A reader requested this dish so long ago, we no longer have the person’s name. Well, mystery reader, here is your long-awaited recipe for Cleveland-Heath’s Chiva Cubana – mouthwatering pulled goat meat and black beans, deftly spiked with garlic, ginger, jalapenos, mint and cilantro.
Chiva Cubana
Courtesy of Cleveland-Heath‘s Ed Heath 4 servings 1¼ lb. saddle or leg of goat or lamb
Kosher salt and freshly ground black pepper to taste
7 Tbsp. butter, divided
3 Tbsp. minced shallots
3 Tbsp. minced garlic
2 14-oz. cans of black beans
¼ cup vegetable stock
3 Tbsp. minced ginger
¼ cup pickled jalapenos
10 mint leaves
¼ cup minced cilantro
1 Tbsp. lemon juice plus more to taste
Thinly sliced radishes for garnish (optional)
Hot sauce for garnish (optional)
• Preheat the smoker to 225 degrees. Season the meat heavily with salt and pepper and let it come to room temperature. Smoke 1½ hours.
• Preheat the oven to 300 degrees. Place the smoked meat in an oven-safe dish and fill with boiling water until the meat is half to three-fourths covered. Simmer the meat in the water 4 to 4½ hours, until it reaches an internal temperature of 187 degrees. Shred the meat into bite-sized pieces and set aside.
• Melt 1 tablespoon butter in a saute pan over low heat. Add the shallots and garlic and sweat until translucent, about 15 to 20 minutes. Add the canned black beans with their liquid and bring to a boil. Reduce heat and simmer 2 to 3 minutes.
• Add the stock and bring to a boil again. Add 4 tablespoons butter in small pieces, stirring constantly to emulsify it into the beans. Remove from heat and set aside.
• In another saute pan, heat 2 tablespoons butter over high heat until it begins to brown. Add the meat and ginger and saute until it crisps and turns dark brown, about 8 minutes. Season to taste with salt. Set aside.
• Making sure the sauce is still emulsified, return the beans to the stove over medium heat, bring to a boil and then turn off heat. Add the pickled jalapenos, mint, cilantro, lemon juice and salt to taste.
• To serve, divide the beans evenly between 4 deep bowls. Top with the crisp meat and, if desired, garnish with thinly sliced radishes, hot sauce and additional mint or cilantro.
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-photo by Michelle Volansky
This article appears in Readers’ Choice 2014.