Cabrito Santandereano

Ingredients

Instructions

1. 1

   Blend beer or chicha, garlic, onion, scallion, cumin, oregano, salt, and pepper.

2. 2

   Marinate the goat overnight.

3. 3

   Brown the pieces in oil.

4. 4

   Add the marinade and enough water to come one-third of the way up the meat.

5. 5

   Cover and braise at 325°F/165°C for 2½–3½ hours until fork-tender.

6. 6

   Alternatively, roast uncovered after the first 2 hours to brown the exterior.

7. 7

   Reduce the cooking juices and spoon them over the meat.

8. 8

   Serve with pepitoria, yuca, and arepa santandereana.