Carne de Chivo Guisado [Recipe + Video] Spicy Goat Meat
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
45 mins
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Total Time
2 hrs
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Servings
4 generous servings
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Calories
747 kcal
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Cuisine
South American, Caribbean, Dominican
Carne de Chivo Guisado [Recipe + Video] Spicy Goat Meat
Description
The preparation begins with marinating goat meat in lime or bitter orange juice to tenderize and flavor it. After discarding the marinade, the meat is combined with onion, oregano, garlic, and salt and refrigerated to deepen the seasoning. The goat pieces are then browned in hot oil, creating a flavorful crust and cooking off moisture.
The stew simmers gently with periodic additions of water to soften the meat over 30 to 60 minutes, depending on the cuts used. Diced tomatoes, tomato sauce, cubanelle peppers, and fiery scotch bonnet peppers are added later, mingling for a robust, spicy stew with complex layers of flavor. Herbs like parsley or cilantro may garnish the finished dish.
This stew pairs well with staples such as rice or beans and is a traditional celebratory dish in several cultures. The recipe suggests starting with a smaller amount of scotch bonnet pepper due to its high heat level and adjusting to taste for those less accustomed to spicy food.
Scotch bonnet peppers are very spicy; begin with a small amount, especially avoiding seeds, and increase gradually to control heat.Marinate the goat meat in citrus juice before seasoning to tenderize and add brightness.Simmer slowly with water added in intervals until meat is tender and flavors meld.Use bone-in or boneless meat as preferred; cooking times may vary accordingly.
Ingredients
- 2 lime or 1 bitter orange cut into halves
- 4 pound goat meat 1.8 kg] --or 2 lb [0.9 kg] of boneless meat-- cut into small pieces, bone-in
- 1 red onion diced
- 1½ teaspoons oregano dry, ground
- 2 tablespoon garlic mashed
- 1½ teaspoons salt (or more, to taste)
- 3 tablespoon vegetable oil
- 2 cubanelle pepper chopped, aka cubanela
- 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.
Notes
- Scotch bonnet peppers are extremely hot; start with a small amount without seeds to gauge your heat tolerance.
- Marinating the meat in lime or bitter orange juice helps tenderize and infuse flavor before cooking.
- Simmer the stew, adding water every few minutes until the meat becomes very tender, which can take 30 to 60 minutes depending on the meat.
- Bone-in goat meat can be used, but cooking times will vary compared to boneless cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4generous servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 18g | 6% |
| Protein | 94g | 188% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 295mg | 98% |
| Sodium | 1495mg | 62% |
| Potassium | 1816mg | 39% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 75mg | 83% |
| Calcium | 81mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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