CABRITO (GOAT) AND RED GRAVY
Goat is a very popular dish amongst the Mexican Americans in my area. This is served at many family get togethers along with grilled cabrito, menudo, tamales and big pots of beans and rice.
Provided by riffraff
Categories Lunch/Snacks
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Brown cabrito in a large pot, use a little oil if it sticks.
- Add salt and pepper and enough water to cover and cook until about half done.
- Add chili powder, onion and comino seed to the mixture.
- When completely done and tender, mix flour in a bit of water to make a paste.
- Stir into pot with cabrito mixture to make a gravy.
Nutrition Facts : Calories 200.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 97, Sodium 157.1, Carbohydrate 3.1, Fiber 0.7, Sugar 0.9, Protein 35.5
SPAGHETTI SAUCE (AKA: RED GRAVY)
There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...
Provided by Kamiller
Categories Vegetable
Time 4h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
- Place fresh sausage and neck bones in pot.
- Add desired amounts of salt and pepper to meats.
- Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
- Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
- Add spices, again according to taste, and stir. More may be added as sauce cooks.
- Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
- Homemade or store-prepared meatballs may be added to pot.
- Serve over pasta, raviolis, or as a base to lasagnas and zitis.
QUEALY WATSON'S CABRITO
Barbecued baby goat is a specialty of South Texas, where The Times traveled in 2015 to see the chef Quealy Watson cook it in mesquite smoke under a spray of dried avocado leaves, which gave the meat a faint scent of anise. You could make this dish with a single goat leg or a pork butt or even a brisket. The idea is simply to get a lot of smoke on the meat, then wrap it and allow it to steam slowly into perfection over time. Serve over brown paper on a big table with lots of tortillas and salsas: Tear away what you need for a taco, then repeat.
Provided by Sam Sifton
Time 6h
Yield 15 to 20 servings
Number Of Ingredients 3
Steps:
- Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
- Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
- Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
- Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 3 grams, Sodium 1048 milligrams, Sugar 0 grams
CURRIED GOAT
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Time 2h20m
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
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