I made this on Friday, June 8. Andy, Jerry and Jay enjoyed it with me. I had never eaten nor cooked goat. We all thought it was delicious! It tastes like a mix between beef and lamb. I will definitely be making it again, and not just because I had to buy a whole leg, so I have like two extra pounds of the stuff.
I got the recipe from this website, where I also learned a little bit about goats from the Dominican Republic. Because goats in the Dominican Republic graze on fresh oregano, their meat contains a slight oregano flavor [you are what you eat! (NERD ALERT)]. Since the goat I bought probably wasn't afforded the same luxury of fresh herbs, I followed the website's instructions and marinated the goat overnight. The result was delicious. I couldn't believe how tender the goat was; it was fork-tender like beef brisket.
Everything about this meal was good. I think the caramelizing of the onions in the red bean recipe added a nice depth of flavor. We'll be eating the leftovers of those tonight! There was no leftover plaintains or rice, and probably only about a cup of the guisado. I think it's safe to say we enjoyed this one.
I just cooked the rice according to package directions. A Dominican delicacy is the concon, the crispy part that sticks to the pot. My rice didn't have that.
-2 plaintains, sliced
1) Pan-fry in melted butter, lightly salt them and allow to dry on newspapers.
-2-3 c. red kidney beans
-1 red onion, finely chopped
-3 cloves garlic
-1/2 tsp. ground coriander
-2 T. tomato paste
-2 c. chicken stock
-salt and pepper
1)mSoak the beans overnight or, like I did, do a quick soak: cover the beans with water in a large pan and bring to a boil. Boil for two minutes, cover, and set aside, removed from heat, for one hour.
2)Start by caramelizing the onions over medium heat in a little oil.
3) Add garlic and coriander and saute for a couple minutes before adding other ingredients. Stew beans for 20-25 minutes; use a potato masher to turn parts of them into a paste while they're simmering. Keep them simmering until they reach a nice creamy consistency.
"Guisade": the stewed meat
-3 pounds of goat, cut into cubes
-3 roughly chopped onions
-6 cloves of garlic
-4 tomatoes roughly chopped
-2 bell peppers julienned
-2 cups beef stock
-Coriander, salt and pepper to taste
-3 tablespoons oil
-3 tablespoons lime juice
-Finely chopped onion
-3 teaspoons oregano
-Salt and pepper
4) Add beef stock and allow to simmer for a couple hours. Season and adjust liquid as needed.
Serve in separate quadrants of the plate, to resemble the Dominican flag.