Brown Stew Goat

INGREDIENTS:

 

3 lbs goat meat

2 tbsp fresh green seasoning (blended onion, garlic, scallion, thyme, allspice, scotch bonnet and other aromatics)

2 tsp Jamaican all-purpose seasoning

2 tsp Jamaican meat seasoning (low-sodium) 

1 tsp seasoned salt

½ tsp black pepper

½ tsp ground coriander

1 tsp garlic paste

1 tsp ginger paste

½ tsp pimento seeds/allspice berries, crushed

½ tsp cloves, crushed

Few thyme sprigs

1 tbsp browning

½ onion, chopped

4 garlic cloves, minced

2 scallion stalks, chopped

1 scotch bonnet pepper

2 medium potatoes, cut into cubes

1 packet Ram-It-Up goat booster – optional

1 tbsp ketchup – optional

2 tbsp high-heat cooking oil of choice (I used avocado oil)

Low-sodium beef stock or water

 

 

INSTRUCTIONS:

 

1) Clean the goat meat with lime, vinegar, and cool water, then pat dry with clean paper towels. Season with all of the listed ingredients, but set aside the freshly chopped onion, garlic, scallion, potatoes, ketchup, and stock/water for later.

 

2) Cover the goat in a lidded container or bowl with cling wrap, and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).

 

3) Remove the seasoned goat from the refrigerator 30 minutes before cooking it. Heat the oil in a large dutch pot (or sturdy pot of choice) on medium-high heat.

 

4) When the oil is hot, add the goat meat to the pot. Stir occasionally as the goat browns for about 5-10 minutes.

 

5) Add a cup stock or water to the pot, reduce the heat to medium, cover, and allow the goat to release its own juices for about 20 minutes.

 

6) Stir in the fresh seasonings (onion, garlic, and scallion) to the pot. Also, add the scotch bonnet pepper and Ram-It-Up goat booster at this time, if using. Add enough water to just about cover the goat. Cover the pot, and let the goat continue to cook on medium heat for about 1.5-2 hours. Check on it every 30 minutes to ensure nothing is sticking to the bottom and see if you need to add liquid. Each time the liquid reduces to below half, add stock or water. Remove the scotch bonnet pepper once it shrinks or shrivels when you check on the pot, as you do not want it to burst.

 

7) Once the meat is tender, after about 1.5-2 hours, add the cut-up potato and optional ketchup. Add water, if needed, and stir. Cork for an additional 30 minutes or until the potatoes are cooked and the goat meat is tender to your liking. Adjust seasoning to taste in the pot, and let it sit for 10 minutes, covered with the heat off, before serving.

 

 

Serve with any type of rice & peas or white rice, and enjoy!