• 2 1/2 pounds deboned stew meat 
  • 2 tablespoons cooking oil 
  • Achiote (annatto seeds), optional for color 
  • 3/4 cups red onion, chopped 
  • 3 cloved garlic, chopped 
  • 1/2 cup green peppers. chopped 
  • 1/2 teaspoon cumin, ground 
  • 1/2 teaspoon black pepper, ground 
  • 1 hot pepper, chopped and seeds removed (preferably an aji or serrano) 
  • 1 1/2 pounds of tomatoes, fresh or canned  
  • 12 ounces of beer  
  • 1 1/2 teaspoons oregano 
  • 1 tablespoon brown sugar or honey 
  • 1 stalk of celery with leaves, chopped 
  • 1/4 teaspoon cloves, ground 
  • 1/4 teaspoon allspice, ground 
  • salt to taste 
  • 2 sprigs of cilantro, minced

In a large skillet or Dutch oven fry two or three annatto seeds in the oil until the oil turns red. Remove the seeds and add the meat and sear at high heat until lightly browned. Reduce the heat and add the onion, garlic, green
peppers, cumin, and pepper. 

Cook slowly until the onions are transparent but not browned. Liquefy the hot pepper with the tomatoes and beer to form a salsa. Add this salsa to the meat along with the sugar or honey, oregano, clove, allspice and celery. If the meat is not covered with liquid add water to cover. Gently bring to a boil and then reduce heat. 

Continue cooking 1 or 2 more hours until meat is tender. Stir occasionally and add water as necessary to keep meat from sticking to pot. Taste and adjust spices as desired. Add the cilantro. Serve with Spanish rice.
Source: EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION