Wonderful winter broth from goat where we can have it as a base for soups, or pilaf, or for divine spaghetti by boiling thick spaghetti in it. As a soup, light broth with vegetables for a night or to "flatten" our stomach as we usually say…
- 1 ½ goat piece with bone
- 2-3 tablespoons garlic
- 3 potatoes cut
- 3 carrots cut
- 3 onions cut into chunks
- 3-4 pieces of celery
- Olive oil
- Wash the meat thoroughly and put it in the pot with the lid open and boil it for half an hour, skimming it constantly.
- Then we empty the water and after rinsing the pot we place the meat in the pot with enough water to cover our meat. Boil for 40 minutes under pressure. Then add the carrots and celery with the onions, potatoes and garlic, allspice and enough water to cover all our ingredients. Close the lid and boil under pressure for another 40 minutes.
- Then add salt and pepper and olive oil and with an open lid let it boil one more.
- Strain the broth and serve the meat with the vegetables inside or separately from the broth.