Ecuadorian Goat Stew

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   ["Combine salt, black ground pepper, cumin and minced garlic in a large bowl.", "Add goat meat and use your (clean) hands to thoroughly and evenly rub the spices into the meat. Don't be afraid to get a little dirty.", "Pour in the beer and allow the meat to marinate for at least an hour.", "Mince the bell pepper and onions. Use only the white part of the scallions.", "Heat half of the butter and all of the olive oil in a frying pan over medium heat. Once melted, add the pepper, onions, ground annatto seeds and cook until tender. Approximately 5 minutes. This is the ""refrito."" Set aside.", "Remove the meat from marinade and save the liquid.", "In a deep 6qt saute pan, melt the remainder of the butter and add the meat. Saute over medium-high heat and turn over the pieces every so often until all sides are browned and slightly caramelized.", "Add the ""refrito,"" mix well and cook for another minute to integrate all the flavors.", "Add all the remaining ingredients, including the marinade and mix well.", "Bring to a boil, then lower the temperature to your lowest setting, cover and cook between 1.5-2 hours until the meat is tender and the liquids have reduced by about half.", "Taste and adjust salt and spices if necessary. Serve warm and enjoy!"]

* Per serving · 4 servings · Values may vary.