It is a must that shows off in the tables of Cuyo. The salad of chili and black olives is an ideal garnish to join flavors of the region in a same dish.
for 2 portions
| 1 unit | GOAT CHUCK |
| 300 cc. | WHITE WINE |
| 50 g. | CARROTS |
| 20 g. | CELERY |
| 50 g. | ONIONS |
| 1 clove | GARLIC |
| n/a | SALT AND OIL |
GARNICH
| 1 unit | RED CHILI |
| 1 unit | YELLOW CHILI |
| 80 g. | BLACK OLIVES |
| 1 unit | EGGPLANT |
| n/a | SALT |
| 1 unit | ZUCCHINI |
| n/a | OLIVE OIL |
Roasting
Clean vegetables and cut in “mirepoix” (little dices). Seal the goat piece in a casserole with oil, then add the chopped vegetables, toss during a few minutes, season and deglaze with the white wine. Cook at low heat during 1 and a ½ hours, till meat gets tender.
Garnish
Clean vegetables and cut them in “paysanne” (in squares). Toss vegetables in oil, during about 10 minutes, season with salt, olive oil and the sliced olives
Presentation
1st. option: You can display the whole piece with salad and sauce with a reduction of cooking.
2nd, option: Crumble the roasted rib and in a deep dish, mold in the center within an inserted ring, the vegetables sauté and the crumbled, sauce the base of the dish with the cooking reduction
Goats meat was chosen as a referent of the region in the seminar of the Cuyo Entity.
You can find goats and kids (litter of the goat till its stops sucking) in all Cuyo. Till they are 4 month old, they can reach a maximum weight of 10 to 12 kilos and adult specimens can reach till 20 kilos. In Malargüe city , which name means “place of farmyards”, in Mapuche language, some of the best of them are produced.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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