Chivo guisado

Ingredients

Goat

• 1.5 kggoat meat, on the bone
• juice of 4 limes
• 1 tablespoondried oregano
• 8garlic cloves, crushed
• 2 teaspoonssalt
• 1 teaspoonblack pepper
• 100 mldark rum

Sofrito

• 2onions, chopped
• 1green pepper, chopped
• 1red pepper, chopped
• 4tomatoes, chopped
• 3 tablespoonstomato paste
• 4 tablespoonsoil
• 1 teaspoonground cumin
• 2bay leaves
• a bunch of coriander, chopped

To cook

• 1 tablespoonsugar, for browning
• 600 mlwater or stock
• 1 tablespoonvinegar
• salt and black pepper

To serve

• plain white rice
• habichuelas guisadas, stewed beans
• tostones or salad

Directions

1. Use a good quantity of it in the pot. Understanding goat as an ingredient helps. Rub the meat all over with lime juice. Let it sit for twenty minutes. Then rinse it thoroughly under cold water. Put the washed goat in a large bowl. Add the crushed garlic generously.
2. Crush the dried oregano between your palms. Add it along with the salt and pepper. Pour in all of the dark rum now. Rub it all into the meat thoroughly.
3. Cover it and refrigerate it overnight. Heat the oil in a heavy casserole. Add the sugar to the hot oil now. Let it melt and turn deep brown. It should smell of caramel, not of burning. Lift the goat out of the marinade. Keep the marinade for later on. Add the meat to the caramelised oil. Turn it to coat every single piece. Let it brown for about eight minutes.
4. Turn the pieces so every side colours. The meat takes on the caramel colour. Add the chopped onions and peppers. Cook them for about eight minutes. Stir in the tomato paste and the cumin. Fry them for a good two minutes. Add the chopped tomatoes to the pan.
5. Cook them down for about six minutes. Pour in the reserved marinade. Add the water or the beef stock. Add the bay leaves and the vinegar. That vinegar helps tenderise the meat. Season it with salt and black pepper. Bring it up to a gentle simmer. Cover it and lower the heat right down. Let it cook for about ninety minutes. Check it every half hour and stir it.
6. Top up with hot water if it dries out. Judging the meat takes a fork. Take the lid off for the last twenty minutes. Let the sauce reduce and thicken. It should coat the meat rather than flood it. Stir in most of the chopped coriander. Taste it and adjust the salt to suit.
7. Add more oregano if it seems muted. Serving it is done hot with rice and beans. Spoon it onto plates beside plain white rice. Scatter the rest of the coriander over. It keeps three days refrigerated.

Technique

• Goats around Montecristi in the northwest browse on wild oregano, which cooks in the country hold flavours the meat itself.
• Melting sugar in the hot oil until it caramelises before the meat goes in is standard Dominican technique and gives the stew its dark colour.

Substitutions

• Lamb or mutton stand in for goat, though the flavour is milder and the cooking faster.
• The rum can be left out without much loss.

Variations

• Some households add potato or pumpkin to the pot.
• A version with more chilli is made for those who want heat.
• Chivo en coco in Venezuela is a related goat stew made with coconut milk.

History

Goat from the northwest around Montecristi, where the animals browse on wild oregano that flavours the meat, stewed with rum and spices.

Frequently asked questions

What is Chivo guisado?

Chivo guisado is a main from Dominican Republic: goat braised with wild oregano, a Northwest specialty. Goat from the northwest around Montecristi, where the animals browse on wild oregano that flavours the meat, stewed with rum and spices.

How long does Chivo guisado take to make?

Chivo guisado takes 30 minutes plus marinating of preparation and 2 hours of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Chivo guisado?

Yes, within limits. Lamb or mutton stand in for goat, though the flavour is milder and the cooking faster. The rum can be left out without much loss.

What is the most important thing to get right in Chivo guisado?

Top up with hot water if it dries out. Judging the meat takes a fork. Take the lid off for the last twenty minutes. Let the sauce reduce and thicken. It should coat the meat rather than flood it. Stir in most of the chopped coriander. Taste it and adjust the salt to suit.