Braised Goat Meat

Hello friends!

This weekend Dominican Republic was celebrating fathers day, and the fam and I spent the weekend non stop cooking. Among all the delicious things we cooked  there was a special one that I brought to the table, one I had been wanting to cook for a while now...Goat meat!

Goat is a very traditional and loved dish by Dominicans, you can find different styles and recipes in every region of the country, all delicious in their own way.

I have been thinking about cooking goat meat for a while now, that's why I  recently joined Creative Culinary Goaterie goat challenge, which for me is not a challenge but a great opportunity for people all over America and the world to share their anything or everything goat recipes.

 Braised, salted or fried goat meat is a part of the dominican culture, so its not hard to find it here. You can go to the local markets to find fresh goat meat or simply go to the supermarket where they always have it, and if you are wise you would ask the days they get it fresh.

But is not always the same situation in other countries, my recommendations is to go to Latino or Jamaican markets and bodegas where I'm sure you would find it and if not they would tell you where they usually get it. Another helpful source to find out where you can buy goat meat locally is the internet, where you can find meat directories as Get your goat to find where to buy it near you or even buy it online and have it deliver to you door, as you can do at AGBASE.

How ever you get it, now you can prepare this delicious and easy Dominican style braised goat meat or as we say it in full dominican chivo guisao. Here it goes.

You can accompany this with rice, mash potatoes or sweet potatoes, a nice freshly made flat bread or even with mash plantains  "mangu" as we call it here. What ever you have it with I know you are going to love and enjoy this delicious, saucy and fork tender goat meat.

'till next time

Fran

2 pounds of goat

1 tablespoon of dry oregano

3 garlic cloves

1 medium white onion julienne

1 medium cubanelle pepper in strips

1 ripe tomato medium diced

1 teaspoon of Tabasco hot sauce (optional)

Salt

Pepper

Clean and let water run through the meat (if the bones have marrow, try pushing it out and save). Season the goat meat with all the ingridients and work throroughly. Let marinate for 3 to 4 hours. 

Heat up a large sauce pot and add 1 to 2 tablespoons of oil. Start getting the meat in the pot slowly and over high heat. Make sure to reserve the vegatable and marinte juice.

The meat is going to release a lot of liquid. Let it cook in its own liquid until it reduces completely . After it reduces add more water, enough to cover the meat and let reduce completly again. Repeat this 2 to 3 more times until meat its tender. Let the last water you add reduce only half way and then add the vegetables, the bone marrow if you have it and the marinate juice. Let cook for 5 to 8 minutes more. You want the meat to be fork tender and for it to have a lot of sauce.