Entree: Haiti – Kabrit An Sòs (Braised goat cooked until tender in a spiced Creole tomato sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) goat shoulder, cut into 1–1.5 inch pieces
- 2 limes, juiced
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 cup (150 g) yellow or white onion, chopped
- 1 cup (150 g) red bell pepper, chopped
- 6 scallions, chopped (approx. 90 g)
- 1 cup (30 g) packed fresh parsley
- 4 cloves (12 g) garlic, minced
- 2 Scotch bonnet or habanero peppers, stemmed (seeded if less heat desired)
- 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 2 cups (480 ml) beef or chicken stock
- 1 beef bouillon cube (approx. 8 g) or 1 tsp (5 g) bouillon powder
- 2 tbsp (30 ml) vegetable oil for browning (additional)
- 2 bay leaves
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Rinse goat pieces and pat dry. In a bowl combine goat, lime juice, 1 tsp salt, 1/2 tsp pepper and 1 tbsp vinegar; toss to coat and marinate 1–2 hours or overnight refrigerated.
2. Make the epis: in a food processor combine chopped onions, red bell pepper, scallions, parsley, garlic, Scotch bonnet peppers, thyme, and 1 tbsp vinegar; pulse to a coarse paste.
3. Heat 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove goat from marinade (reserve marinade) and brown in batches until well caramelized, about 4–5 minutes per batch; transfer browned pieces to a plate.
4. In the same pot add the reserved marinade, the epis paste and tomato paste; cook, stirring, until fragrant and slightly reduced, 3–4 minutes. Add crushed tomatoes and stir to combine.
5. Return browned goat to the pot. Add stock, bouillon, bay leaves, brown sugar if using, and enough water to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and simmer gently until goat is tender, about 1½–2 hours (check and add water if necessary).
6. When meat is tender, uncover and increase heat to medium-high to reduce and thicken the sauce to desired consistency, about 10–15 minutes. Adjust seasoning with salt, pepper, and a splash of vinegar to brighten.
7. Remove bay leaves, sprinkle with chopped parsley and serve hot with white rice, fried plantains, or boiled vegetables.