Name: Dominican Goat Ragu: A Flavorful Caribbean Twist on a Classic
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6-8 servings
Ingredients: 3 lbs Goat meat, cut into 1-inch cubes (shoulder or leg is best); 2 tbsp Olive oil; 1 large Onion, chopped; 1 Red bell pepper, chopped; 1 Green bell pepper, chopped; 4 cloves Garlic, minced; 1 tbsp Dried oregano; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Ground cloves; 1/4 tsp Allspice; 1 Bay leaf; 1 (15 oz) can Tomato sauce; 1 (15 oz) can Diced tomatoes, undrained; 1 cup Dry red wine (optional, but highly recommended!); 2 cups Chicken broth (or goat broth, if you have it!); 1/4 cup chopped Cilantro; Salt and black pepper to taste; 1 tbsp Bitter Orange Marinade (Agrio de Naranja) - optional, but adds authentic flavor; 1/2 cup packed Cilantro; 1/4 cup packed Parsley; 4 cloves Garlic; 1/4 Onion; 1/4 Green bell pepper; 1 Ají Dulce pepper (or 1/4 green bell pepper if unavailable); 2 tbsp Olive oil; Cooked White rice, for serving; Tostones (fried plantains), for serving (optional); Avocado slices, for serving (optional)

Dominican Goat Ragu, a culinary masterpiece that transcends generations, is about to become your new favorite comfort food. Imagine tender, slow-cooked goat meat, infused with the vibrant flavors of the Dominican Republic, melting in your mouth with every bite. This isn't just a recipe; it's a journey to the heart of Dominican cuisine, a celebration of rich heritage and unforgettable taste.

Goat meat, or "chivo," holds a special place in Dominican culture, often reserved for festive occasions and family gatherings. Passed down through generations, this hearty stew reflects the island's history and the resourcefulness of its people. The dish showcases the unique blend of Spanish, African, and indigenous influences that define Dominican gastronomy. It's a testament to how simple ingredients, when combined with time and care, can create something truly extraordinary.

What makes Dominican Goat Ragu so irresistible? It's the perfect harmony of savory, slightly spicy, and deeply satisfying flavors. The slow cooking process ensures the goat meat becomes incredibly tender, while the sofrito base, brimming with aromatic vegetables and herbs, creates a rich and complex sauce. People love this dish because it's both comforting and exciting, familiar yet exotic. Whether you're looking for a hearty weeknight meal or a show-stopping dish to impress your guests, this Dominican Goat Ragu is guaranteed to deliver an unforgettable culinary experience. Get ready to embark on a flavor adventure!

Ingredients:

For the Goat:

3 lbs Goat meat, cut into 1-inch cubes (shoulder or leg is best)
2 tbsp Olive oil
1 large Onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
4 cloves Garlic, minced
1 tbsp Dried oregano
1 tsp Cumin
1/2 tsp Smoked paprika
1/4 tsp Ground cloves
1/4 tsp Allspice
1 Bay leaf
1 (15 oz) can Tomato sauce
1 (15 oz) can Diced tomatoes, undrained
1 cup Dry red wine (optional, but highly recommended!)
2 cups Chicken broth (or goat broth, if you have it!)
1/4 cup chopped Cilantro
Salt and black pepper to taste
1 tbsp Bitter Orange Marinade (Agrio de Naranja) - optional, but adds authentic flavor

For the Sofrito:

1/2 cup packed Cilantro
1/4 cup packed Parsley
4 cloves Garlic
1/4 Onion
1/4 Green bell pepper
1 Ají Dulce pepper (or 1/4 green bell pepper if unavailable)
2 tbsp Olive oil

For Serving:

Cooked White rice, for serving
Tostones (fried plantains), for serving (optional)
Avocado slices, for serving (optional)

Preparing the Sofrito:

First, let's make the sofrito. This is the flavor base for so many Dominican dishes, and it's super easy to whip up. I like to make a big batch and freeze it in ice cube trays for later use!

Combine all the sofrito ingredients – cilantro, parsley, garlic, onion, green bell pepper, ají dulce pepper (or extra green bell pepper), and olive oil – in a food processor or blender.
Pulse until everything is finely chopped and forms a thick paste. Be careful not to over-process it into a completely smooth puree; you want a little bit of texture.
Set aside about 2 tablespoons of the sofrito for the goat ragu. Store the rest in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Preparing the Goat:

Now, let's get to the star of the show – the goat! Don't be intimidated; it's just like making any other stew, but with a richer, more complex flavor.

Season the Goat: In a large bowl, season the goat meat generously with salt, black pepper, dried oregano, cumin, smoked paprika, ground cloves, and allspice. Make sure every piece is well coated. If you're using the bitter orange marinade (agrio de naranja), add it now and mix well. This will help tenderize the meat and add a wonderful citrusy tang.
Sear the Goat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches (don't overcrowd the pot!), sear the goat meat on all sides until nicely browned. This step is crucial for developing deep flavor. Remove the seared goat from the pot and set aside.
Sauté the Aromatics: Add the chopped onion, red bell pepper, and green bell pepper to the pot and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Add Garlic and Sofrito: Add the minced garlic and the 2 tablespoons of sofrito you set aside earlier to the pot. Cook for another minute until fragrant, stirring constantly.
Deglaze the Pot: If you're using red wine, pour it into the pot and scrape up any browned bits from the bottom. This will add even more flavor to the ragu. Let the wine simmer for a minute or two to reduce slightly.
Combine Ingredients: Return the seared goat meat to the pot. Add the tomato sauce, diced tomatoes (undrained), chicken broth, and bay leaf. Stir well to combine.

