The Cabrito Confit with Chillies that I will teach you to prepare today, it is one of my favorites to surprise my family at Christmas dinner. Let yourself be enchanted by the dense, smooth texture and the unique flavor and color that the kid meat to this great dish. Next I will present the ingredients that we are going to need for this preparation and then, let's get to the kitchen!
Cabrito Confit with Chilli Pepper Recipe
Ingredients
- 4 kid shoulders
- 1 liter of kid broth
- 80 grams of chilli peppers
- 1/2 kilo of potatoes or potatoes
- 1 kilo of butter
- 2 eggs
- Breadcrumbs
- Flour (XNUMXg)
- Sunflower oils
- Brussels sprouts
- Salt to taste
Preparation of Confit Kid with Chilli Peppers
- Boil the potatoes in boiling salted water, boil the Brussels sprouts in a separate pot, sauté the chilli without the seeds in a little hot oil.
- Remove the upper bone from the kid's back and fill the void with the sautéed cherries. Tie well with wick thread.
- Cook the kid for an hour and a half. Apart, sauté the potatoes and Brussels sprouts in butter, check the salt and add the kid broth.
- Flour the kid carefully.
- Pass it through the lightly beaten bones and the breadcrumbs. Fry it in a pan with butter.
- When it is golden brown, cut it into slices and remove the thread. Serve with the potatoes and sautéed cabbages.
Tip for making Cabrito Confit with Chilli Pepper
To take care of your gastrovascular health, use the lean part of goat meat, with a lower fat content.
If you liked this recipe for Confit kid For Christmas Eve, then you will not be able to resist the charm and Peruvian flavor of more delicious recipes in our Christmas Dinners section.
