Portuguese Cabrito Asado Roast (Roasted Goat)
Lamb is a very popular meal on Easter Sunday but also popular to eat on is roasted goat (cabrito). This is another staple at the traditional Portuguese Easter dinner table. This is served with roasted potatoes and, most of the time, roasted chestnuts.
Preparation: 25 minutes Cooking Time: 2 1/2 hours Serves: 4people
Ingredients:
3 kgs of Goat (bone-in)
3 Cloves of Garlic
2 teaspoons of Black Pepper
3 teaspoon of Paprika
1 teaspoon of PiriPiri
4 Bay leaves
Salt (to taste)
3 cups White Wine
4 Tbsp of Olive Oil (enough to sauté the onions)
1 medium sized onion sliced
6 Tbsp Butter
24 Small Potatoes
Instructions:
The day before cooking your cabrito, begin your marinade. Take a bowl and add the following ingredients: paprika, piripiri, bay leaf, garlic, salt and pepper. Stir in the wine, then meat. The marinade should just be enough to cover the meat. Cover and place in the refrigerator.
Pre-heat oven to 320F / 160C.
Spread onion across the bottom of the cooking dish and drizzle with olive oil. Take the pieces of meat out of the marinade and rub with butter. Drizzle the remainder of the marinade over the meat. Cook for 2 hours while basting the meat with the marinade regularly.
Add potatoes, baste and continue cooking for 20-25 minutes.
Place on a serving platter and add a cucumber and tomato salad or some sautéed greens.
What wine should you serve with this roast? You can pair it with Alvaro Castro Tinto, DAC, Dao, Portugal, 2011 or Quinta da Rede Grande Reserva 2015 or any Douro red wine. Check your local wine store!