👨‍🍳 作り方

1. 1

   In a large bowl, combine the goat meat, rum, bitter orange juice, minced garlic, oregano, 1 tsp salt, and black pepper. Mix well, cover, and marinate in the refrigerator for at least 2 hours, or preferably overnight.

2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove goat meat from marinade (reserve marinade) and pat dry. Sear the goat meat in batches until browned on all sides. Remove meat and set aside.

   💡 プロのコツ: Searing the meat in batches prevents overcrowding the pot, ensuring a good brown crust.
3. 3

   Add the chopped onion and bell pepper to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Stir in the tomato sauce and cook for 2 minutes. Pour in the reserved marinade and the water or broth. Add the bay leaf and the remaining 1 tsp salt.

   💡 プロのコツ: Scrape the bottom of the pot to loosen any browned bits, which add flavor to the stew.
5. 5

   Return the seared goat meat to the pot. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for at least 2 to 2.5 hours, or until the goat meat is very tender.

   💡 プロのコツ: The longer it simmers, the more tender the meat will become.
6. 6

   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro and serve hot with white rice or tostones.

   💡 プロのコツ: This dish is even better the next day as the flavors meld.