What is the best way to cook a goat?!


Question: Birria

5 Pounds Hindquarter of Young goat
12 Guajillo Chiles -- Dried, stemed,seeded
6 Cloves Garlic
3 Tablespoons Cider Vinegar
1/4 teaspoon Ground Cumin
3/4 teaspoon freshly ground pepper
1 teaspoon Salt
2 teaspoons Sugar
1 Tomato -- peeled and cored Or
15 ounces Canned Tomatoes -- drained
1 teaspoon Oregano -- mexican
Salt
1 Onion -- cut in 1/8 inch dice
3 Tablespoons Cilantro leaves, chopped
2 Limes -- quartered

Trim most of fat from meat. If using goat hindquarter, cut in 2 pieces with cleaver, severing joint at top of leg

Heat heavy skillet over medium heat. Tear chiles into flat pieces and toast, few at a time, pressing them against hot surface with metal spatula, until they crackle and blister, about 5 minutes a side. Place in bowl and cover with boiling water, weighted with plate to keep submerged. Soak 30 minutes.

Roast garlic in same skillet until peel blackens and cloves are soft inside, 2-3 minutes. Cool and peel.

Drain chiles and puree in blender or food processor with garlic and vinegar. Add cumin, pepper, salt and 3/4 cup water and puree until smooth. Pres through sieve. Remove 1/2 cup and stirr in surar; set aside for glazing. Spread rest of chile paste over meat, cover and refrigerate 4 hours or overnight.

Set roasting rack in deep, wide pot atl least 1 inch above bottom of pot. Add 3 cups water. Lay marinated meat on rack, spreading any extra marinade on top. Cover pot with tight sealing lid. Bake at 325 degrees 3 hours.

Carefully remove meat from rack. Remove rack from pot and spoon fat from surface of broth. Measure out broth, adding water if necessary to make 1 quart, into saucepan. Puree tomato with oregano, add to broth and simmer over medium-low heat 20 minutes. Season with salt to taste.

Shortly before serving, remove bones, large pieces of gristle and excess fat from meat, keeping pieces of meat as large as possible. Set meat on baking sheet, brush lightly with reserved chile paste and bake a 350 degrees 10 minutes.

To serve, present meat on large platter and pass warm broth seprately, or slice meat across grain and serve it in broth soup plates. Pass onion, cilantro and limes.


Answers: Birria

5 Pounds Hindquarter of Young goat
12 Guajillo Chiles -- Dried, stemed,seeded
6 Cloves Garlic
3 Tablespoons Cider Vinegar
1/4 teaspoon Ground Cumin
3/4 teaspoon freshly ground pepper
1 teaspoon Salt
2 teaspoons Sugar
1 Tomato -- peeled and cored Or
15 ounces Canned Tomatoes -- drained
1 teaspoon Oregano -- mexican
Salt
1 Onion -- cut in 1/8 inch dice
3 Tablespoons Cilantro leaves, chopped
2 Limes -- quartered

Trim most of fat from meat. If using goat hindquarter, cut in 2 pieces with cleaver, severing joint at top of leg

Heat heavy skillet over medium heat. Tear chiles into flat pieces and toast, few at a time, pressing them against hot surface with metal spatula, until they crackle and blister, about 5 minutes a side. Place in bowl and cover with boiling water, weighted with plate to keep submerged. Soak 30 minutes.

Roast garlic in same skillet until peel blackens and cloves are soft inside, 2-3 minutes. Cool and peel.

Drain chiles and puree in blender or food processor with garlic and vinegar. Add cumin, pepper, salt and 3/4 cup water and puree until smooth. Pres through sieve. Remove 1/2 cup and stirr in surar; set aside for glazing. Spread rest of chile paste over meat, cover and refrigerate 4 hours or overnight.

Set roasting rack in deep, wide pot atl least 1 inch above bottom of pot. Add 3 cups water. Lay marinated meat on rack, spreading any extra marinade on top. Cover pot with tight sealing lid. Bake at 325 degrees 3 hours.

Carefully remove meat from rack. Remove rack from pot and spoon fat from surface of broth. Measure out broth, adding water if necessary to make 1 quart, into saucepan. Puree tomato with oregano, add to broth and simmer over medium-low heat 20 minutes. Season with salt to taste.

Shortly before serving, remove bones, large pieces of gristle and excess fat from meat, keeping pieces of meat as large as possible. Set meat on baking sheet, brush lightly with reserved chile paste and bake a 350 degrees 10 minutes.

To serve, present meat on large platter and pass warm broth seprately, or slice meat across grain and serve it in broth soup plates. Pass onion, cilantro and limes.

The best way to cook a goat..

is to not.

Let it live.

Depends on just how old the goat is. You can boil the meat for stew.

in curry

with heat.

Just like a deer,gut,skin and cut it up.

Don't.

Go out for dinner instead.

Over charcoal.

Chris-
is that you???

lol sorry but my brother chris likes to cook goat, too so I just thought you might be him...

but I know it's not him now cuz he's camping.

ok sorry for this little mishap.

on a stick over a bonfire just like in Lord Of The Flies

easy, curry goat. its mad good. I eat tons of ethnic food, and if you like curry, you'll like this.

you can roast a pig because there are loads of fat on the. But a goat is lean so i guess you have to stew them up.
Now with deer meat we add pork fat and grind them up for deerburgers.
What about goatburgers??

Barbequed or oven-fried:

Boil it to soften it first, use onions peppers and spices like paprika and other stocks to season. You let it boil until soft but not too soft. You will know when its done. Then you roast it in the oven or even barbeque it. The taste is amazing.

Shake and Bake.

what are you talking about..???
what are you cooking..??
a piece,,, a roast,,, or the whole animal..
???





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources