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Goat Water
A rich and hearty stew made with tender goat meat, simmered with aromatic spices, vegetables, and often a touch of local rum or stout for depth of flavor. It's a comforting dish that showcases the island's love for slow-cooked, flavorful meals.
🧂 Ainekset
- 1.5 kg Goat meat(cut into 2-inch pieces)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 400 g Tomatoes(chopped)
- 2 medium Carrots(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 2 sprigs Thyme
- 2 Bay leaves
- 1 liter Beef stock
- to taste Salt
- to taste Black pepper
- 1/4 cup Optional: Dark rum or stout
👨🍳 Ohjeet
- 1
Pat the goat meat dry with paper towels and season generously with salt and pepper.
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat on all sides in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes, diced carrots, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
- 5
Return the browned goat meat to the pot. Add the thyme sprigs and bay leaves. If using, pour in the dark rum or stout and let it bubble for a minute to cook off the alcohol.
- 6
Pour in the beef stock, ensuring the meat and vegetables are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, or until the goat meat is very tender.
- 7
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper if needed. The stew should be thick and rich.
- 8
Serve hot, traditionally with rice, boiled green bananas, or dumplings.
💡 Ammattilaisvinkit
- ✓For extra tender meat, you can marinate the goat overnight in a mixture of salt, pepper, garlic, and a splash of vinegar.
- ✓Don't rush the simmering process; slow and low heat is key to tenderizing the goat meat.
- ✓If the stew is too thin, you can thicken it by mashing some of the potatoes against the side of the pot or by making a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stirring it in during the last 10 minutes of cooking.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like yams or dasheen.
- Include a Scotch bonnet pepper for a spicy kick.
- Some recipes incorporate a bit of tomato paste for added richness.