Entree: Argentina – Northwest Argentina – Cazuela de Cabrito (Slow-simmered young goat stew with Andean potatoes, corn, and warm regional spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

3 lb (1.36 kg) young goat (cabrito), bone-in, cut into serving pieces (estimated edible portion: 950 g)
2 tbsp (30 ml) vegetable oil
4 tbsp (60 g) lard (selected option)
2 medium onions, sliced — about 10 oz (280 g)
4 cloves garlic, minced
1 tsp (5 g) ground cumin
1 tsp (2 g) dried oregano
1 tsp (5 g) smoked paprika
1/2 tsp (1 g) red pepper flakes (selected option)
2 bay leaves
1 cup (240 ml) dry white wine (optional; selected option)
4 cups (960 ml) beef stock (selected option)
3 medium potatoes, peeled and halved — about 18 oz (510 g)
2 small butternut squash, peeled and cut into 1-inch (2.5 cm) pieces — about 1 lb (450 g) (butternut selected as the example) (estimated edible portion: 450 g)
2 ears corn (choclo), cut into 1–2 inch (2.5–5 cm) rounds — about 10 oz (280 g) total
2 carrots, cut into chunks — about 6 oz (170 g)
1/2 cup (75 g) frozen peas (optional)
1 tbsp (15 ml) red wine vinegar (selected option)
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the cabrito dry and season generously with salt and freshly ground black pepper. Heat the vegetable oil and lard in a large, heavy pot or cazuela over medium-high heat.
2. Working in batches, brown the goat pieces on all sides, about 6–8 minutes per batch. Transfer the browned pieces to a plate.
3. Reduce the heat to medium. Add the sliced onions and cook until softened and beginning to brown, about 6–8 minutes. Add the garlic, cumin, oregano, smoked paprika, red pepper flakes, and bay leaves; cook for 1–2 minutes, until fragrant.
4. Pour in the dry white wine, or use the listed water instead. Scrape the bottom of the pot to loosen browned bits. Return the goat to the pot and add the beef stock; the meat should be mostly covered.
5. Bring the liquid to a gentle simmer, cover, and cook for 45 minutes. Add the potatoes, squash, carrots, and corn. Continue simmering, partially covered, for 30–40 minutes, until the goat and vegetables are tender.
6. Stir in the peas, if using, and the red wine vinegar. Taste and adjust the salt and pepper.
7. If the broth is too thin, uncover the pot and simmer briefly until it reaches a saucy consistency. Remove the bay leaves, garnish with chopped parsley, and serve hot in bowls.