Dominican Goat in Rum and Oregano Sauce with Creamy White Bean Moro 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 crushed garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add half of the red onion and marinate for 20 minutes in the refrigerator.

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   2. Heat a heavy pot over medium-high heat with 2 tablespoons vegetable oil. Remove the excess marinade from the meat and brown the goat pieces for 6 to 8 minutes, turning them until well colored. Set aside the meat and the onion from the marinade separately.

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   3. In the same pot, add the reserved onion from the marinade, the remaining red onion, and the sweet pepper. Cook for 4 minutes until softened. Stir in the remaining crushed garlic, tomato paste, and diced tomato; cook 2 more minutes, stirring constantly.

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   4. Return the meat to the pot and pour in the remaining 30 ml (2 tbsp) dark rum. Cook for 1 minute so it reduces slightly. Add 480 ml (2 cups) water, the bay leaf, the remaining 1 teaspoon dried oregano, the remaining 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Once it boils, reduce to medium-low, partially cover, and cook for 65 to 75 minutes, until the goat is tender and the sauce thickens.

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   5. While the goat cooks, make the moro. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add half of the fresh cilantro and sauté for 30 seconds. Stir in the white rice, cooked white beans with their liquid, coconut milk, 240 ml (1 cup) water, and 1/2 teaspoon salt. Cook until it reaches a boil.

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   6. Once the moro boils, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

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   7. Cut the green plantains into thick diagonal slices. Heat enough oil in a deep skillet or pot to 325°F and 160°C. Fry the plantain slices in batches for 4 to 5 minutes until tender but not too brown. Drain them.

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   8. Flatten each plantain slice to form tostones. Fry them again at 375°F and 190°C for 2 to 3 minutes until golden and crisp. Drain and season with garlic salt.

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   9. Remove the bay leaf from the goat. Taste the sauce and adjust with the remaining salt if needed. Add the rest of the fresh cilantro and cook 1 more minute.

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    10. Serve a portion of creamy white bean moro with the rum and oregano goat on top or alongside, with the hot tostones on the side.