Goat meat

In the Canary Islands, goats have been a fundamental part of the domestic economy for centuries, providing milk, cheese, skin, and meat. Goat meat, especially from adult animals, requires slow cooking to tenderize its firm texture and enhance its intense flavor.

When referring to goat meat, it is usually made into a characteristic stew very common in Canarian cuisine, also known as mixed goat meat or goat meat in sauce.

What is goat meat?

This is a stew in which the meat is slowly cooked in a mixture of aromatic ingredients: garlic, onion, bell pepper, bay leaf, wine, pepper, cumin, and other spices, which vary slightly depending on the island or even the cook. The key is the pre-marination, which can last several hours or even overnight, allowing the meat to absorb the flavors.

After marinating, the meat is slowly cooked until tender, wrapped in a thick, flavorful sauce that is often accompanied by wrinkled or fried potatoes.

Common ingredients in goat meat sauce

Although each recipe has its own personal touch, the basic ingredients are usually:

• Chopped goat meat
• Garlic
• Onion
• Red or green pepper
• White wine
• Laurel
• Black peppercorns
• Cumin
• Paprika
• Olive oil
• Salt
• Water or broth

In some variations, tomato, vinegar, or even a touch of mojo sauce is added to further enrich the dish.

Preparation

Step 1: Marinate the meat (optional but highly recommended)

1. Wash the goat meat well and drain it.
2. In a large bowl, add the meat along with the crushed garlic, spices (cumin, pepper, bay leaf, paprika), salt, white wine, and a splash of vinegar.
3. Cover and let it rest in the refrigerator for 4 hours to overnight so that the meat absorbs the flavor.

Step 2: Seal the meat

1. Remove the meat from the marinade and reserve the liquid.
2. In a large saucepan, heat the olive oil and brown the meat over medium-high heat until well browned all over.
3. Remove the meat and set it aside.

Step 3: Prepare the sofrito

1. In the same saucepan, add a little more oil if necessary.
2. Sauté the julienned onions and chopped peppers until well softened.
3. Add the garlic to the marinade and stir.
4. Add the paprika and stir quickly so it doesn’t burn.

Step 4: Cook the stew

1. Return the meat to the casserole.
2. Add the marinade liquid and enough water or broth to lightly cover.
3. Adjust the salt and add the bay leaf, cumin and pepper (if they were not added in the marinade).
4. Cook over medium-low heat for 1 1/2 to 2 hours, or until the meat is tender. Older goat meat may need a little more time.
5. Stir occasionally and add more liquid if necessary.

Step 5: Serve

Serve very hot, accompanied by:

• Wrinkled potatoes
• Boiled potatoes
• White rice
• And a glass of local red wine

Where to eat goat meat?

Goat meat can be found in many guachinches, taverns , and traditional restaurants in the Canary Islands. It is especially popular at local celebrations and popular festivals, and also as a daily dish on many Canarian menus.

At guachinches.es/en/tenerife, you can find Canarian food establishments in Tenerife that specialize in goat meat . Some of them are:

• Guachinche El Portezuelo (municipality of Tegueste)
• Bar Abreu (Erjos)
• Casa Pana Restaurant (Vilaflor)
• Guachinche El Pino (Los Realejos)
• Guachinche Casa Doña Candelaria (La Matanza de Acentejo)
• Shooting Range (Ravelo, El Sauzal)
• Cha Juana Winery (Güímar)
• Tasca Casa Antonino (Valle Jiménez, La Laguna)

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