RCI-SP.004.0143.001

Fricasé de Cabrito

Goat meat stew

Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

  • lbs young goat (kid) meat
    cut in small pieces
    4 unit
  • Seville or sour orange (citrus aurantium)
    1 unit
  • tablespoonfuls salt
    2 unit
  • teaspoonfuls crushed garlic
    2 unit
  • teaspoonful ground black pepper
    1/4 unit
  • teaspoonful oregano (ground or leaf)
    1/4 unit
  • tablespoonfuls cooking vinegar
    2 unit
  • very small cooking onions
    peeled
    8 to 10 unit
  • lb cooking Bacon
    1/4 unit
  • lb cooking Ham
    1/4 unit
  • *1/3 cup Raisins
    1/2 cup
  • 1/4 cup
  • 1 cup
  • 1 cup
  • 1 unit
  • 1/4 cup
  • 3 cups
  • 1/2 cup
  • 1 cup

Method

1
Pat the goat meat dry and place in a large bowl. Squeeze the Seville orange juice over the meat, then season with salt, crushed garlic, black pepper, and oregano; toss well to coat evenly. Let marinate for at least 15 minutes at room temperature to allow flavors to penetrate.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the marinated goat meat on all sides until deeply golden, approximately 3-4 minutes per batch. Remove the browned meat to a plate.
3
In the same pot, add the diced bacon and ham, cooking until the bacon renders its fat and both meats begin to crisp, about 5 minutes. Stir frequently to combine with the oil and meat drippings.
5 minutes
4
Add the whole peeled small onions and the diced red peppers to the pot, sautéing until the onions begin to soften and turn translucent, about 4-5 minutes. Stir occasionally to prevent sticking.
5 minutes
5
Return the browned goat meat to the pot along with any accumulated juices. Pour in the cooking vinegar, white rum, and red wine, stirring to deglaze the pot and scrape up any flavorful browned bits from the bottom. Simmer uncovered for 3-4 minutes to allow some of the alcohol to cook off.
4 minutes
6
Add the chicken broth, bay leaf, raisins, and capers to the pot, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover partially with a lid.
2 minutes
7
Simmer the fricasé gently for 60-75 minutes, stirring occasionally, until the goat meat is very tender and the sauce has reduced and thickened slightly. The meat should be easily pierced with a fork.
70 minutes
8
Stir in the diced tomatoes and simmer uncovered for an additional 10-15 minutes, allowing the tomatoes to soften and their flavors to meld with the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
12 minutes
9
Remove the bay leaf and serve the fricasé hot in deep bowls or plates with the sauce spooned generously over the meat. Accompany with white rice or crusty bread to absorb the rich, savory sauce.

What Makes This Variant Distinct

  • Original variant

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