Tender goat meat slow-braised with tomatoes, peppers, oregano, and rum until falling apart, the signature celebratory dish of the Dominican countryside.
Ingredients
1.5kg bone-in goat meat, cubed
1 large onion, diced
6 cloves garlic, minced
1 green bell pepper, diced
3 tbsp tomato paste
2 tbsp dried oregano
3 tbsp white rum
2 tbsp white vinegar
2 tbsp vegetable oil
1 tbsp achiote oil
2 bay leaves
Salt and pepper
500ml water
Fresh cilantro for garnish
Instructions
1Season goat with garlic, oregano, vinegar, rum, salt, and pepper. Marinate at least two hours or overnight in refrigerator.
2Heat oils in a large Dutch oven over high heat. Sear goat pieces in batches until deeply browned on all sides.
3Add onion and bell pepper to the pot. Cook until softened, about four minutes, stirring frequently.
4Add tomato paste and stir for two minutes until it darkens. Add water and bay leaves, bring to a boil.
5Reduce heat to low, cover tightly, and simmer for two hours until goat is very tender and sauce has thickened.
6Remove bay leaves, adjust seasoning, and garnish with fresh cilantro. Serve with white rice and beans.
Did You Know?
In the Dominican Republic, chivo guisado is so associated with politics that it is the traditional dish served at political rallies and victory celebrations.