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1
Wash and Marinate the Goat
30 Mins
Room temperature; keep below 21°C (70°F)
Put the goat pieces in a bowl with the bitter orange juice and vinegar, rub them well, then drain and discard the wash. Rub in the crushed garlic, oregano, half the salt and 1 tablespoon of the rum. Cover and leave to marinate for 30 minutes, and no longer than 4 hours in the fridge.
Marinate at room temperature only for the 30 minutes; longer marinating belongs in the fridge.
Done when: Goat evenly coated with the seasoning, smelling of garlic and oregano.
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2
Brown the Goat
15 Mins
Oil at 175°C (350°F)
Heat the oil in a heavy pot or caldero over medium-high heat. Lift the goat from the marinade, shake off the excess, and brown the pieces in batches without crowding the pot, about 3 to 4 minutes per side, until deep golden. Lift out and set aside.
Brown in batches: crowded meat steams instead of browning, and the sauce loses its depth.
Done when: Pieces deep golden on all sides, with browned bits stuck to the bottom of the pot.
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3
Build the Sauce
10 Mins
Medium-high heat, about 180°C (355°F)
In the same pot, soften the onion, red pepper and cubanelle for 5 minutes, scraping up the browned bits. Stir in the tomato and tomato paste and cook for 3 minutes until the tomato darkens and the oil turns red at the edges.
Let the tomato paste fry for a full 2 to 3 minutes: raw paste tastes tinny, fried paste tastes rich.
Done when: Onions soft and golden; tomato darkened and glossy.
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4
Braise Low and Slow
90 Mins
Gentle simmer, about 95°C (200°F); meat cooked to at least 74°C (165°F)
Return the goat to the pot with the remaining rum and the water, and tuck in the whole scotch bonnet. Bring to a gentle simmer, cover with the lid slightly ajar, and cook on low heat for about 90 minutes, turning the pieces once or twice and adding a splash of water if the pot runs dry, until the meat is tender enough to pull from the bone.
Keep it at a lazy simmer, never a rolling boil: hard boiling toughens goat instead of tenderising it.
Done when: Meat tender and yielding; a fork slides in easily and the thickest piece reads at least 74°C (165°F).
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5
Reduce and Season
10 Mins
Simmer, about 95°C (200°F)
Lift out the scotch bonnet. Turn the heat up slightly and simmer uncovered for about 10 minutes until the sauce thickens enough to coat a spoon. Taste and add the remaining salt if needed.
Taste before adding more salt: the long reduction concentrates the seasoning already in the pot.
Done when: Sauce thick, glossy and clinging to the meat.
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6
Rest and Serve
5 Mins
Serve hot, above 60°C (140°F)
Take the pot off the heat and rest for 5 minutes. Scatter the chopped cilantro over the top and serve straight from the pot with white rice or chenchén, avocado slices and lime wedges.
A short rest lets the sauce settle and the flavours come together before serving.
Done when: A rich, dark-red stew with tender goat and a sauce that coats the rice.
auto_awesome Finishing Touches & Plating
Serve the chivo guisado hot, straight from the pot, with plenty of sauce spooned over the rice. Put extra lime wedges and hot sauce on the table so everyone can season their own plate.
Dominican Republic
3h 15m
