Jamaican Brown Stew Goat
This Brown Stew Goat recipe will be your new favorite dinner recipe for any special occasion. Braised goat meat cooked to the perfect fall-off-the-bone texture and served with white rice and your favorite side.
I’m very excited about today’s recipe as I share how I cook goat meat for the first time.
If you’ve heard of curry goat, you must have heard of stew goat.
You haven’t?
Don’t worry; you may not be alone, as Brown Stewed Goat is not very popular in the Caribbean.
However, it’s not uncommon to see recipes in some parts of the world, such as Africa, cook goat stew.
Since it’s the holiday season, my family has decided to make this Christmas even more merry by butchering goats to make all sorts of goat recipes.
In the Caribbean, it’s traditional for us to cook a big feast for the Christmas holidays.
Our traditional feast would include curry goat, fried chicken, curry mutton, baked chicken, rice and peas, Black cake, rum punch, and much more.
Growing up, we didn’t always feast as lavishly as we’d like, but I’ve always been grateful to spend time with my family and enjoy the best we could afford.
I’m even more grateful for this year as this will be my second Christmas in the Cayman Islands, as well as being able to cook my first Christmas dinner for D and me.
What Is Stew Goat?
This delicious dish is goat meat braised and slow-cooked in a brown gravy until the meat is soft and tender.
Most goat meat, especially in the Caribbean, is curried, but some cook the goat meat in a brown stew gravy.
I am working on my curry goat recipe for you guys, so stay tuned.
Are you looking for other Jamaican recipes; try my Jamaican Stew Pork and Brown Stew Chicken recipe for the perfect weekday dinner.
Ingredients To Use
To make the best-tasting stew goat you’ve ever tasted, start with the following:
- Goat Meat – essential to the recipe.
- Seasonings – season your meat with these ingredients: all-purpose seasoning, cumin, pimento seeds, ketchup, ginger, green seasoning, browning sauce, jalapeno powder, and salt.
- Vegetables – carrots, potatoes, and bell pepper
- Aromatics – escallion, fresh thyme, scotch bonnet pepper
How To Make Jamaican Stew Goat
When I first decided to make this recipe, I wanted to see how others had done it.
However, upon researching, I didn’t find many Caribbean-type recipes that have done stew goat.
Which is okay because it means I can stand out from the crowd with this incredible fall-of-the-bone recipe.
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, browning sauce, jalapeno powder, cumin, ketchup, ginger, all-purpose seasoning, salt, and pimento seeds. Marinate overnight or 2 hours before cooking.
- In a pressure cooker pot, heat oil on medium to high heat.
- Add seasoned goat meat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes. Cover the meat with water, then cover the pot with a pressure cooker cover and cook for 45 minutes to an hour.
- Remove pot from heat and allow to cool before removing cover.
- Add back to the flames, then add escallion, thyme, and bell peppers. Stir and allow to cook for 5 minutes.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until the veggies are soft and tender.
- Remove from heat and serve.
Serving Suggestions
I recommend enjoying this dish with plain rice and fresh veggies. You may also try:
- Rice and peas
- Mashed potatoes
- Roasted Vegetables
Why You’ll Love This Recipe?
- Make Ahead – this is the perfect dish to make before time. Most of the heavy lifting is with the prepping. After that, the rest is up to your stove and the pot.
- Leftovers Taste Better – while this dish tastes great fresh off the stove, it’ll taste even better the next day.
- Easy To Make – Once you’ve prepped your meat, all that’s left is to cook it. Just add your meat to the pot and let the magic happen.
Storage Tips
Keep leftovers in your refrigerator in an airtight container for 3-4 days. Freeze leftovers for up to 3 months for a longer storage time.
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Brown Stew Goat (Jamaican-Style)
Ingredients
- 2-3 lbs goat meat cut into desired size
- 2 tbsp green seasoning
- 1 tbsp browning sauce
- 1 tbsp all-purpose seasoning
- 2 tsp jalapeno powder
- 1 tsp salt
- 1 tsp cumin powder
- ⅓ cup ketchup
- 1 tsp ginger minced
- ½ cup yellow or red bell peppers diced
- 1 medium russet potato diced
- 1 large carrot sliced
- 2-3 stalks escallion
- 2 sprigs thyme
- 3 tbsp Vegetable oil
- 1 scotch bonnet pepper
- A few pimento seeds
- Water
Instructions
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, browning sauce, jalapeno powder, cumin, ketchup, ginger, all-purpose seasoning, salt, and pimento seeds. Marinate overnight or 2 hours before cooking.
- In a pressure cooker pot, heat oil on medium to high heat.
- Add seasoned goat meat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes. Cover the meat with water, then cover the pot with a pressure cooker cover and cook for 45 minutes to an hour.
- Remove pot from heat and allow to cool before removing cover.
- Add back to the flames, then add escallion, thyme, and bell peppers. Stir and allow to cook for 5 minutes. Salt to taste.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until the veggies are soft and tender.
- Remove from heat and serve.
Notes
Serving Suggestions
- Rice and peas
- Mashed potatoes
- Roasted Vegetables
