What is the best way to prepare chivo

[waytogo]

I am going to keep this short and simple.............
I do my own cooking but have never prepared Chivo. I first had this dish 8 years
ago and it's at the top of my list of favorites. I've had it prepared over the years by
different people and I remember "one time" it was prepared absolutely perfect.
Problem is, that lady is no longer available.
Chivo is too expensive for me to experiment with, so if anyone has a recipe that they
have found to be exceptional, and wouldn't mind sharing it, it would be appreciated.
Also, if I cook a large batch, is it freezable and hows the quality coming from the freezer.
Thanks in advance...........

B in Santiago

 

[Chirimoya]

Have you tried Aunt Clara's recipes?
Chivo guisado picante recipe (Spicy goat meat stew) – Dominican Cooking
Tocino de chivo recipe (salted goat meat)

 

[waytogo]

Have you tried Aunt Clara's recipes?
Chivo guisado picante recipe (Spicy goat meat stew) – Dominican Cooking
Tocino de chivo recipe (salted goat meat)

Just read both of the recipes you provided............
One thing though, every Dominican that has prepared this dish in the past.........
have ALWAYS used wine, and a lot of it in the preparation......
I was told it was essential in the preparation.
Both of the recipes you provided,wine is not listed in the ingredients.
Have you, yourself, tried Chivo without the use of wine ?
And, have you tried it with wine? If yes to both, which one in your opinion was better.
Thank you for your input.......

B in Santiago

 

[Matilda]

I cook it based on a Moroccan lamb recipe and Dominicans call it el chivo de Istambul. They adore it.
Put all of the following in a caldero and cook in oven for 3-4 hours.
Goat
Tinned tomatoes
Red Wine
Chickpeas
Onions
egg plant (remember to salt and drain to get bitter juices out)
onions
garlic
stock
salt
chilli
red pepper

Matilda

 

[Chirimoya]

Have you, yourself, tried Chivo without the use of wine ?
And, have you tried it with wine? If yes to both, which one in your opinion was better.
Thank you for your input.......

B in Santiago

No, I don't cook or eat meat But everyone I know who has tried it has loved it.

 

[waytogo]

I cook it based on a Moroccan lamb recipe and Dominicans call it el chivo de Istambul. They adore it.
Put all of the following in a caldero and cook in oven for 3-4 hours.
Goat
Tinned tomatoes
Red Wine
Chickpeas
Onions
egg plant (remember to salt and drain to get bitter juices out)
onions
garlic
stock
salt
chilli
red pepper

Matilda

One problem, what would your "ingredient" quantities be.........
I would like to make in larger amounts for freezing...........
Then take out and nuke as needed...........

B in Santiago

 

[AlterEgo]

I make it pretty much like Aunt Clara, which is similar to my mother-in-law's. That carmelized sugar is key. I add the onions, peppers, etc. at the beginning, just after the goat. Another thing I do different [learned from an Italian chef] is that I add the tomato paste as soon as the meat is browned, stirring it in the bit of oil to blend it before adding the water. I don't put vegetables in. Those little peppers are called cachucha in DR, they make a difference.

No wine in my recipe, but it couldn't hurt. Cook it low and slow until meat is almost falling off the bones, keep checking pot as you may need to add a bit of water.

PS. You can use this identical recipe for chicken, beef or pork.

 

[waytogo]

Guess what I'm having for dinner tonight............:lick:
All the recipes sound great...........
Chivo and sauce over fresh whipped mashed potatoes...NO RICE....
Have to make a trip to PriceSmart for CHIVO after Tricom finishes up here today.........
Hope they're here early...........


B in Santiago

 

[pkaide1]

I will add the following:

If you have the opportunity of buying an alive chivo

1) feed it with Oregano for at least a week. They love Oregano.
2) Follow Tia Clara recipe.
3) After cooking the Chivo let it cool down completely and put it in the refrigerator until the next day.
4) Take out from the refrigerator warm it up and enjoy. You will have the best chivo ever.
5) After eating the Chivo, relax for 20 minute, Get a drink of Hennessy white Cognac a good cigar and enjoy the nigh.

