Oven Roasted Goat: The Ultimate Portuguese Festive Recipe | Rosa’s Kitchen S01E44

Описание: In this episode of Rosa’s Portuguese Kitchen, we bring you the ultimate centerpiece of any Portuguese celebration: Cabrito Assado no Forno (Oven Roasted Goat). Whether it’s for Easter, Christmas, or a special Sunday family gathering, this dish is a beloved culinary landmark known for its deep aromas and incredibly tender meat.

Rosa reveals the traditional secrets to perfecting this dish, including the essential 24-hour preparation period. You will learn how to properly prep the meat with lemon, create a rich marinade using white wine, garlic, and sweet paprika, and master the slow-roasting technique that makes the goat meat fall right off the bone. Served alongside golden roasted potatoes, fresh rapini, and vibrant orange slices, this is a meal that brings the true heart of Portugal into your home.

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Ingredients:
2 kg goat meat

4 garlic cloves

2 bay leaves

1 bunch fresh parsley

1 tbsp sweet paprika

300 ml white wine

200 g butter

Salt and pepper to taste

Orange slices, rapini, and fresh thyme for garnish

Step-by-Step Instructions:
The Prep: Start the day before by placing the goat meat in a bowl of water and lemon. Let it soak for 12 hours, then drain well.

The Marinade: In a large bowl, mix the white wine, minced garlic, bay leaves, chopped parsley, sweet paprika, salt, pepper, and butter.

The Rest: Coat the meat thoroughly in the marinade and let it rest for another 12 hours to ensure the flavors penetrate deep into the meat.

Initial Roast: Place the meat in a large roasting tray. Cover tightly with aluminum foil and roast in a pre-heated oven for 90 minutes.

Adding Potatoes: After 90 minutes, remove the foil, add your potatoes to the tray, and return to the oven for another 1 hour until the meat is tender and the potatoes are golden.

Plating: Transfer to a serving dish and garnish with rapini, thyme, and fresh orange slices for a beautiful, traditional finish.

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