds begging for more. This dish is hearty and filling, but it also pairs well with a variety of sides that complement its rich, deep flavors.
For a classic pairing, serve the cabrito with traditional sides like rice and beans, tortillas, or crusty bread. You can also add some grilled vegetables like zucchini or eggplant to freshen things up. If you’re feeling adventurous, try serving the cabrito in a taco or burrito shell for an unexpected twist!
When it comes to wine, opt for something equally bold and rich to match the meat’s robust flavor profile. A full-bodied red wine like Malbec, Cabernet Sauvignon, or Syrah would make great choices. You can also pair with a classic Argentinian red such as Mendoza Malbec or Bonarda wine.
For dessert, something sweet and refreshing like sorbet or flan would provide the perfect counterpoint to the savory flavors of the stew. Or keep things simple with a scoop of ice cream.
In summary, there are several tasty options when it comes to pairing and serving this dish. From classic staples to unexpected combinations, there’s no shortage of ways to enjoy this masterpiece of spicy goat meat!
Make-Ahead, Storing and Reheating
Now that you have cooked up this flavorful and juicy Cabrito Goat and Red Gravy stew, you may be wondering what to do with any leftovers. Fortunately, this recipe is perfect for making ahead of time and reheating for a quick and hearty meal later on.
To make ahead of time, simply prepare the stew according to the recipe instructions, but do not add any additional liquid (chicken broth or red wine) at the end. Once the stew has cooled to room temperature, place it in an airtight container and store it in the refrigerator for up to three days.
When it’s time to reheat your delicious Cabrito stew, there are a few options. One method is to reheat it on the stovetop over medium heat, stirring occasionally until hot. If you prefer, you can also reheat it in the microwave on high for 1-2 minutes at a time until heated through.
In terms of storage, you can also freeze any leftovers for future meals. Simply transfer the cooled stew into an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. To thaw and reheat, remove the container from the freezer and allow it to thaw overnight in the refrigerator. Then, use one of the reheating methods above.
This delicious Cabrito Goat and Red Gravy stew is also versatile when it comes to serving suggestions. You can pair it with some fluffy rice or crusty bread if you’re feeling carb-y, or even accompany it with some roasted potatoes or veggies if you prefer something more savory.
Overall, this stew can be enjoyed fresh off the stove or reheated later on – with rich flavors that will only get better as they develop over time!
Tips for Perfect Results
Before diving into the actual recipe, we need to go over a couple of tips to ensure that your Cabrito and Red Gravy recipe turns out perfectly.
Firstly, it is essential to use fresh cabrito goat meat for this dish. It will affect the taste and texture of the stew significantly. Lamb or mutton could be used as a substitute, but they will not have the same tender and succulent qualities as cabrito.
Another thing to keep in mind is to cut the meat into large chunks. This ensures that the goat meat can absorb all the flavors from the ingredients while cooking in a slow-cooker.
When searing the goat meat, add enough olive oil to prevent it from sticking to the pot. It is also crucial to cook it on high heat for a short period to prevent overcooking, which can result in tough and chewy meat.
Furthermore, do not skip adding flour and salt mixture after searing the goat meat. This will help thicken the red gravy, giving it a rich texture and flavor.
Don’t shy away from experimenting with different spices to find what works best for you. Red chili powder and cumin seed are both great additions that enhance the dish’s flavor and make it spicier.
Finally, give your Cabrito and Red Gravy enough time to cook fully. Slow-cooking allows all of the ingredients’ flavors to come together, resulting in an unforgettable taste you won’t forget soon.
By following these tips, you’ll be well on your way to cooking up a delicious Cabrito and Red Gravy that showcases all of its flavors perfectly.
Now that we’ve covered the recipe and all the important details, it’s time to address some common questions about this delicious Cabrito and Red Gravy dish. Whether you’re an experienced chef or a beginner in the kitchen, understanding these frequently asked questions will help you achieve the best results possible. Read on for answers to your burning questions and some extra tips for perfecting your Cabrito and Red Gravy meal.
How long does goat need to be cooked?
The ideal method for cooking your joint is by slow roasting it in the oven. The cooking time required for your joint will be dependent on its size, the pan it’s cooked in and the temperature of your oven. As a general guide, you should cook it for 3-7 hours.
What is Mexican cabrito?
Roast goat kid is a popular dish in Iberian and Latin American cuisines, known as Cabrito in both Spanish and Portuguese.
Which type of meat makes cabrito?
Although all cabrito is goat meat, not all goat meat qualifies as cabrito. Cabrito refers to the young goat that is milk-fed and typically slaughtered at around a month old, hence why it is often compared to veal in the culinary world.
How do you spice a goat?
When it comes to meat, goat offers a savory taste that differs from the sweetness of beef. Its distinct flavor is perfect for pairing with bold and flavorful ingredients such as curry, pineapple, chilies, onion, garlic, wine (both red and white), red pepper, coriander, rosemary, and more. So, when cooking with goat meat, don’t be afraid to experiment with these bold flavor combinations to enhance its taste.
In conclusion, if you’re looking to embark on a culinary adventure and explore new and exciting flavors, then this cabrito and red gravy recipe is the perfect dish for you. With its unique blend of spices and herbs, it’s sure to tantalize your taste buds and awaken your senses.
This savory goat meat stew is perfect for any occasion, whether it be a family dinner or a special occasion. It’s easy to make, and with a few simple substitutions, you can tailor it to your specific taste preferences.
So why not try your hand at preparing this delicious cabrito goat red gravy recipe today? I guarantee that once you take that first bite, you’ll be transported to a world of flavor that you won’t soon forget. So go ahead – get in the kitchen and let your inner culinary explorer run wild!
Cabrito (goat) and Red Gravy Recipe
- 3 lbs goat meat, cut into large chunks (cabrito)
- 1 large chopped onion
- 1 teaspoon cumin, seed
- 1 tablespoon red chili powder
- 1 tablespoon flour
- salt and pepper
- Brown cabrito in a large pot, use a little oil if it sticks.
- Add salt and pepper and enough water to cover and cook until about half done.
- Add chili powder, onion and comino seed to the mixture.
- When completely done and tender, mix flour in a bit of water to make a paste.
- Stir into pot with cabrito mixture to make a gravy.
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.