Goat meat is lean and similar to beef, despite having a lower fat content; it has an intense, "wild" flavor that goes perfectly with strong spices. There are many recipes for cooking it and all of them require slow cooking, at a low temperature and in the presence of liquid to make the meat tender. Learn which are the best cuts to get a rich and appetizing dish. The recipes described in this article allow you to cook six servings.
Ingrediants
Stew
- 2 medium-sized chopped onions
- 2 minced garlic cloves
- 2 large diced carrots
- 3 chopped celery stalks
- 1 kg of boneless goat meat cut into bite-sized pieces
- Salt and freshly ground black pepper
- 120 ml of rapeseed oil
- 180 g of tomato paste
- 500 ml of vegetable broth
Roast
- 1 kg of boneless goat loin
- 250 ml of yogurt
- 30 ml of orange juice
- 1 tablespoon of chopped cilantro
- 1 teaspoon of turmeric
- A pinch of cumin
- A pinch of salt
Steps
Method 1 of 3: Choose the Cut
Step 1. Go to a butcher who sells special meats
Goat's is not always available in normal supermarkets, so you have to find a specialist dealer or go to an ethnic products store.
- Sometimes, you can find that of beak (adult male) or kid (puppy).
- You can also ask your local butcher to get it for you if you want to give it a try.
Step 2. Choose a fresh cut of meat
Just like beef or pork, goat also has various parts to choose from and all have a different texture and flavor, requiring different cooking techniques. Here is a list of the most common parts and the best way to prepare them:
- Head: stew;
- Cutlets: roasted and marinated;
- Stews and mince: stew with or without bones;
- Leg: roasted and marinated;
- Steaks: roasted and marinated;
- Shoulder: roasted and marinated.
Step 3. Learn how to best enhance the flavor of meat
Goat's is quite lean and when cooked at high temperatures it becomes very hard, impossible to eat. For best results, opt for a slow cooker that degrades the tendons; marinating is another technique to soften it. Also remember that:
- It loses moisture very quickly due to the low fat content; the best way to cook it is the slow one, preferably in a slow-cooker, at a low temperature and with a lot of humidity;
- You should never serve it rare, it must be well cooked to be enjoyable;
- The aromas tend to turn it into a delicious dish. This meat is perfect for preparing Mexican, Middle Eastern and Indian dishes that require slow cooking; spices also help to make it tender.
Method 2 of 3: Stew
Step 1. Cut the meat into cubes
Generally, you can buy it already cut in the form of stew; if not, take a sharp knife to cut it into 2-3 cm chunks that easily overcook in the stew.
- You can cook any cut of goat this way; if you can't find the stew, consider cooking the steaks or the leg without cutting it.
- You need 1 kg of meat (without considering the bones).
Step 2. Marinade it with the vegetables
Put the carrots, celery, onions and pepper in a bowl with the goat; flavor everything with a teaspoon of salt and a pinch of pepper. Cover the container and place it in the refrigerator to let the ingredients rest overnight; if you can't wait that long, let them marinate for at least two hours.
Step 3. Brown the meat and vegetables
Heat the oil in a pan over medium-high heat and add the ingredients distributing them in a single uniform layer; cook them until one side is golden and then flip to brown the other.
- It is not necessary to cook the meat completely, you just need to brown the outside for no more than a couple of minutes, otherwise you risk that the dish will become hard.
- You can now transfer the stew to the slow cooker if you prefer not to cook it on the stove.
Step 4. Add the broth and tomato paste
Stir to mix the ingredients and reduce the heat to simmer. If you want to give a different flavor to the dish, you can try these variations:
- Goat curry meat: replace 125ml of broth with the same amount of coconut milk and add 45g of curry powder;
- Spicy goat meat: Add half a chopped, seedless Scotch Bonnet pepper or half a teaspoon of powdered cayenne pepper.
Step 5. Simmer the stew for two hours
Keep the flame to a minimum for the duration of cooking; check the contents of the pan about every 15 minutes to make sure there is enough liquid to cover the meat and vegetables. If necessary, add more water or broth in small doses to prevent the dish from drying out.
Step 6. Bring the stew to the table when the meat is tender
After about two hours, the goat should be succulent, tender and should break apart with just the fork. This dish is perfect with rice and tastes even better the next day.
Method 3 of 3: Roast
Step 1. Choose the right meat
You can roast any cut by cutting it into cubes and sticking it on skewers; if you prefer to cook a whole leg, know that you can do it safely. You need 1 kg of meat, excluding bones.
Step 2. Marinate it
Mix the yogurt with the orange juice and all the spices in a large bowl; add the meat and check that it is completely covered with liquid. Cover the container and refrigerate it overnight or at least 4 hours.
Step 3. Preheat the oven to 150 ° C
The low temperature allows for slow cooking, so that the meat becomes tender.
Step 4. Wrap it in aluminum foil
Place it in the center of the sheet and bring the edges of the latter towards the center to create a foil that does not let the juices come out; in doing so, the humidity remains in contact with the food which does not dry out. Place the foil in an ovenproof dish or baking sheet.
Step 5. Cook the meat for one hour
After this time, check that it is cooked and tender, you should be able to easily break it using only a fork; if it is still compact, bake it for another half hour.
Step 6. Bring it to the table with rice and peas
This traditional Caribbean dish goes perfectly with rice, peas or other starchy side dishes.
Advice
- Some meats have a more delicate flavor than others, you should do some research on the origin of the animal and evaluate if its origin guarantees a less "strong" meat.
- Goat meat is considered "eco-sustainable" and healthy because the animal has less impact on the soil, it grazes different types of food, but not cereals.
