Ingredients
- Goat meat, cubed: 2 lbs
- Ground black pepper: 2 tablespoons
- Scotch bonnet peppers, minced: 2-3 (adjust to taste)
- Onion, chopped: 1 medium
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Beef broth: 1 cup
Instructions
- Step 1: Marinate the goat meat. In a large bowl, combine the cubed goat meat with black pepper, scotch bonnet peppers, minced garlic, and grated ginger. Mix well and allow to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Step 3: Add the marinated goat meat to the pot. Brown the meat on all sides, stirring occasionally, about 8-10 minutes.
- Step 4: Pour in the beef broth, bring to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 – 2 hours, or until the goat meat is tender. Stir occasionally to prevent sticking. Add more broth if needed.
- Step 5: Once the goat meat is tender, remove the lid and increase the heat to medium. Allow the sauce to reduce and thicken to your desired consistency, about 10-15 minutes.
Notes
- Store leftover peppered goat in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the goat meat gently in a saucepan over low heat, adding a splash of broth if needed to maintain moisture.
- Serve this incredible peppered goat with a side of fluffy white rice or creamy polenta to soak up all that flavorful sauce.
- Don't be shy with the black pepper during marination – it's crucial for the depth of flavor, but adjust the scotch bonnets carefully, as their heat intensifies during cooking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American