Dominican Mild Coffee Goat with Plantain Mofonguitos and Lime-Pickled Onion

Instructions

1. 1

   Place the goat meat in a large bowl and mix with 30 ml (2 tbsp) fresh lime juice, half of the garlic, 2 g (1 tsp) oregano, 5 g (scant 1 tsp) salt, and 1.5 g (1/2 tsp) black pepper. Let it rest in the refrigerator for 20 minutes.

2. 2

   Meanwhile, make the pickled onion: combine 100 g (about 3/4 cup) of the red onion with 50 ml (3 tbsp + 1 tsp) of the remaining lime juice, the white vinegar, and a pinch of salt in a small bowl. Set aside.

3. 3

   Heat 30 ml (2 tbsp) vegetable oil in a heavy pot over medium-high heat. Brown the goat in batches for 6 to 8 minutes, turning so it colors on several sides. Remove and set aside.

4. 4

   In the same pot, reduce to medium heat and add the remaining red onion, the sweet peppers, and the rest of the garlic. Sauté for 3 minutes. Stir in the tomato paste, chopped tomato, remaining oregano, and remaining black pepper, and cook 2 minutes more.

5. 5

   Return the goat to the pot. Add the brewed black coffee, water, and half of the cilantro. When it reaches a gentle boil, partially cover and cook over low heat for 70 minutes, or until the meat is tender and the sauce is lightly thickened. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325°F (165°C) for 75 to 90 minutes.

6. 6

   While the goat cooks, boil the green plantains in salted water for 18 to 20 minutes, until tender. Drain well.

7. 7

   Heat the remaining 15 ml (1 tbsp) oil in a small skillet over medium heat and briefly sauté 30 g (about 1/4 cup) of the remaining red onion for 1 minute. In a mortar or sturdy bowl, mash the hot plantains with the butter, warm chicken broth or water, the sautéed onion, and a pinch of salt until compact but still moist.

8. 8

   Divide the mash into 4 portions and shape into compact small mofongo cakes using a small cup or lightly damp hands.

9. 9

   Taste the goat and adjust with salt if needed. Turn off the heat and add the remaining cilantro to brighten the sauce.

10. 10

    Serve each portion with goat and sauce, one plantain mofonguito, and a generous spoonful of lime-pickled onion on top or on the side.