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Chivo Guisado Dominicano
A hearty and flavorful goat stew, Chivo Guisado Dominicano is a beloved dish in the Dominican Republic, especially in the northwestern regions. Slow-cooked goat meat is infused with a rich blend of spices, herbs, and often a touch of citrus or wine, resulting in incredibly tender and deeply savory meat.
đ§ Ingredienser
- 2 kg Goat meat(cut into 2-inch pieces)
- 2 large Orange(juiced (about 1/2 cup))
- 1 large Lime(juiced (about 1/4 cup))
- 0.25 cup White vinegar
- 6 cloves Garlic(minced)
- 1 large Onion(chopped)
- 1 chopped (any color) Bell pepper
- 0.5 cup Cilantro(chopped)
- 1 tsp Oregano(dried)
- 1 tsp Cumin(ground)
- 1 tbsp Adobo seasoning
- 2 tbsp Tomato paste
- 0.5 cup Red wine
- 2 cups Water or broth(or as needed)
- 2 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
đšâđł Instruktioner
- 1
Rinse the goat meat thoroughly. In a large bowl, combine the goat meat with orange juice, lime juice, white vinegar, half of the minced garlic, salt, and pepper. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- 2
Drain the goat meat, reserving the marinade. Pat the meat dry with paper towels.
- 3
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the goat meat in batches until well browned on all sides. Remove the meat and set aside.
- 4
Add the chopped onion, bell pepper, and the remaining minced garlic to the pot. Sauté until softened, about 5-7 minutes.
- 5
Stir in the tomato paste, dried oregano, cumin, and adobo seasoning. Cook for 1 minute until fragrant.
- 6
Return the seared goat meat to the pot. Pour in the red wine and the reserved marinade. Add enough water or broth to almost cover the meat.
- 7
Bring the liquid to a boil, then reduce the heat to low, cover tightly, and simmer for 2 to 2.5 hours, or until the goat meat is very tender. Stir occasionally and add more liquid if needed.
- 8
Once the meat is tender, stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper if necessary. Simmer for another 10 minutes to allow flavors to meld.
- 9
Serve hot, typically with white rice, tostones, or mashed plantains.
đĄ Proffstips
- âTo tenderize the goat meat, you can also pressure cook it for about 45-60 minutes after searing.
- âSome recipes suggest adding a splash of rum for extra depth of flavor.
- âEnsure the goat meat is well-browned for a richer flavor base.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of cayenne pepper or a chopped hot pepper for a spicy kick.
- Include olives and capers in the last 30 minutes of cooking for a different flavor profile.