How to Make Authentic Brazilian Buchada de Bode with Savory Goat Stew

Simple Summary

Buchada de Bode with Goat Stew is a hearty Brazilian delicacy that combines tender goat meat with a flavorful stuffed stomach lining, creating a rich and satisfying dish steeped in tradition.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 45 minutes
• Servings: 6-8
• Difficulty: Advanced

Ingredients

For the Buchada:

• 1 goat stomach lining, cleaned and trimmed
• 500g mixed goat offal (liver, heart, kidneys), cleaned and diced
• 200g goat blood (optional), cooked and crumbled
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp white vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 bay leaves
• Salt and black pepper to taste
• Kitchen twine

For the Goat Stew:

• 1kg goat meat, cut into 2-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tomatoes, diced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 cup green peas
• 1 liter goat or beef broth
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Buchada filling:

   • In a large skillet, heat 2 tbsp vegetable oil over medium heat.
   • Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
   • Add the diced goat offal and cook for 10 minutes, stirring occasionally.
   • Stir in the vinegar, cumin, oregano, and bay leaves. Season with salt and pepper.
   • If using, add the cooked and crumbled goat blood. Mix well and cook for another 5 minutes.
   • Remove from heat and let cool slightly.

2. Stuff the stomach lining:

   • Lay the cleaned stomach lining flat on a work surface.
   • Spoon the cooled offal mixture onto the lining, leaving about 1 inch of space around the edges.
   • Carefully roll the lining, encasing the filling, and tie securely with kitchen twine at 2-inch intervals.

3. Cook the Buchada:

   • Place the stuffed stomach in a large pot and cover with water.
   • Bring to a boil, then reduce heat and simmer for about 2 hours, or until the Buchada is firm and cooked through.
   • Remove from water and set aside.

4. Prepare the Goat Stew:

   • In a large pot, heat 2 tbsp vegetable oil over medium-high heat.
   • Brown the goat meat cubes in batches, about 5 minutes per batch. Set aside.
   • In the same pot, sauté the diced onion and garlic until fragrant, about 3 minutes.
   • Add the browned goat meat back to the pot along with the diced tomatoes, carrots, potatoes, and green peas.
   • Pour in the broth and add bay leaves, cumin, and paprika. Season with salt and pepper.
   • Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked.

5. Finish and serve:

   • Slice the Buchada into 1-inch thick rounds.
   • Arrange the Buchada slices on a serving platter and ladle the hot goat stew around it.
   • Garnish with fresh cilantro and serve hot with rice or crusty bread.

Chef's Notes

• If goat stomach lining is unavailable, you can use beef tripe as a substitute.
• For a milder flavor, soak the offal in milk for 1 hour before cooking.
• The Buchada can be prepared a day in advance and reheated before serving.
• Adjust the cooking time of the stew based on the tenderness of your goat meat.
• For a thicker stew, mix 2 tbsp of cornstarch with cold water and stir into the stew during the last 10 minutes of cooking.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 45g
• Fat: 30g (mostly from the goat meat)
• Iron: 30% of daily value
• Vitamin B12: 80% of daily value
• Zinc: 35% of daily value

This dish is high in protein and provides essential nutrients like iron, vitamin B12, and zinc, which are important for blood health and immune function.

Serving Suggestions

• Serve the Buchada de Bode and Goat Stew with steamed white rice or Brazilian-style farofa (toasted manioc flour).
• Accompany with a side of vinagrete (Brazilian vinaigrette salsa) for a fresh contrast.
• Pair with a robust red wine like Cabernet Sauvignon or a cold Brazilian beer.
• For a complete meal, start with a light salad of hearts of palm and finish with a dessert of Brazilian brigadeiros.
• Present on a large platter family-style, garnished with fresh herbs and lime wedges for an authentic touch.