Cooking the Goat Ragu:

This is where the magic happens! Slow cooking is key to tenderizing the goat meat and allowing all the flavors to meld together beautifully.

Bring to a Simmer: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 2-3 hours, or until the goat meat is very tender and easily shreds with a fork. Stir occasionally to prevent sticking. The longer it cooks, the more flavorful it will be!
Check for Tenderness: After 2 hours, check the goat meat for tenderness. If it's still tough, continue cooking for another hour or more. You want it to be fall-apart tender.
Adjust Seasoning: Once the goat is tender, remove the bay leaf and taste the ragu. Adjust the seasoning with salt and black pepper as needed. You might also want to add a pinch of sugar if the sauce is too acidic.
Shred the Goat (Optional): If you prefer a more shredded texture, use two forks to shred the goat meat directly in the pot.
Add Cilantro: Stir in the chopped cilantro just before serving.

Serving the Dominican Goat Ragu:

Now for the best part – enjoying your delicious creation! This goat ragu is traditionally served over white rice, but it's also fantastic with mashed potatoes, polenta, or even pasta.

Serve over Rice: Spoon a generous amount of the goat ragu over a bed of fluffy white rice.
Add Toppings (Optional): Garnish with avocado slices and serve with tostones (fried plantains) for a truly authentic Dominican experience. A squeeze of lime juice also adds a nice touch of brightness.
Enjoy! Dig in and savor the rich, flavorful goodness of this Dominican classic!

Tips and Variations:

Goat Meat: If you can't find goat meat at your local grocery store, try a Latin American or Caribbean market. You can also substitute lamb shoulder or beef chuck roast, but the flavor will be slightly different.
Spicy Kick: If you like a little heat, add a pinch of cayenne pepper or a chopped Scotch bonnet pepper (use sparingly!) to the ragu.
Vegetables: Feel free to add other vegetables to the ragu, such as carrots, celery, or potatoes. Just add them along with the onions and bell peppers.
Slow Cooker: This recipe can easily be adapted for a slow cooker. Sear the goat meat as directed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the goat meat is tender.
Pressure Cooker: For a faster version, use a pressure cooker or Instant Pot. Sear the goat meat as directed, then add all the ingredients to the pressure cooker. Cook on high pressure for 45 minutes, followed by a natural pressure release.
Freezing: This goat ragu freezes beautifully. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Why this recipe works:

This recipe is a tried and true method for creating a flavorful and tender Dominican Goat Ragu. The key is in the slow cooking process, which allows the tough goat meat to break down and become incredibly tender. The sofrito provides a deep, aromatic base, while the combination of spices adds complexity and warmth. The optional red wine and bitter orange marinade enhance the flavor even further, creating a truly authentic and unforgettable dish.

Serving Suggestions:

Beyond the traditional white rice and tostones, this goat ragu is also delicious served with:

Mashed potatoes
Polenta
Pasta (especially pappardelle or tagliatelle)
Quinoa
Arepas
As a filling for empanadas or tacos

Health Considerations:

Goat meat is a lean protein source, but it can still be high in cholesterol. If you're concerned about fat content, trim any

Conclusion:

This isn't just another recipe; it's a culinary journey to the heart of Dominican flavors. The rich, savory depth of the Dominican Goat Ragu, simmered to tender perfection, is an experience you simply can't miss. From the initial aroma that fills your kitchen to the last satisfying bite, this dish promises to be a new family favorite. The complex blend of spices, the slow-cooked goat meat, and the vibrant tomato base create a symphony of tastes that will transport you straight to the Caribbean. But why is this ragu a must-try? It's more than just delicious; it's about experiencing a culture through food. It's about the warmth and hospitality of the Dominican Republic, captured in a single, comforting bowl. It's about the joy of sharing a meal with loved ones, knowing you've created something truly special. The depth of flavor achieved through the slow cooking process is unparalleled, resulting in a tender, melt-in-your-mouth goat meat that is infused with the aromatic spices and herbs. This ragu is a testament to the power of slow cooking and the magic that happens when simple ingredients are combined with patience and love. Beyond its incredible taste, this recipe is also surprisingly versatile. While traditionally served over creamy polenta or mashed potatoes, the possibilities are endless! Imagine spooning it over perfectly cooked pappardelle pasta for a truly decadent experience. Or, for a lighter option, try serving it with fluffy quinoa or couscous. You could even use it as a filling for empanadas or as a topping for crispy tostones. Looking for variations? Consider adding a splash of dark rum during the last hour of cooking for an extra layer of richness and complexity. A handful of chopped olives or capers can also add a delightful briny note. And for those who like a little heat, a pinch of scotch bonnet pepper or a drizzle of hot sauce will kick things up a notch. Don't be afraid to experiment and make this recipe your own! I truly believe that this Dominican Goat Ragu will become a staple in your kitchen. It's a dish that's perfect for a cozy weeknight dinner or a special occasion celebration. It's a dish that will impress your friends and family and leave them wanting more. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I'm confident that you'll love this recipe as much as I do. And when you do, please share your experience! I'd love to hear about your variations, your serving suggestions, and your overall thoughts on this delicious dish. Tag me in your photos on social media and let's celebrate the joy of cooking and sharing good food together. Happy cooking!