Braised Goat (Chivo Guisado) Recipe
this is my recipe for Braised Goat (Chivo Guisado) warning: pressure cooked
A. Chop veggies into small pieces and keep separate for the time being:
1 Red or White Onions
3 Cilantro
1 Green Pepper
2 Green Onions
1 Tomato
B. 3lbs -4lb of goat (chivo) or Oxtail (you can use beef chuck if u want but goat meat is way more awesome)
C. Marinate:
Adobo
Olives (6) (olive juice)
1 head Garlic (mash in a wood pilon)
1 packet of Sazon Goya (Coriander & Annatto) & 1 packet of Sa-son Accent Seasoning (Original)
1/2 Bouillon cube ( Maggi Chicken Bouillon Cubes) they’re good for soups and sauces [It’s dehydrated bouillon (French for broth) or stock - formed into a small cube about 15mm wide. It’s made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube.]
Black pepper (small dashes)
1/2 cup of red cooking wine (any will do)
D. Cooking in a pressure cooker:
Add 2 caps of cooking oil inside the cooker pot with an uncovered lid under high heat“Dorar” or cook to brown the meat with the marinade while stirring so all sides can darken evenlyAdd chopped veggies and mix togetherAdd tomato paste + mixAdd red cooking wine + mixAdd (1) Bay Leaf + mix (it’s a very aromatic leaf of the bay laurel. they’re very strong so it’s only good to only use one!)Add a 1/2 cup of water onto the left-over marinade seasoning where the meat was marinated in and pour the rest inside the pot Mix together
E. Now cover lid pressure cooker and bring it under medium heat!
…and Cook for 15-20 minutes until the cooker reaches full pressure.
In some designs; a relief valve opens, releasing steam and preventing the pressure from rising any further. In others, like the one i use, the pressure regulator weight begins levitating on its nozzle, allowing excess steam to escape. you’ll most likely hear some steam noise with a little jiggle lol and other designs would require a more manual approach - for the heat to be lowered in order to maintain pressure and timing the recipe so it can reach a desired gauge. most people think newer models are easier to maintain timing on your recipe as opposed to older ones but it all depends really. For example: The heat source does not need to be kept higher than necessary to maintain pressure. If the heat source is too high, it costs more in energy, and the life of the gasket/sealing ring is reduced by this extra heat.
After cooking time, there are three ways of releasing the pressure, either quickly or
slowly, before the lid can be opened. some recipes for pressure cookers state which
release method is required at the end of cooking time for proper results—failure to
follow the recommendation results in food that is either under-cooked, over-cooked or
an explosive steam volcano (dangerous)!!!
- Cold Water Quick Release
This method is the fastest way of releasing pressure with portable pressure cookers (unless the manufacturer advises against cold water release). This method involves running cold water from the cold tap over the pressure cooker, avoiding the steam vent or any other valves. It is most suitable for foods with short cooking times and takes only about 20 seconds to open the pressure cooker. This method is not suitable for electric pressure cookers.
- Manual, Normal, Regular, or Automatic Release
Also sometimes referred to as “Quick Release” but not to be confused with the cold water release, this method with varying names involves the evacuation of vapor quickly by lifting (or removing) the valve, pushing a button or turning a dial. It is most suitable for interrupted cooking when adding food later which cooks faster. For example, adding vegetables later when cooking meat, as the meat takes longer to cook than vegetables, so it is necessary to add the vegetables later to cook with the meat for the last few minutes. This release method does not cool down the pressure cooker like the cold water release method. Care must be taken when releasing the steam to avoid scalding injury. This release method is not suitable for foods which foam and froth during cooking, as the hot contents could spray outwards. This release method takes about 2 minutes to open the pressure cooker.
- Natural release
The natural release method allows the pressure to drop slowly; this is achieved by removing the pressure cooker from the heat source and allowing it to cool down at room temperature and lower pressure without any further action. The pressure inside will lower as the pressure cooker cools down and it takes about 10 to 15 minutes before all the pressure has gone. This method is recommended for foods which foam and froth during cooking, such as rice or pasta, legumes or for recipes such as steamed puddings with raising agents. Meat cooked in a pressure cooker requires the natural release method, otherwise its texture will be tough instead of tender and we wouldn’t want that.
Keep in mind foods cook much faster by pressure cooking than by other methods and with much less water used than boiling, so dishes can be ready sooner. Less energy is required than when boiling and steaming. Since less water is necessary, the foods come to cooking temperature faster.
F. I go with the Cold Water Quick Release and place it under cold running tap water after a minute and open!!
Follow up with white rice and/or boiled plantains with some Avocado salad on the side and there you go a nice hearty dinner in less than 60 minutes and safely! Enjoy :3
