Serving
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Dominican Goat
Dominican Republic
  -   Chivo Liniero / Chivo Picante
Serves
Effort:
Sched:
DoAhead:  
3 main  
***
16+ hrs  
Yes
This excellent recipe is unusual because it is one of only a few Dominican recipes that use hot chilis. It is clearly related to Jamaican Curry Goat, but with more vegetables, little heat and no heavy spicing the effect is quite different.





2
ar
3
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10
2
1/3
9
2
1/2
1/4
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10
1
1
1
1/4
1/2
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2
1-1/2
#

T
---
oz
cl
t
oz
oz
t
t
---
oz
cl

T
t
t
---
T
c
Goat Meat (1)
Water
Vinegar
-- Marinade
Onions
Garlic
Oregano, dry
Cubanelle chili (2)  
Celery
Cilantro
Salt
-- Finish
Tomatoes, plum
Garlic
Chili Habanero (3)
Tomato Paste
Oregano, dry
Salt
------------
Oil
Water
PREP   -   (12 hrs or more, 30 min work)
  1. Debone GOAT and remove excess fat. Cut into 1 inch cubes (See Note-1). Wash goat cubes in Vinegar mixed with Water to cover. Drain and rinse.
  2. Chop ONIONS fine. Crush GARLIC and chop fine. Dice CUBANELLE tiny, Dice CELERY tiny. Mix.
  3. Mix all Marinade items and massage into Goat very thoroughly. Seal in a plastic bag with the air squeezed out and refrigerate overnight - or at least all day if you start in the morning. Actually, I usually do this part the evening before the evening I'll cook it, so my refrigerated marinade is about 24 hours.
RUN   -   (3-3/4 hrs)
  1. Scrape as much marinade off the Goat as you can. Reserve all of it. This is a bit tedious, but that's how it's done..
  2. In a spacious sauté pan or similar heavy bottomed coverable vessel heat Oil and fry Goat until all exuded liquid has evaporated and it is lightly browned on all sides, being careful the fond that sticks to the pan doesn't burn.
  3. Stir in 1-1/2 cup Water, bring to a boil, cover and simmer until Goat is tender (2-3/4 to 3-1/2 hours, depending how ornery your goat was). Tumble the Goat now and then and add water if needed.
  4. Meanwhile: Peel TOMATOES and cut into chunks (about 8 chunks for an Italian plum tomato). Crush GARLIC and chop fine. Chop HABANERO fine.
  5. Mix together all Finish items together with the reserved marinade.
  6. When Goat is tender, stir in Marinade mix. Bring back to a boil, check liquid and simmer covered for another 20 to 30 minutes.
  7. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Goat Meat:   - Weight is for boneless with all excess fat removed. Removing the bones will allow the marinade to penetrate well and makes serving easier. Here in Los Angeles I sometimes buy goat as random chunks, sometimes at as low as US $1.99 / pound. These may yield up to 54% meat or as low as 34% depending on how much fat. Shank end leg may be a better deal because they reliably yield about 64%. Loin end leg is difficult to disassemble and yields only about 38%. Bones and trimmings make excellent stock for use in recipes. For details see our Goat Page.
  2. Cubanelle Chili:   Also called Italian Frying Pepper, this is a yellow-green, thin walled chili that looks a lot like a banana pepper, but has very little to no heat. Most are imported from the Dominican Republic and we don't have them here in California. Best substitute is heatless Hungarian or Armenian / Turkish chilis, but those may be erratically available. Next best is the green Anaheim pepper which is always available. For details see our Chili Page.
  3. Chili Habanero:   Actually this should be a Scotch Bonnet, but here in California we can't tell which is which (Bonnys are said to be sweeter and a little flatter in shape), but either will work fine. Just one will make a dish with just noticeable bite, and since Dominicans aren't into hot, that's probably enough for them - but not for me. Note that some Dominicans use a Scotch Bonnet based chili sauce rather than the fresh peppers. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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