Carne de Chivo Guisado [Video+Recipe] Spicy Goat Meat

Take it from a Montecristeña born and bred, and try the best and most flavorful Chivo guisado picante (spicy goat meat stew) from La Línea—the kind you won't find anywhere else.

Course Dinner, Lunch

Cuisine Caribbean, Dominican, Latino

Keyword cabrito en salsa recipe, cooking cabrito recipes, goat meat recipes, how to cook goat meat stew

Prep Time 1 15

Cook Time 45

Total Time 2

Servings generous servings

Calories 747kcal

Author Clara Gonzalez

Ingredients

2 limes or 1 bitter orange cut into halves
4 pound bone-in goat meat [1.8 kg] --or 2 lb [0.9 kg] of boneless meat-- cut into small pieces
1 red onion diced
1½ teaspoons oregano (dry, ground)
2 tablespoon mashed garlic
1½ teaspoons salt (or more, to taste)
3 tablespoon vegetable oil
2 cubanela (cubanelle pepper) chopped
4 plum tomato diced
1 cup tomato sauce
1 cup red wine or a ¼ cup of rum (optional, see notes)
½ scotch bonnet pepper (or 2 habaneros) finely chopped
Parsley or cilantro to garnish

Instructions

1. Rinsing meat

Add the juice of the limes (or bitter oranges on the meat). Stir to coat all the meat. Let it rest for 15 mins.
Once the 15 minutes have passed, take the meat out of the liquids, and discard the liquid.

2. Seasoning meat

Add the onion, oregano, garlic, and a teaspoon of salt. Stir to combine.
Marinate covered in the fridge for an hour, overnight is better.

3. Browning meat

Heat the oil in a deep-bottomed pot over high heat. Add just the meat to the oil (set aside onions and juices released by the meat in the marinade).
The meat will release some liquid when heated, cook and stir until all the liquid has evaporated, and the meat is browned.

4. Simmering

Add 2 tablespoons of water, lower heat to medium-low, stir and cover.
Every 5 minutes add water and stir, cover again and repeat until the meat is very tender (30 to 60 minutes), depending on the quality of the meat.

5. Cooking vegetables

Cooking vegetables: Once the meat is tender add the onions (and meat juices), tomato, and cubanela.
Cover and simmer until the vegetables are cooked-through (5 minutes).

6. Making sauce

Pour in the tomato sauce, stir to combine.
Add wine and 1½ cups of water. Simmer and reduce to a thick sauce.
Season with salt to taste if you find it necessary and simmer until liquid is reduced to a thin sauce.

7. Serving

Decorate with parsley or cilantro leaves.
Check above the recipe for serving suggestions.

Video

Notes

Bear in mind that Scotch bonnets are insanely spicy. If you are not into spicy food, I suggest that you start with a quarter of it (no seeds) and go from there.

Nutrition