📝 About This Recipe
Hailing from the 'Línea Noroeste' region of the Dominican Republic, this iconic dish is celebrated for its unmatched depth of flavor derived from goats that graze on wild oregano. This slow-braised masterpiece features tender, fall-off-the-bone meat bathed in a rich, spicy tomato-based sauce infused with aromatic herbs and a kick of Scotch bonnet pepper. It is a soul-warming staple of Dominican festivities that perfectly balances heat, acidity, and the earthy richness of the Caribbean.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Goat meat (cut into 2-inch chunks, bone-in preferred)
- 1/2 cup Bitter orange juice (or sub with equal parts lime and orange juice)
- 1 tablespoon Dominican Oregano (dried, toasted and crushed)
- 6 cloves Garlic (mashed into a paste)
- to taste Salt and Black Pepper
The Sofrito and Aromatics
- 2 tablespoons Vegetable oil
- 1 tablespoon White sugar (for browning the meat)
- 1 large Red onion (chopped)
- 1 piece Cubanelle pepper (chopped)
- 2 tablespoons Tomato paste
- 1-2 pieces Scotch Bonnet or Habanero pepper (whole for aroma or minced for high heat)
- 1/4 cup Cilantro (freshly chopped)
- 1/4 cup Dark Rum (optional, for deglazing)
The Braising Liquid
- 3-4 cups Beef broth or water (as needed)
- 2 pieces Bay leaves
- 1/4 cup Olives and Capers (pitted manzanilla olives)
👨🍳 Instructions
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1
Thoroughly wash the goat meat with water and additional bitter orange or lime juice to remove any gamey scent. Pat dry with paper towels.
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2
In a large bowl, toss the goat meat with the garlic paste, crushed Dominican oregano, salt, pepper, and 1/2 cup of bitter orange juice. Let it marinate for at least 30 minutes, or ideally overnight in the refrigerator.
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3
In a heavy-bottomed pot or caldero, heat the vegetable oil over medium-high heat. Sprinkle the sugar into the oil and wait for it to melt and turn a deep amber color (be careful not to burn it).
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4
Carefully add the marinated goat meat to the pot (reserve the leftover marinade). Sear the meat until it is beautifully browned on all sides, about 10-12 minutes.
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5
Add the onions and Cubanelle peppers to the pot. Sauté for 5 minutes until the vegetables soften and become translucent.
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6
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize and deepen in color.
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7
If using rum, pour it in now to deglaze the pot, scraping up all the flavorful brown bits from the bottom.
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8
Add the reserved marinade, bay leaves, olives, capers, and the whole Scotch bonnet pepper. Pour in enough broth or water to just cover the meat.
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9
Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 1.5 to 2 hours. Check occasionally and add a splash of water if the liquid reduces too much before the meat is tender.
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11
Once the meat is fork-tender and falling off the bone, remove the lid. Increase heat slightly to reduce the sauce until it reaches a thick, velvety consistency.
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12
Taste and adjust salt or spice. Remove the whole Scotch bonnet pepper and bay leaves before serving. Stir in fresh cilantro for a final pop of color and flavor.
💡 Chef's Tips
Always use Dominican oregano if possible; it has a higher essential oil content and a distinct eucalyptus note that defines this dish. If you don't have a bitter orange, mix 2 parts lime juice, 1 part orange juice, and 1 part grapefruit juice. For the most authentic flavor, cook the stew a day in advance; the flavors deepen significantly after sitting overnight. Browning the sugar (quemando el azúcar) is a vital Dominican technique for color; ensure it is dark gold, not black, to avoid bitterness. If the goat meat is particularly tough, you can use a pressure cooker for 35 minutes before reducing the sauce in an open pot.
🍽️ Serving Suggestions
Serve over 'Moro de Guandules' (Rice with Pigeon Peas) for the ultimate Dominican feast. Accompany with 'Tostones' (twice-fried green plantains) to scoop up the rich sauce. A side of thinly sliced avocado adds a creamy contrast to the spice of the stew. Pair with a cold Dominican beer or a glass of medium-bodied red wine like a Tempranillo. Finish the meal with a classic 'Habichuelas con Dulce' or a simple flan.