Cabrito StobaAruban Goat Stew
Cabrito stoba is an Aruban-style goat stew simmered with tomato, aromatics, and warm spices until the meat is tender. Serve it with funchi or pan bati to soak up the gravy.
Prep
25m
Cook
2h 15m
Serves
4
Regional versions
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- Aruba
- Curaçao
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gGoat Shoulder (cut into chunks)
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 160gCarrot (finely chopped)
- 120gCelery (finely chopped)
- 220gTomato (finely chopped)
- 45gTomato Paste
- 700mlMeat Stock
- 2pcsBay Leaf
- 2gAllspice
- 6gPaprika
- 10gBrown Sugar
- 15mlDistilled White Vinegar
- 30mlVegetable Oil
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat. Brown the goat shoulder well on several sides, working in batches if needed.
- 02
Add the onion, carrot, and celery and cook until they soften and begin to pick up color.
- 03
Stir in the garlic, then cook briefly until fragrant. Add the tomato paste and paprika and stir until the paste darkens slightly.
- 04
Add the tomato, meat stock, bay leaves, allspice, salt, and black pepper. Bring to a gentle simmer, then cover partially.
- 05
Cook over low heat until the goat shoulder is very tender and the gravy is rich. Stir from time to time and add a small splash of meat stock if the pot looks too dry.
- 06
Stir in the brown sugar and distilled white vinegar and simmer briefly to balance the stew.
- 07
Remove the bay leaves, taste, and adjust with more salt or black pepper if needed. Serve hot.
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