South End Formaggio Jamaican Jerk Braised GoatPrint this Page

Serves 6

3 pounds boneless cubed goat meat
1 T kosher salt
1 small onion, quartered
6 scallions, roughly chopped
2 scotch bonnet chili peppers, seeded and stemmed
¼ c fresh lime juice
2 T soy sauce
6 T extra virgin olive oil, divided
1 T brown sugar
1 T fresh thyme
2 t ground allspice
2 t black pepper
¾ t freshly grated nutmeg
½ t cinnamon
1 can unsweetened coconut milk

Garnish: lime wedges and fresh cilantro

Preheat oven to 250 degrees. Season the goat meat with salt and set aside. Combine remaining ingredients in a blender, reserving 2 T olive oil, and process until smooth. In a heavy-bottomed sauté pan, heat reserved oil over medium high heat. Sear goat meat in small batches until well-browned on all sides. Add coconut milk mixture, bring to a simmer, cover pan, and braise in the oven for about three hours, or until goat is tender. Garnish with lime wedges and chopped fresh cilantro.

Serving suggestions: Rice and Pigeon Peas and Papaya Salad

For a nice piece on Goat farming, butchering and retailing, check out Anastacia Marx de Salcedo's post on the Atlantic Food Channel.