Stewed Goat Meat (Caribbean Inspired)

Learn how to stew some boneless goat meat in the slow cooker. Delicious lean cuts of meat generously seasoned, browned and then braised with carrots for several hours.

While I'm a huge fan of curry goat I'm not always in the mood for it and I like to be adventurous and think outside of the box.

I had some boneless cuts of goat meat in the freezer and rather than do the usual curry I decided to try something different.

This recipe is one that I have been making outside of the the blog for awhile now but I have only mustered up the courage to post it here.

It's completely different from any goat recipe that I grew up on and one that I made up, just using a collection of my favourite herbs and spices along with other ingredients.

I tested this recipe on my family first and it thankfully passed the test and it's been on rotation on monthly basis now so why not share it with my readers.

If you like goat meat but don't always care for the bones then this recipe is for you.

It is cooked over a course of several hours because goat meat takes a long time to tenderise and you get most flavour out of this type of meat when it ss slowly cooked over a period of time.

Ingredients you need

• Goat meat - I'm using boneless goat meat which is low in fat and incredibly lean and works perfectly for this recipe however boney goat meat works too.
• Browning sauce - Browning gives the recipe more of Jamaican influence as opposed to using burnt sugar. I used my homemade version where I use tablespoon worth of browning.
• Green seasoning - This gives the recipe a taste of Trinidad and Tobago, a must wet seasoning.
• Beef seasoning - Even though this is a goat meat recipe, technically my beef seasoning is made for ANY red meat including goat.
• Stock - I use lamb stock, but mutton stock works well too.
• Red grape juice - This is an alcohol free and cheaper alternative to red wine.
• Nutmeg/cinnamon/cloves/bay leaves/chado beni/thyme/black pepper and pink salt - This is my mini combination of herbs and spices.
• Onion/garlic and ginger - These are the foundation/base ingredients.
• Tomato paste - For compliementary flavour.
• Carrots - You only need a large carrot.
• Olive oil - For sauteing the goat meat.

Recipe preparation

The first thing you will need to do is wash the meat as per Caribbean custom. I usually wash and then blot my meat dry so no excess water seeps through.

Then add my beef seasoning, which is technically dry seasoning that is suitable for ANY red meat recipe, it works very well with this one.

Also, add the green seasoning, nutmeg, chado beni, black pepper, pink salt, onion, garlic, ginger and some browning sauce, I like to use my homemade version so I'm usually heavy handed with the amount that I use.

Work the seasoning into the goat meat so that you create a wet rub. I personally recommend wrapping the bowl and leaving it to infuse, in the refrigerator overnight for optimal results.

The next day, you will need to remove the bowl from the refrigerator and sear the meat in a pan or if you have a removable stove top friendly slow cooker unit like I do then you can just brown it in there instead.

The meat will extract its own juices which is perfectly normal and the aim is to evaporate that liquid so it locks into the meat and makes it much more flavoursome.

It is slightly more time consuming but the meat is more tasty if this step isn't missed and is done correctly.

Transfer the meat to your slow cooker then add the tomato puree, thyme (make sure it is tied together), cinnamon sticks, cloves, stock (I used lamb stock) and red grape juice which is a great alternative to red wine.

You can either slow cook the meat on high for 4 hours or low for 6 hours. If I'm not pushed for time I usually let it braise for up to 6 hours and the results are more fork tender and tasty.

Half way through cooking, I do 2 things - make a slurry using some of the liquid from the slow cooker and mix with some tapioca starch. 

This will help to thicken up the gravy and I also add some carrots too.

You can add them towards the beginning BUT the carrots might be too soft for your liking so this really is a matter of preference.

The steps

• Place the goat meat in a large bowl.
• Add the browning, beef seasoning, green seasoning, nutmeg, chado beni, black pepper, pink salt., onion, garlic and ginger.
• Use your hands to work the seasoning into the meat to create a wet rub.

• Cover the bowl with saran wrap/cling film and leave to marinate overnight.
• The next day, remove the bowl from the refrigerator and uncover.
• Heat up a large saucepan with olive oil on medium heat.

• Add the goat meat and proceed to sear until brown. During this time the meat should extract its own juices, continue to sear until the extracted juices evaporate. This should take 10-20 minutes, you may need to increase the heat to high (becareful not to burn the meat) to rid the liquid and then return to medium heat.
• Transfer the meat to your slow cooker.
• Add the cloves, bay leaves, thyme, cinnamon sticks and then pour in the grape juice/red wine and lamb stock (add the carrots now if you want the carrots extremely soft).

• Add the tomato paste and stir it in.
• Put the lid on and set the slow cooker for 4 hours on high heat or low for 6 hours.
• Half way into the cooking time, remove the lid and use a spoon to remove a few tablespoons of the liquid from the slow cooker and mix with the tapioca starch to make a slurry.
• Pour the slurry into the slow cooker and add the carrots now, if you don't want them very soft.
• Do a taste test and add additional black pepper and pink salt, if needed.
• Remove the cinnamon sticks, cloves (if possible), thyme stems and bay leaves prior to serving.

Notes and tips

• For best results I recommend cooking on low heat for 6 hours however, if you are pushed for time please follow the instructions and only cook for 4 hours on high heat.
• Keep an eye on the liquid levels, you may need to add more, especially if cooking for 6 hours, if you do need to add more, add ¼ cup of liquid (a combination of stock and juice).
• If the gravy isn't thick enough, simply take a few tablespoons of the gravy and mix it with another half a tablespoon of tapioca starch.
• The gravy should thicken up without using too much starch, however, its best to keep an eye on it throughout the given time.
• If you are using my Homemade Browning Sauce then you can use 2 tablespoons However, only use 2 teaspoon, if you decide to use the store bought stuff instead.
• Remember, if you want super soft carrots add them at the beginning of the slow cooking process, if not then add them half way through instead.
• As per Caribbean custom, the meat is always washed a head of time.
• Beef seasoning can be used for ANY red meat, you can use my homemade Beef seasoning or use your own.
• I highly recommend seasoning the meat and leaving it to marinate overnight or for atleast several hours.
• Make sure to do a taste test throughout before adding additional black pepper and pink salt.
• Be sure to use lamb stock that is gluten free and low in sodium.
• Any leftovers can be stored in an air tight container and refrigerated for 2 days.
• Feel free to freeze for up to 3 months.
• Make sure to remove the cloves, bay leaves, thyme stems and cinnamon sticks before serving.

Serving suggestions

• Brown Rice
• Green Banana Mash
• Air Fried Plantain
• Breadfruit Mash
• Jamaican Callaloo
• Sweet Potato Mash
• Steamed Vegetables

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