Sint Eustatius Stewed Goat Meat is a traditional St. Eustatian for a classic dish of goat meat stewed with onion, tomato and hot chilli in a beer-based sauce. The full recipe is presented here and I hope you enjoy this classic St. Eustatian version of: Sint Eustatius Stewed Goat Meat.
1kg boat meat, cut into pieces, with excess fat removed
a mix of water and white vinegar, to clean the meat
2 tbsp vegetable oil
1 onion, chopped
1 tomato, diced
1 hot chilli, minced
salt and freshly-ground black pepper, to taste
120ml beer
water, as needed
Method:
Wash the meat thoroughly using water acidified with a little white vinegar. Drain the meat and pat dry with kitchen paper.
Set a heavy-based pan or cast iron casserole (Dutch oven) over medium-high heat. When hot add the oil and use to fry the goat meat, in batches, until nicely browned all over. Add the meat back to the pan then stir in the onions, tomatoes and chilli, stirring for a few minutes until soft and fragrant.
Season to taste with salt and freshly-ground black pepper then nestle in the bay leaves. Pour over the beer then add just enough water to cover the meat.
Bring to a boil, reduce to a simmer then cover the pan and cook gently at a low simmer for about 90 minutes, or until the meat is fully fork tender.
Remove and discard the bayleaf then adjust the seasonings to taste and serve.
