Indulge in the authentic flavors of South American cuisine with this traditional "Chivito en Horno de Barro" recipe. This delectable dish features a whole butterflied young goat, seasoned to perfection, and slow-roasted in a clay oven to achieve tender, juicy meat infused with herbs and spices. Accompanied by a generous spread of roasted meats and caramelized vegetables, this chivito is perfect for a festive family gathering.
Ingredients
🐐 1 whole young goat (chivito), butterflied approx. 5-7 kg / 11-15 lbs
🥩 Beef ribs (asado de tira), several strips
🌭 Pork sausages (chorizos or morcillas), several links
🌿 Fresh parsley/cilantro, chopped approx. 1 cup
✨ Ground yellow spice likely turmeric or saffron, approx. 1-2 teaspoons
🌿 Bay leaves approx. 4-5 leaves
🧄 Garlic cloves, crushed or minced several cloves
🧈 Butter approx. 2-3 tablespoons
🌶️ Red bell pepper, sliced 2-3 peppers
🫑 Green bell pepper, sliced 2-3 peppers
🧅 White onion, sliced 2-3 large onions
🧂 Salt approx. 2-3 tablespoons
⚫ Black pepper approx. 1 tablespoon
🫒 Olives approx. 1/4 cup
🥔 Potatoes, peeled and cut into wedges approx. 5-6 medium
🍠 Sweet potatoes, peeled and cut into chunks approx. 3-4 medium
Instructions
1- Heat the Clay Oven:
- Ignite wood or coals in the clay oven.
- Allow it to burn down to hot embers for optimal slow-roasting conditions.
2- Season the Chivito:
- Butterfly and season the young goat with salt and black pepper.
- Sprinkle chopped parsley/cilantro.
- Generously add ground yellow spice, and distribute bay leaves and minced garlic over the meat.
- Dot with butter.
3- Prepare the Veggie Bed:
- Lay sliced red and green bell peppers, and onions at the base of a large roasting tray.
- Spread olives evenly across the veggies.
4- Assemble Chivito in Tray:
- Position the seasoned chivito skin-side up on top of the vegetables.
- Allow space for even heat distribution.
5- Roast in Clay Oven:
- Elevate the chivito tray on bricks inside the clay oven for improved heat circulation.
- Place additional trays with beef ribs and sausages directly on the oven floor.
6- Add Potatoes:
- Arrange potatoes and sweet potatoes in a round metal pan.
- Position them on the oven floor.
7- Monitor Cooking:
- Cook for approximately 2-4 hours, flipping the chivito once for even browning and crispness.
- Achieve tenderness when the meat nearly falls from the bone and has a golden-brown crust.
8- Rest and Serve:
- Once cooked, remove trays using protective cloths and let the meats rest briefly.
- Carve the chivito and serve it alongside the caramelized veggies, with pan juices drizzled over the top.
Prep Time: 30 minutes
Cook Time: 2-4 hours
Total Time: 2.5-4.5 hours
Servings: 10-12
Calories: 600
Proteins: 60g
Fats: 35g
Carbohydrates: 30g
Equipment: Outdoor clay oven, large black metal roasting trays, round metal pan, long-handled oven/fire poker, bricks, chef's knife or butcher knife, meat fork, wooden cutting board, kitchen towels/rags
Cooking Tips
- Roasting in a clay oven grants a unique smoky taste; ensure even heat by elevating trays.
- Generously season meat to elevate flavors and retain moisture.
- Flip the chivito for a well-caramelized and crispy exterior.
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