Finally...
Jul. 12th, 2013 01:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOy. This week has been horrendously busy. So even though I made this last week, this is the first time I've had to post this week's Resolution Recipe: Braised Goat Tacos.
This is going to seem like a lot of work, but it's more time to cook than anything else.
Goat:
1.5 lbs boneless goat shoulder, rubbed with harissa or other chile-type thingy
2 cups stock
1 onion
2 carrots
2 stalks celery
3 cloves garlic (Ha! I used... more.)
1 sprig thyme
1 bay leaf
1/2 tsp black pepper
2 Tbsp tomato paste
2 Tbsp vinegar (I used alegar)
1/2 cup white wine
Slaw:
1 head cabbage, shredded
2 carrots, ditto
1 purple onion, likewise
(I added: several green onions)
1/2 juiced lemon
1 Tbsp honey
1/2 cup vinegar
2 Tbsp salt (I used less)
1 Tbsp pepper
1/2 cup cilantro
Crema:
2-3 jalapenos (I used a Hungarian wax pepper)
1 cup Greek yogurt
1/2 cup coconut milk
Heat oven to 275. Heat a cast iron pan on high heat, add 1 Tbsp oil, and heat until the oil shimmers. Sear the goat on all sides, 1-2 minutes per, until brown. Set aside. Add the carrots, celery, onion, and garlic to the pan. Cook on medium for 3-4 minutes until the onions become translucent. Add the tomato paste and cook for another 1-2 minutes.
In a dutch oven place the seared goat, the mirepoix [veg mixture] from the pan, herbs, and warm stock so that the roast is at least 3/4 submerged. In the veg pan, add the wine and vinegar and cook on high, scraping up the brown bits. Reduce the liquid by half and add to the goat pan. Place the pot in the oven and cook for 3 to 3.5 hours without opening the oven door. This is the most important part. Trust.
Meanwhile, make the coleslaw and jalapeno crema:
Combine all the slaw ingredients and mix well. You want it to be nice and tangy to complement the richness of the goat. Roast the jalapenos until blackened. Peel off the burned parts, seed, and blend with the yogurt. Add the coconut milk until the crema gets to desired texture. Add salt and pepper if desired.
Now take the goat out of the oven. Strain the liquid into a pan and reduce by half over medium heat. Pour back into the original pot. Place the goat back into the liquid, pulling it apart with a small fork. It should come apart easily and thicken up with the liquid.
Find some great flour tortillas, add the goat mixture, top with the slaw, and then the crema. Delicious!
What worked: This was excellent. It's less work than it reads, but it's still a decent amount along with quite a bit of planning.
What didn't: It didn't thicken up as much as I would have liked. Also I didn't get as many seeds out of the wax pepper, so the crema was fairly thermonuclear.
Will I make it again? Not sure. It's a lot of work even if it is good.
This is going to seem like a lot of work, but it's more time to cook than anything else.
Goat:
1.5 lbs boneless goat shoulder, rubbed with harissa or other chile-type thingy
2 cups stock
1 onion
2 carrots
2 stalks celery
3 cloves garlic (Ha! I used... more.)
1 sprig thyme
1 bay leaf
1/2 tsp black pepper
2 Tbsp tomato paste
2 Tbsp vinegar (I used alegar)
1/2 cup white wine
Slaw:
1 head cabbage, shredded
2 carrots, ditto
1 purple onion, likewise
(I added: several green onions)
1/2 juiced lemon
1 Tbsp honey
1/2 cup vinegar
2 Tbsp salt (I used less)
1 Tbsp pepper
1/2 cup cilantro
Crema:
2-3 jalapenos (I used a Hungarian wax pepper)
1 cup Greek yogurt
1/2 cup coconut milk
Heat oven to 275. Heat a cast iron pan on high heat, add 1 Tbsp oil, and heat until the oil shimmers. Sear the goat on all sides, 1-2 minutes per, until brown. Set aside. Add the carrots, celery, onion, and garlic to the pan. Cook on medium for 3-4 minutes until the onions become translucent. Add the tomato paste and cook for another 1-2 minutes.
In a dutch oven place the seared goat, the mirepoix [veg mixture] from the pan, herbs, and warm stock so that the roast is at least 3/4 submerged. In the veg pan, add the wine and vinegar and cook on high, scraping up the brown bits. Reduce the liquid by half and add to the goat pan. Place the pot in the oven and cook for 3 to 3.5 hours without opening the oven door. This is the most important part. Trust.
Meanwhile, make the coleslaw and jalapeno crema:
Combine all the slaw ingredients and mix well. You want it to be nice and tangy to complement the richness of the goat. Roast the jalapenos until blackened. Peel off the burned parts, seed, and blend with the yogurt. Add the coconut milk until the crema gets to desired texture. Add salt and pepper if desired.
Now take the goat out of the oven. Strain the liquid into a pan and reduce by half over medium heat. Pour back into the original pot. Place the goat back into the liquid, pulling it apart with a small fork. It should come apart easily and thicken up with the liquid.
Find some great flour tortillas, add the goat mixture, top with the slaw, and then the crema. Delicious!
What worked: This was excellent. It's less work than it reads, but it's still a decent amount along with quite a bit of planning.
What didn't: It didn't thicken up as much as I would have liked. Also I didn't get as many seeds out of the wax pepper, so the crema was fairly thermonuclear.
Will I make it again? Not sure. It's a lot of work even if it is good.
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alegar!
Date: 2013-07-15 01:52 am (UTC)We missed you at the war.