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Chivo Guisado
Stewed Goat
A flavorful and tender stewed goat dish, popular in the Dominican Republic, especially in regions bordering Haiti. Marinated in rum and local spices, then slow-cooked to perfection.
đ§ Ingredienser
- 3 lbs Goat meat (kid goat preferred)(cut into 1.5-inch cubes)
- 0.5 cup Dark rum
- 0.25 cup Bitter orange juice (or lime juice)
- 6 cloves Garlic(minced)
- 2 tsp Dried oregano
- 2 tsp Salt(plus more to taste)
- 1 tsp Black pepper
- 3 tbsp Vegetable oil
- 1 large Yellow onion(chopped)
- 1 medium Green bell pepper(chopped)
- 1 cup Tomato sauce
- 2 cups Water or beef broth
- 1 Bay leaf
- 0.25 cup Cilantro(chopped, for garnish)
đšâđł Instruktioner
- 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
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.
đĄ Proffstips: Searing the meat in batches prevents overcrowding the pot, ensuring a good brown crust. - 3
Add the chopped onion and bell pepper to the pot and sauté until softened, about 5-7 minutes.
- 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.
đĄ Proffstips: Scrape the bottom of the pot to loosen any browned bits, which add flavor to the stew. - 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.
đĄ Proffstips: The longer it simmers, the more tender the meat will become. - 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.
đĄ Proffstips: This dish is even better the next day as the flavors meld.
đĄ Proffstips
- âKid goat is recommended for its tenderness and milder flavor.
- âIf bitter orange juice is unavailable, use a combination of lime and orange juice.
- âSlow cooking is key to achieving tender goat meat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced potatoes or yams during the last hour of simmering.
- Include a pinch of chili flakes for a spicier version.
- A splash of vinegar can be added at the end for brightness.