Stewed Goat Meat (Caribbean Inspired)

goat meat, green beans and mashed potatoes

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.

Course Main Course

Cuisine Caribbean

Prep Time 40

Cook Time 4

Total Time 4 40

Servings people

Calories 434kcal

Author Charla

Ingredients

To Season the goat meat

1½ lb goat meat (680g)(I'm using boneless)
2 tablespoon homemade browning (if using storebought use 2 teaspoon instead)
3 tablespoon green seasoning
4 tablespoon beef seasoning (or any red meat seasoning)
1 medium onion chopped
4 garlic cloves minced
2 teaspoon ginger
¼ teaspoon ground nutmeg
½ tablespoon chadon beni
1 teaspoon black pepper
1½ teaspoon pink salt

To cook the goat meat

2 tablespoon olive oil
2 tablespoon tomato paste
6 sprigs of thyme (tied together)
2 cinnamon sticks
6 cloves
2 bay leaves
1 cup lamb stock (250ml)
1 cup red grape juice (250ml)(or can use red wine)

To make the slurry/add ins

½ tablespoon tapioca starch
¼ cup liquid from the slow cooker
1 large carrot sliced
additional pink salt and black pepper, if needed

Instructions

Place the goat meat in a large bowl.
Add the browning, beef seasoning, green seasoning, nutmeg, chadon 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 afew 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.

Video

Notes

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.

Nutrition