The night before, rinse the goat meat well and place in a medium bowl. Pour the beer over the goat, cover the bowl, and marinate in the refrigerator overnight.
Remove the goat from the beer and dry the pieces with a paper towel. Reserve the marinade.
In a blender or food processor puree the red onion, red bell pepper, garlic cloves, cilantro, and parsley. Set aside (do not wash the blender).
Heat the achiote oil over medium-high heat in a Dutch oven or heavy bottomed pot. Add the goat meat and cook, turning, until browned on all sides, about 2 to 3 minutes. Remove meat and reserve in a bowl.
Add the pureed vegetables to the pot and cook, stirring, for 2 minutes. Meanwhile, add the plum tomatoes and thawed naranjilla/lulo pulp to the blender and puree until smooth.
Add the tomato mixture to the pot with the vegetables along with the reserved beer marinade and stir to combine. Then add the aji peruano, cumin, cayenne, bay leaf, salt and pepper.
Add back in the seared goat meat and beef broth, stir and bring to a boil. Then lower to a simmer and cook, partially covered, until the meat is very tender and falling off the bone, 2 to 3 hours.
Before serving, taste and adjust with additional salt and pepper. Serve with yellow rice, avocado slices, and fried sweet plantain.