There are variations in some of the spices, depending on the area. Here is a perfect mix to enjoy as a good stew.
INGREDIENTS
1,5 kg of chopped goat meat
Water
A splash of olive oil
3 nails
a handful of cumin
a handful of thyme
1 hoja de laurel
Get out of the salt flats
5 cloves of garlic
1 / 2 cebolla
Salsa
The boiled goat meat
Broth of boiled goat
1 dash of olive oil
1 cebolla great
1 head of garlic
1 red pepper
Carrots 5
Pepper
Get out of the salt flats
1 pepper (mother's whore)
A pinch of nutmeg
Peppers
Cumin powder
A fist of cumin
1 hoja de laurel
A handful of thyme
A handful of oregano
Parsley
A glass of cognac
A glass of port
INGREDIENTS
In the pot, add a splash of oil and fry the goat meat. While we are turning it, we add all the ingredients and the spices for the sancocho and cover with water. Close the pot and leave over medium high heat for 45 minutes. Turn off and let it rest. We remove the goat meat with the slotted spoon to a tray, and leave the broth to be used later for the sauce.
In a low and large cauldron we make the sauce: we chop the onion, garlic and red pepper to make sauté, cut the carrot into slices and add to the cauldron. Now we turn up the heat and add the cognac and the port, let the alcohol evaporate and turn down to medium heat. We add the goat meat that we had reserved and three tablespoons of the broth.
We add the goat meat that we had reserved and three tablespoons of the broth. We add the spices and from the broth we take the onion and garlic, and we handle them in a mortar along with some cumin, chopped parsley and salt.
Now is the time to put the "mother's whore" pepper and cover the cauldron.
Leave over medium heat until a sauce is created.
The best accompaniment for this meat is boiled country potatoes and bread.
