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World Kitchen: Caldereta De Cabrito

World Kitchen: Caldereta De Cabrito
Renowned chef and tapas connoisseur José Pizarro introduces us to a traditional goat stew made in his family's home in Extremadura
Originally from Talaván in Cáceres, a beautiful village in Extremadura, celebrated chef José Pizarro now considers London his home and has restaurants in the City, Bermondsey and at the Royal Academy.
José believes that tapas is for everyone and that home cooks shouldn’t be scared by the idea of cooking lots of dishes—it’s all in the preparation and keeping it simple.
"It’s a long-held family tradition to have the stew on Christmas Day"
Here he shares his mother’s recipe for “caldereta de cabrito”, a very popular stew in Extremadura made from a kid goat. It’s a long-held family tradition to have the stew on Christmas Day, when his mum prepares it in the morning.
The goat meat is so tender that it only requires minimum preparation and one hour of cooking over a medium heat.
Goat meat served on plate with slices of fruit
Serves: 8-10
Cooking time: 1 hour

Ingredients

  • 1 whole kid goat (approx 5kg), jointed
  • Sea salt
  • Freshly ground  black pepper
  • 6 tbsp extra virgin olive oil
  • 4 choricero peppers, or 1 tbsp pimentón de la Vera dulce (mild smoked paprika)
  • 4 garlic cloves, peeled
  • 1 bottle dry white wine
  • 2 bay leaves

Method

  1. Season the kid with salt and pepper. Heat the oil in a big casserole over a medium to high heat, add the kid goat and the peppers and fry until the joints are browned.
  2. Remove the peppers and pound them in a pestle and mortar with the garlic cloves to make a paste (if you are using pimentón instead of the peppers, simply add this to the mortar with the garlic).
  3. Mix the wine with this paste and stir it into the meat.
  4. Add the bay leaves, then cover the casserole with a close-fitting lid and simmer slowly for about one hour, until the kid is tender. Add water or more wine from time to time to keep the meat moist.
  5. Serve with a green salad. For my dressing I use one part honey, one part Moscatel vinegar and two parts extra virgin olive oil.
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