This Goat Is a Real Jerk
Dive into a bold Caribbean culinary adventure with "This Goat Is a Real Jerk," an irresistible dish where tender goat meat meets the vibrant, fiery flavors of traditional Jamaican jerk seasoning. This recipe features bone-in goat pieces marinated in a zesty blend of scallions, fresh thyme, Scotch bonnet peppers, and warm spices like allspice, cinnamon, and nutmeg, creating a symphony of smoky heat and aromatic richness. Slowly simmered in a luscious sauce built with chicken broth, lime juice, and caramelized onions, the goat becomes melt-in-your-mouth tender, with layers of complexity in every bite. Perfect for impressing dinner guests or spicing up your weeknight meals, this hearty dish pairs beautifully with steamed rice, plantains, or Jamaican favorites like festival bread. Bring the vibrant flavors of the Caribbean to your kitchen with this show-stopping jerk goat recipe.
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Recipe Information
Ingredients
- 2 lbs goat meat (bone-in, diced into chunks)
- 6 scallions (chopped)
- 2 tbsp fresh thyme leaves
- 2 Scotch bonnet peppers (seeded and minced)
- 4 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp brown sugar
- 2 tsp allspice (ground)
- 1 tsp cinnamon (ground)
- 1 tsp nutmeg (ground)
- 1 tsp black pepper
- 1 tsp kosher salt
- 3 tbsp vegetable oil
- 1 white onion (sliced)
- 2 cups chicken broth
Instructions
In a large mixing bowl, combine scallions, thyme, Scotch bonnet peppers, garlic, ginger, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, black pepper, and kosher salt to make the jerk marinade.
Add the goat meat to the bowl and thoroughly coat it with the jerk marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to permeate the meat.
In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Remove the goat meat from the marinade, shaking off excess (reserve the marinade), and sear the meat in batches until browned on all sides.
Once all the goat meat is browned, transfer it back into the pot along with the reserved marinade and the sliced white onion.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the goat meat is tender and the sauce has thickened.
Adjust seasoning with additional salt and pepper, if necessary, before serving.
Serve hot with rice, steamed vegetables, or traditional Jamaican sides like fried plantains.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 27.3 g | ||
| Protein | 260.5 g | 521% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 4926 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
