Dominican Rum and Oregano Braised Goat with Tender Pigeon Pea Rice and Green Plantain Tostones

Instructions

1. 1

   1. In a large bowl, combine the goat meat with the bitter orange juice, 30 ml (2 tbsp) dark rum, half of the garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the red onion. Marinate for 30 minutes in the refrigerator.

2. 2

   2. Heat a heavy pot over medium-high heat and add 2 tablespoons vegetable oil. Lightly shake excess marinade from the goat and brown it in batches for 8 to 10 minutes, until well colored. Reserve the marinade.

3. 3

   3. In the same pot, add the remaining vegetable oil, the rest of the red onion, the sweet Dominican pepper, and the remaining garlic. Sauté for 3 minutes. Add the chopped tomato, tomato paste, the remaining dried oregano, and cook 4 more minutes, stirring.

4. 4

   4. Return the browned goat meat to the pot along with the reserved marinade, the remaining 30 ml (2 tbsp) dark rum, and 480 ml (2 cups) water. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Once boiling, reduce to medium-low heat, partially cover, and cook for 70 to 75 minutes, until the meat is tender and the sauce is slightly thickened.

5. 5

   5. Stir half of the fresh cilantro into the goat stew during the last 5 minutes of cooking. Adjust salt if needed and keep warm.

6. 6

   6. For the rice, heat a saucepan over medium heat and add 1 tablespoon vegetable oil from the total amount. Add the long-grain rice and sauté for 1 minute. Add the tender pigeon peas, 240 ml (1 cup) water, and 1/2 teaspoon salt. When it comes to a boil, cover and cook over low heat for 18 to 20 minutes, until the rice is tender and the liquid has been absorbed. Turn off the heat and mix in the remaining fresh cilantro.

7. 7

   7. While the rice cooks, heat the oil for frying in a deep skillet or pot to 175°C / 350°F. Fry the green plantain rounds for 4 to 5 minutes, until tender and lightly golden. Remove and drain.

8. 8

   8. Flatten each green plantain round with a tostonera or the bottom of a glass. Fry again at 190°C / 375°F for 2 to 3 minutes, until crisp and golden. Drain and season with a pinch of salt.

9. 9

   9. Serve the pigeon pea rice on each plate, place the goat with its sauce on top or alongside, add the green plantain tostones, and finish with lime wedges for squeezing over the dish.