Chivo Guisado

 

     Another of our expeditions into the world of goat cuisine.  Our initial offering, Cabrito, is versatile and will add to many meals.  We also have ribs, and roasts, but this recipe fills the gap.  

      This recipe is from the Dominican Republic culture, a staple of their cuisine.  For this I used the lower rib trim meat tenderized and seasoned.   We dined on this during our stop in Reno.   

2 lbs. goat meat, cubed

1 Tbsp lime juice

2 Tbsp orange juice

¼ tsp salt

½ red onion, roughly chopped

1 Anaheim pepper, seeded and roughly chopped

1 Tbsp dried oregano, preferably Mexican oregano

½ cup cilantro, roughly chopped and loosely packed, divided

1 tsp salt

2 cloves garlic, peeled and roughly chopped

½ tsp allspice

½ tsp black pepper

Bay leaf

1 Tbsp vegetable oil

1 Tbsp sugar

2 Roma tomatoes, seeded and roughly chopped

2 Tbsp tomato paste

1 cube of beef bouillon

1½ cups of water

1 Tbsp brown gravy powder

2 tsp oregano

     Add the lime and orange juices along with the salt to the goat meat.  Toss the goat meat in the juice and salt and drain.

      In a mortar and pestle, add the dried oregano, salt, garlic, allspice, and peppercorns.  Grind these ingredients into paste.  Add the paste to the goat meat and massage it in thoroughly.  Add the Anaheim peppers, red onion, and half the cilantro, toss to combine.

      Cover and refrigerate for a few hours or preferably overnight.

      When ready to cook, heat a Dutch oven or similar vessel over medium heat.  Drain the meat, reserving any liquid.  Add the oil and when shimmering, add the sugar.  Cook the sugar until it is brown being careful not to burn it. Increase the heat to Medium-High and add the meat in batches, lightly browning it.  When all the meat is browned, add the tomato paste, stirring to incorporate.

      Add the tomatoes and stir to incorporate. Add the bay leaf and beef bouillon/water mixture, bringing to a heavy simmer.  Reduce the heat, cover and cook at a low simmer until the meat is tender, approximately 60-90 minutes.  Check periodically and add water if needed.

      When the meat is tender, uncover and increase the heat.  Cook to reduce the sauce to a thick gravy.  Rather than corn starch, I used a Tbsp of dry brown gravy powder as a thickener.  It really makes a difference. 

      Remove the bay leaf before serving over mashed potatoes. Garnish with fresh oregano, if desired.

      

      This is delicious.  Perhaps the best goat recipe yet.  The addition of the Caribbean herbs and spices really accented the goat meat providing a flavorful experience.  

"The goat always climbs up the mountain"

Spanish saying