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The goatling stew with chestnuts and red wine - Carne de Cabra compuesta

The Tenerife natural landscape and climate does not allow growing the cattle, there are just a couple of small farms on the north of the island. So, the local population is used to farm goats as the main source of milk and meat. The goat meat remains one of the symbols of national Canary cuisine.

The goatling stew with chestnuts and red wine

  • 1 kg goat meat (shoulder with ribs)
  • 100 ml olive oil (vegetable, drawn butter)
  • 1 large onion
  • 1 large carrot
  • 150 ml red wine
  • 200 ml water
  • 1 bell pepper
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 small chilli pepper, deseeded
  • 200 g peeled chestnuts
  • 100 ml raisins
  • 5 sprigs thyme
  • salt
  • cut the meat into a bite-size portions
  • in a pan heat the oil and fry the meat from all sides until nice and golden, add the salt and transfer the meat to the casserole
  • chop the onion, chilli, carrot and bell pepper. Fry on a separate pan stirring constantly for a couple of minutes
  • add in the wine, paprika, raisins and thyme and allow to simmer for 10 min on a medium heat
  • pour the wine with the vegetables into the meat, add the water, stir gently and bring to the boil
  • reduce the heat and cook for 1 hour, add the chestnuts and cook for 20 min
  • serve with the boiled potatoes

Many years ago I tried the goat meat in Sardinia and since that time I’ve been persuaded that the goat meat has a very specific taste and smell. And it was only here, when I’d tried the local goat cheese and goat meat that I changed my opinion. I don’t know what is the reason, the conditions in which the animals live or the food they eat. The only thing I can tell you that the goat meat here is very delicate and a true treat. If you cannot get the goat meat you can take the beef. In any case take the meat on the bone, which makes the stew deeper. You can take almonds if chestnuts are not available.