After a month’s break, the “Secret recipe club” is back! YAY! I am sure everyone knows what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. Each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
I must say I LOVED this month’s assignment! I discovered a beautiful blog I had never visited before and I can tell you, it is full of yummy recipes! I am talking about Josie’s Kitchen written by the very talented Josie! Josie lives in NYC, but was born and raised in the Dominican Republic! I have never been there, but I would love to visit it someday… So, while going through all her wonderful recipes, I immediately decided that I wanted to try something I had never ever had before, something that would take (at least) my tastebuds to the eastern part of the beautiful Caribbean island of La Hispaniola. There were a few recipes I really liked: La Bandera (the Dominican National dish), the Dominican Chimichurri and the one I actually made: Chivo Guisado, aka braised goat Dominican style! I have made a couple of minor changes (in red), mainly because I could not find the ingredients and the result was outstanding! I am planning to make this dish again very soon as everyone in my family loved it, kids included! THANK YOU Josie!! Please, make sure you drop by Josie’s Kitchen and check out her beautiful site!
I also want to thank Angie from Big Bear’s Wife who is my group’s hostess for all her help!!!
Recipe adapted from Josie’s Kitchen
For the marinade
Ingredients:
1 kg – 2.2 lbs. of goat meat (with bones)
Juice of 1 orange (instead of 1 large (or 3 small) sour orange)
Juice of ½ a lime
2 tbsp of Worcestershire sauce
2 bay leaves
1 large white onion
1 bunch of coriander
1 bunch of spring onions
2 garlic cloves
Salt to taste (about 1 tsp)
3 tbsp of oregano
Cut the goat meat into smaller pieces (do not trim the fat as it adds lots of flavour and keeps the meat soft).
Cut the onions, coriander and spring onions. Put the garlic cloves, oregano and salt in a mortar and grind to a paste.
Put the goat meat in a big bowl and add all the marinade ingredients to it. Mix well, cover it and keep it in the fridge for a few hours (or overnight).
For the braise
Ingredients:
Marinated goat meat
2 tbsp of oil (I used sunflower oil)
1 tbsp of brown sugar
2 tbsp of tomato paste
Heat up the oil and cook the sugar until it turns into a caramel colour (1-2). Be careful not to burn it. Add the meat (keep the marinade aside) and brown it well on all sides (3). Add the marinade, stir and add the tomato paste (4).
Add some water (little by little) and cook it on a medium flame, covered, until the meat is very tender. I cooked mine for about 1.5 hours and it was so soft that it would fall of the bones. Season to taste.
Serve with steamed rice (and fried green plantains, as suggested by Josie!). Enjoy! Buen provecho!
your recipes are awesome I like all recipe and try at home.
hi, i have a question, when you say add water as you go, how much exactly? iam Ecuadorian and we have a dish like this and i never learned to cook until now.
Hi Maria
I usually add 1/2 a glass of water to begin with and keep adding little by little while it cooks. You want to have a nice sauce at the end, but it shouldn’t be too runny. That’s why I keep an eye on it and add it slowly. I can’t tell you the exact amount, as that depends on how long it takes for your meat to cook. 🙂
love goat and thanks for sharing a delicious recipe using it. goat is the most eaten meat around the world. here in the US we’re the only ones that barely eat it! it’s SO good too!
What a great way to prepare goat! I can definitely see this served with rice. Love the recipe! Headed to Josie’s to check out her blog. Great post Manu!
Hi Manu,
Wow, I love your take on Josies’ recipe. There is nothing like a hearty guisado in the winter. Thanks for sharing 🙂
What an impressive dish! Love the flavors. Nice choice for SRC. Glad to be a part of group C with you.
That meat looks absolutely so tender and juicy. I’ve never had goat before, is it gamey?
Great recipe. I love how you included pictures with each step.
Can’t wait to make this for my husband.
I never had goat either but I had bought some two weeks ago and was thinking about how to prepare it. This sounds great.
Mm.. it looks so yummy! Amazing dish for dinner.
I hadn’t heard of this club before and think it’s such a clever idea! The dish looks lovely with he succulent goat meat.
That braised goat looks delicious! I have to try making it too!
Wow, I was just transported into a whole new world, a very delicious one!
Manuela, what a wonderful pick for this months SRC. My husband will absolutely love this. Can’t wait to make it!
Simply beautiful. And anyone who can break out a mortar and pestel is on my favorite blogger list!
It really is a lovely blog with great recipes, this one is no exception but I’m wondering if I can change the goat for another meat since I don’t really like it
That looks fall off the bone delicious, great SRC recipe.
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
That dish looks so flavorful and delicious! Really nice… I think you have really done justice to it! I love goat meat and we use it quite often here… Great post, Manu!
Manu, this recipe is terrific, I feel like I can smell it. The best thing I think is that we can use another kind of meat if somebody find goat a little heavy. In my case, I like “cabrito” (baby goat) and this one is very close to a peruvian dish called “seco de cabrito”.
I have a friend who told me that goat meat was the best thing she EVER ate. I applaud you for going there. This does look mighty tasty!
I have never ate goat meat. Your dish looks good.
To my knowledge I have never tried goat meat. 🙂
This dish looks delicious!
Wooow, this looks absolutely amazing and bursting with flavor! I hope one day I can join your club, it looks like such a wonderful opportunity 🙂
I had to click on this because it looked so interesting! I’ve never tried goat meat but one day hopefully I will find some!
This is wonderful- my husband loves goat and we both love Dominican food. Will be trying this! Will also have to check out Josie’s page. The picts are also lovely. Thanks
Without having seen the original recipe, I venture to say you did a great job! I know I want to eat it! Thanks, also, for the introduction to Josie.
Looks so good! I have to see if I can find goat meat around here.
Hi Manu,
I am so lucky you were assigned to my blog. Your photos are fantastic!! I am so happy you liked the goat, it is one of my favorite dishes.
Don’t you love SRC and how it brings us together!!
Have a wonderful day,
Josie
Great post! Don’t you love that the SRC is back?
I know very little of the Domican Republican’s cooking, nice to know about her blog