Several people asked for this recipe. So here it is in brief…
Start with good cubed goat meat. Sprinkle with red wine vinegar, salt and pepper and let this sit for 20 minutes or so.
Heat up an enameled cast iron skillet and add olive oil. Brown the goat cubes well in the hot fat. Remove and set aside.
Using all the remaining fat (both olive oil and goat fat), saute lots of onions, shallots, celery and garlic on medium-high heat until they are fragrant and a bit translucent. The smell in your kitchen right about now should be wonderful.
Add a tablespoon of good tomato paste and “cook” this a bit for say 30-60 seconds. Then add 3/4 to 1 bottle of good red wine and let this simmer for a few minutes to burn off all the alcohol. Add 3 cups or so of chopped canned plum tomatoes, say 2 cups of good beef stock and bring this to a simmer.
Add the browned goat cubes, making sure that the liquid comes just about to the top of the meat. Add a little broth if necessary. Oops, I forgot season the veggies while sautéing, season the stew again now. Don’t overdo the salt, you can always add some later, but it’s hard to tone it down…
Cover the pot, and place it in a pre-heated 325-335F oven for say 2 hours or more until goat is almost fork tender. At the two-hour point, add in cubed potatoes, carrots, red bell pepper and 1-2 siling labuyo or bird’s eye chilies. Also add in some liver paste (either freshly made or canned) as a thickener. Put this back in the oven (uncovered if too watery) covered if it is about the right consistency (I like it quite stewy). Cook another half hour or so and check the potatoes and seasoning and make last adjustments.
Garnish with some Italian parsley if you have it, and serv with some nice crusty bread with butter or with steamed rice, like I prefer to enjoy this dish. Enjoy!