Mains

Seco de Chivo

The Quirky Foodster Team

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30 min plus marinating

Prep

2 hr

Cook

Ingredients

1.5kg (3.3 lb) Bone-in goat meat, cut into large chunks
1 Bottle (330ml) dark beer
6 Cloves garlic, minced
2 tsp Ground cumin
from 2 limes Lime juice
1 Large onion, chopped
1 Red bell pepper, chopped
1 Bunch cilantro
2 tbsp Achiote oil
2 Tomatoes, chopped
to taste Salt and pepper

Method

Marinate the goat meat with half the garlic, cumin, lime juice, salt and pepper for at least 2 hours, or overnight in the fridge.
Blend the onion, remaining garlic, bell pepper, tomatoes and cilantro into a smooth sauce.
Brown the marinated goat meat in achiote oil in a large pot over high heat, in batches, for 4-5 minutes per side.
Return all the meat to the pot, pour in the blended sauce and beer, cover, and simmer on low heat for 1.5-2 hours until the goat is very tender, stirring occasionally.
Uncover for the final 15 minutes to reduce and thicken the sauce. Serve with rice, avocado and fried plantain.

Introduction: Seco de chivo is a rich goat meat stew considered by many Ecuadorians to be a national dish, often reserved for celebrations and Sunday family meals.

Cultural Background: Seco de chivo is a rich goat meat stew considered by many Ecuadorians to be a national dish, often reserved for celebrations and Sunday family meals. The goat is marinated, browned and slow-braised in a beer and herb sauce until deeply tender, reflecting both Spanish colonial and indigenous Andean cooking traditions.

Tips: A longer, slower braise produces more tender goat meat; if the sauce reduces too much before the meat is tender, add a splash more beer or water.

Variations: Seco de chivo can also be made with beef (seco de carne) or chicken (seco de pollo) using the same braising method. No authentic vegetarian version exists; the dish is defined by its slow-braised goat meat.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat, adding a little water or stock if needed to loosen the sauce.

Nutrition: Approx. 480 kcal, 40g protein, 26g fat, 12g carbohydrates per serving.

FAQs:

Q: Why marinate the goat overnight?

A: Goat meat benefits from a longer marinade to tenderize the muscle fibres and mellow its distinctive flavour before the long braise.

Q: Can I substitute lamb for goat?

A: Yes, lamb is a reasonable substitute with a similar texture, though the flavour will be milder than traditional goat.