Goat Fricassee

Goat fricassee is a traditional Puerto Rican dish, made with goat meat slowly cooked in a stew of tomato, white wine, olives, and capers. It is a Caribbean take on the European term “fricassee,” adapted with ingredients and techniques typical of Puerto Rico.

It is a comforting dish often prepared for family gatherings. The slow cooking process, along with potatoes and carrots simmered in the sauce, allows the meat to absorb all the flavors and become tender and juicy.

Goat Fricassee

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• Author: Recetas123
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 5
• Category: Main Course
• Cuisine: Puerto Rican

Print Recipe

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Ingredients

• 1.8 kg goat meat, cut into pieces (4 lb)
• 60 ml olive oil (1/4 cup)
• 1 large onion, chopped
• 2 bell peppers, chopped
• 4 garlic cloves, chopped
• 1 large tomato, chopped
• 240 ml tomato sauce (1 cup)
• 480 ml beef broth (2 cups)
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 75 g pitted green olives (1/2 cup)
• 30 g capers (2 tablespoons)
• 120 ml dry white wine (1/2 cup)
• 30 ml vinegar (2 tablespoons)
• 1 bay leaf
• 5 g dried oregano (1 teaspoon)
• 2.5 g ground cumin (1/2 teaspoon)
• Salt and pepper, to taste
• 15 g fresh cilantro, chopped (1/4 cup)

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Preparation

1. Prepare the meat, pat the goat pieces dry with paper towels. Heat the olive oil in a large pot over medium-high heat.
2. Brown the meat, add the goat and brown it on all sides, about 10 minutes. Remove it from the pot.
3. Prepare the sofrito, in the same pot, cook the onion, bell peppers, and garlic until softened, about 5 minutes. Add the chopped tomato and cook 3 minutes more.
4. Add everything, stir in the tomato sauce, return the meat to the pot, and add the beef broth, potatoes, carrots, olives, capers, white wine, vinegar, bay leaf, oregano, cumin, salt, and pepper.
5. Simmer slowly, bring to a boil, lower the heat, cover, and cook for 1.5 to 2 hours, until the meat is tender.
6. Finish, remove the bay leaf, adjust the seasoning, and stir in the fresh cilantro before serving.

Chef’s Tips

Sear the meat well before braising to keep it juicy during the slow simmer.

Homemade stock provides deeper flavor and richer results.

Check the liquid level occasionally and add more broth if needed.

How to Serve

Serve goat fricassee hot, bathed in its own sauce, with white rice.

Recommended Side Dishes

• White rice

Fun Fact

The term “fricassee” originated in Europe and traditionally refers to meat slowly cooked in a flavorful sauce. In Puerto Rico, the technique was adapted with ingredients typical of Caribbean cuisine, such as olives, capers, and white wine.