If you cannot get it alive follow 2, 3, 4 and 5

That is how I enjoy my Chivo.

I am going to keep this short and simple.............
I do my own cooking but have never prepared Chivo. I first had this dish 8 years
ago and it's at the top of my list of favorites. I've had it prepared over the years by
different people and I remember "one time" it was prepared absolutely perfect.
Problem is, that lady is no longer available.
Chivo is too expensive for me to experiment with, so if anyone has a recipe that they
have found to be exceptional, and wouldn't mind sharing it, it would be appreciated.
Also, if I cook a large batch, is it freezable and hows the quality coming from the freezer.
Thanks in advance...........

B in Santiago

 

[waytogo]

I will add the following:

If you have the opportunity of buying an a live chivo

1) feed it with Oregano for at least a week. They love Oregano.
2) Follow Tia Clara recipe.
3) After cooking the Chivo let it cool down completely and put it in the refrigerator until the next day.
4) Take out from the refrigerator warm it up and enjoy. You will have the best chivo ever.
5) After eating the Chivo, relax for 20 minute, Get a drink of Hennessy white Cognac a good cigar and enjoy the nigh.

If you cannot get it alive follow 2, 3, 4 and 5

That is how I enjoy my Chivo.

OK, what am I going to do with a live Chivo for a week............
If I was AZB, it would be a no-brainer...........lol
It could watch TV with me, but after that............

B in Santiago

 

[jinty05]

I would not recommend buying chivo in Pricesmart. In Santiago there are many vendors of live chivo and most of them will sell you a half if you cannot accommodate the entire goat. Take a large cooler with you and buy ice when you purchase.
Chivo should be marinated in a reed wine marinade for at least 24 hours and I basically use Matilda's recipe with the exception of the egg plant. I use celery.

 

[the gorgon]

the best chivo i have ever had is still Jamaican curry goat. nothing comes close, judging from the stuff i have had here

 

[pkaide1]

the best chivo i have ever had is still Jamaican curry goat. nothing comes close, judging from the stuff i have had here

Your should go to "La Linea" and eat chivo from there

 

[the gorgon]

Your should go to "La Linea" and eat chivo from there

i have. and Solo Chivo. not in the same league.

 

[waytogo]

Your should go to "La Linea" and eat chivo from there

Where is this located.........
If I new of a restaurant near the Monument that served excellent Chivo.......
I would be their best customer...........

B in Santiago

 

[pkaide1]

Where is this located.........
If I new of a restaurant near the Monument that served excellent Chivo.......
I would be their best customer...........

B in Santiago

"La Linea" is a campo from Santiago. If you have any dominican friend in Santiago ask them about "La Linea". Do not go alone.

 

[waytogo]

"La Linea" is a campo from Santiago. If you have any dominican friend in Santiago ask them about "La Linea". Do not go alone.

La Linea is a Campo, no problem..........
What would I ask a local when I got there..........
"Where's the Chivo" ???
Is there a restaurant, or do people sell from their homes........
Are their signs in regards to Chivo being sold ???....confused a little......
I am in Campo Villa Bao quite a bit, is it in the same direction......

B in Santiago

 

[jinty05]

If you live in Santiago then head out to the airport.....just before the t/o for the airport you'll spot the little field full of goats for sale.
To enjoy great Chivo a la vino then head up to El Cumbre......809 543 7264

 

[Matilda]

One problem, what would your "ingredient" quantities be.........
I would like to make in larger amounts for freezing...........
Then take out and nuke as needed...........

B in Santiago

3 pounds chivo
2 14 oz tins tomatoes
bottle red wine
2 tins chick peas
3 large egg plant
3 sliced onions
6 garlic cloves
5 or 6 chillies depending how hot you want it
2 chopped red peppers
salt to taste
i forgot the rosemary, oregano, thyme
and I forgot three large potatoes diced
stock to cover.

It freezes very well

Matilda

 

[dv8]

mat, can you do it in a pressure cooker? or just a normal large pot?