• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • RECIPES
  • COOKERY
  • COOKBOOKS
  • VIDEOS
  • EN ESPAÑOL
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Cookery
  • Videos
  • Cookbooks
  • En Español
  • ×

    Home » Recipes » Main Dishes

    This blog is supported via ads and affiliate links

    Tocino de Chivo (Salted Goat Meat)

    En Español Recipe ↆ

    Tocino de Chivo (Salted Goat Meat), a dish (and food preservation process) that was very popular in the pre-refrigeration days and added tons of flavors to one of our favorite meats.

    This post is sponsored by Bon Appetit®

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    This tocino de chivo (salted goat meat) is a recipe that has been passed in my family all the way from my great-grandmother.

    Well before the internet existed, or people bought cookbooks, girls (and how sad it was nearly always girls), learned how to cook by their mom/grandma/aunt's sides from a very young age. Not only did girls assist in the kitchen, observing how mami did things, they learned about life and womanhood in between cooking lessons.

    • Tocino de chivo (salted goat meat)
    • salted goat meat with tostones and avocado

    This method of preparing meat infuses the tocino with flavor and changes its textures, so even after refrigeration came along people kept doing this. The method I use to dry the meat differs from the traditional (it used to be sun-dried), but the end result is nearly identical.

    The kitchen was women's dominion in my grandma's days; and in between shucking corn, shelling beans and grinding coffee, girls learned how to survive the tough road ahead of them.

    Buen provecho!

    Tia Clara

    Recipe

    Tocino de chivo: salted goat meat
    Keep screen on while cooking

    Tocino de Chivo (Salted Goat Meat) Recipe

    By: Clara Gonzalez
    Tocino de Chivo (Salted Goat Meat) Recipe: a dish (and food preservation process) that was very popular in the pre-refrigeration days.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 50 mins
    Cook Time 4 hrs 25 mins
    Total Time 5 hrs 15 mins
    Course Lunch
    Cuisine Dominican
    Servings 6 servings
    Calories 579 kcal

    Ingredients

    To preserve meat

    • 2 ½ pound [1.13 kg] of goat meat
    • ½ cup of coarse sea salt
    • 3 tablespoons oregano (dry leaves), , crushed
    • 1 tablespoon pepper (freshly-cracked, or ground)
    • 2 tablespoons garlic salt, (optional)

    For meat stew

    • 3 tablespoons olive oil
    • 1 large red onion, , sliced
    • 4 large tomato, , chopped
    • 4 cloves garlic, , crushed
    • ½ teaspoon oregano (dry, ground)
    • 1 cup tomato sauce
    • 1 tablespoon of cilantro, , chopped
    • 1 teaspoon salt, (or more, to taste)

    Instructions
     

    To preserve meat

    • Slice the goat meat as thinly as possible.
    • Season with the remaining ingredients, mixing well, and let it rest overnight in the fridge.
    • Remove the meat from the liquid that would have seeped out overnight. Pad dry with a paper towel.
    • Heat oven to 200 ºF [93 ºC].
    • Place the meat on a wire rack and dry in the oven until the meat is quite stiff and dry to the touch (it took me about 3 hours).
    • Cool meat to room temperature and store in a sealed bag in the refrigerator for up to a month.

    To de-salt meat

    • Rinse meat in running water.
    • Soak overnight in abundant water (about a gallon [3.8 lt]) in the refrigerator.
    • Boil in the same water it soaked overnight until the meat is very tender. If you cook it in a pressure cooker it should take 20 minutes. In a conventional pot it should take about an hour, add water if it becomes necessary to maintain the same water level.
    • Remove the meat from the water (reserve 1 ½ cup of this water).
    • Cool to room temperature and shred the meat.

    For stew

    • Heat oil in a 2 quart pot [2 lt] over low heat.
    • Add onions, cook and stir until onions become translucent.
    • Add meat, cook and stir for a couple of minutes.
    • Mix in tomatoes, garlic and oregano. Cover and simmer over low heat for 10 minutes, stirring occasionally.
    • Add tomato sauce and 1 ½ cup of water from boiling the meat.
    • Cover and simmer for another five minutes.
    • Taste and add salt to taste if you find it necessary (I did not).
    • Serve with white rice and slices of avocado.

    Tips and Notes

    The same process and recipe can be used with pork.
    Since this is a very time-consuming process, I suggest that you double or triple the amount in the first list so you can save the rest of salted meat for another occasion.

    Nutrition

    Calories: 579kcalCarbohydrates: 8gProtein: 34gFat: 45gSaturated Fat: 16gCholesterol: 134mgSodium: 12490mgPotassium: 888mgFiber: 2gSugar: 5gVitamin A: 860IUVitamin C: 16.1mgCalcium: 66mgIron: 4.6mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR preservation, salting
    More recipes with: goat, meat

    This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.

    Want to know how to build a successful restaurant? Check out BonAppetit.com's “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.

    Edited: Mar 23, 2020 | Publish: Jan 14, 2014

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    You'll also love

    • Chambre (Legumes, Rice, and Meat Stew)
      Chambre or Chapea (Beans, Rice and Meat Stew)
    • Mondongo Soup (Tripe Stew)
    • Pan and bowl of Cabbage and Minced Meat
      Cabbage and Minced Meat One-Pot Dinner
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    3 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments
    Jaz
    November 19, 2020 10:59 PM

    I need the recipe for asopao de pollo!5 stars

    0
    Reply
    View Replies (1)
    Nami | Just One Cookbook
    January 18, 2014 3:45 AM

    I love your white Le Creuset! I usually avoid white because I know I'll burn or makes it dirty...BUT I'm in love with your hot with the white pot and pan! It creates a very nice elegant feeling! I haven't tried goat meat before (I think). I'm totally willing to… Read more »

    0
    Reply

    Primary Sidebar

    "Dominican Cooking" is the oldest and largest Dominican cooking website, with Tía Clara's 20-year collection of traditional Dominican recipes, and recipes inspired by the Dominican taste.
    More about us ➜

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Most popular

    • Tostones (Crispy Twice-Fried Plantains)
    • Flan (Dominican Crème Caramel)
    • Dominican-Style Farina: Spiced Cream of Wheat Porridge
    • Classic Mofongo Recipe & Video (Fried Plantain Mash)

    Footer

    featured on

    SIGN UP for emails, updates, and surprises!

    Or follow us on

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED
    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment