Braised Goat Food

BRAISED GOAT STEW {ECUADORIAN SECO DE CHIVO}

Steps:

• Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
• Remove the meat from the marinade and save the marinade juice for later.
• Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
• Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
• Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
• Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
• Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
• Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

BRAISED GOAT

Steps:

• Season goat with salt and pepper.
• Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
• Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
• Add tomato paste and cook an additional minute.
• Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
• Continue cooking until most of the liquid has evaporated, about 20 minutes.
• Mix in oregano, mustard, water, thyme, and rosemary.
• Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
• Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
• Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
• Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
• Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
• NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.

BRAISED GOAT

Steps:

• Lightly season legs with salt and pepper.
• Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
• Remove from marinade and pat dry; discard marinade.
• Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
• Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
• Remove legs and drain off all but a few tablespoons of butter.
• Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
• Saute over medium heat until onions are soft and translucent, adding more butter if needed.
• Pour in wine, bring to a boil and reduce by half (about 10 minutes).
• Add enough stock to almost cover meat.
• Add rosemary and remaining thyme.
• Turn heat to high, bring to a boil, then reduce to a low simmer.
• Add meat, cover and place in oven for about 3 hours, basting occasionally.

BRAISED GOAT WITH TOMATO AND CORIANDER

Steps:

• Preheat oven to 350 degrees. Season the goat with salt and pepper. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Working in batches, brown the meat on all sides; transfer to a plate. Pour off all but 2 tablespoons of fat from the pan. Reduce the heat to medium and add the onions. Cook, stirring often, until the onions are tender and just beginning to brown, about 5 to 6 minutes. Stir in the garlic, ginger, fennel, coriander, 1 teaspoon cumin seeds, the mustard seeds, cardamom seeds and the cayenne; cook for 1 minute more. Return the goat to the pot, then add the tomatoes and enough chicken broth to barely cover the meat. Cover and bring to a gentle simmer on the stovetop then transfer the pot to the oven. Braise in the oven, covered, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer. The goat is done when it's tender enough to cut with a fork and the meat easily comes away from the bone, about 2-1/2 to 3 hours. Transfer the goat to a plate, let the liquid cool and spoon off any fat. (For a smooth, more refined sauce, strain the liquid and return to the pot.) Bring the sauce to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the meat to the pot. When ready to serve, warm the meat in the sauce, basting frequently. Meanwhile, toast the remaining teaspoon of cumin seeds in a small skillet just until fragrant. Stir the cilantro and toasted cumin seeds into the meat and sauce just before serving.

BRAISED GOAT CREPE WITH RAGOUT

Steps:

• TO MAKE THE CREPES:.
• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
• TO BRAISE THE GOAT:.
• Place all ingredients in roasting pan. Make sure meat is fully covered. If stock and wine do not cover, use water to top off. Cover roasting pan with tin foil or lid.
• Braise for 3 hours at 300 degrees or until tender. When meat is done, take out of oven and let set at room temperature for 20 minutes. With a slotted spoon remove meat to serving dish and then pour some of the braising liquid over the top.
• TO MAKE THE RAGOUT:.
• In a large soup pot with a heavy bottom, slowly cook onions and butter. Onion should appear almost translucent when done. Then add rest of ingredients. Continue to stir.
• Cook for 1 hour on med-low heat.

BRAISED CABBAGE WITH GOAT CHEESE (HOUSTON'S COPYCAT)

Steps:

• Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
• Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
• Serve with a dollop of Goat Cheese.

BRAISED GOAT BIRRIA

Steps:

• Preheat oven to 275°F. Bring ancho chiles and 4 cups water to a boil over medium-high. Remove from heat and let cool.
• Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15-20 minutes. Let cool.
• Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon.
• Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth. Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids. Return solids in sieve to blender and add 3 cups water. Process until smooth and strain back into Dutch oven; discard any solids.
• Heat oil in a large skillet over medium-high. Season meat generously with salt. Cook, turning occasionally, until browned all over, 12-15 minutes total. Carefully add meat to Dutch oven and add bay leaves. Bring liquid to a simmer over medium-high. As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid. Braise meat until meat shrinks off of bones and is fork-tender, 3-3 1/2 hours (check periodically to make sure liquid is at a gentle simmer).
• Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth. Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld. Season with salt; keep sauce warm.
• Increase oven to 400°F. Let meat cool, uncovered, in braising liquid 30 minutes. Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13-17 minutes. Pull or slice meat into servings. Divide among shallow bowls along with tomato-chile sauce.
• Serve meat with onion, cilantro, lime wedges, and tortillas alongside.

BRAISED CELERY WITH GOAT'S CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease a medium sized shallow oven proof dish.
• Melt the butter in a heavy-based saucepan and fry the celery for 2-3 minutes, stirring frequently.
• Add 3-4 T of water to the pan, heat gently and then cover and simmer over a gentle heat for 5-6 minutes until the celery is nearly tender and the water has almost evaporated.
• Remove the pan from the heat and stir in the goat's cheese and cream.
• Taste and season with salt and pepper, and then turn into the oven dish.
• Cover the dish with buttered greaseproof paper and bake in the oven for 10-12 minutes.
• Serve at once.