For the cooks: Slow cooked goat
28 Jul 2015
Never tried goat before? It’s time jump on the wagon before everybody else does, because this meat is the new beef cheek. Already goat meat is the most widely eaten meat in the world, with Australia its largest exporter. We’re not kidding! That being said, this delicious meat is incredibly underused by everyday Australians because of a perception that it’s pungent and gamey. The flavour is actually mild, and at its most delicious when cooked low and slow to preserve tenderness and moisture – making it perfect for the colder months. If you manage to hunt it down and are willing to give it a go in the kitchen, it’s best to start the process by browning your meat with olive oil in a heavy pan. Use a deboned leg or shoulder for 4 people or more, or a tenderloin if you’re getting cosy with your favourite person. Salt and pepper the meat liberally, then cook at a high heat until every surface is coloured with caramel goodness. Remove the meat from the pot, add aromatics and veggies, then deglaze the pan with a splash of wine, making sure to rescue every last little bit of flavour from the bottom of the pot. Return the meat to this deliciousness, add a generous amount of stock, and simmer until the goat falls apart to the touch. Now here’s where the fun begins with these ideas for aromatic, vegetable, deglazing and stock flavours, but really, just use whatever floats your goat!
- Toss in a couple of chopped red onions, the zest of an orange, 2 chopped chillies and a teaspoon of fennel seeds. When the onions are soft, deglaze with half a bottle of chardonnay. Return the meat to the pot with a chopped fennel bulb and cover with vegetable stock and a teaspoon of sugar. Cook until the meat is tender then season to taste. Serve with a warm roasted beetroot, walnut and chèvre salad.
- Hit the pot with the flavours of India. Add 2 sliced brown onions, 4 cloves of garlic crushed, 1 teaspoon each of cinnamon, coriander seeds, fennel seeds, tumeric, ground cloves, chilli flakes and ground ginger. When the onions are soft, deglaze with half a cup of apple cider vinegar. Return your meat to the pot and cover with a can of coconut milk, a can of crushed tomatoes and vegetable stock. Serve with steamed basmati rice, fresh coriander and chopped and salted limes.
- Anchovies are also underused, but when added to a flavour base of aromatics for your goat – OMG. That’s all we’re saying. Finely chop your onions this time, with 2 carrots and 2 sticks of celery, finely diced. Add 8 anchovy fillets, 2 finely chopped chillies, the zest of 2 lemons, 20 grinds of black pepper and 4 garlic cloves, crushed. Cook until the anchovies are completely dissolved. Deglaze your pot with a light red wine, return the meat, cover with beef stock and throw in a bunch of thyme tied with string. Cook until soft, season to taste and remove the thyme. Serve with soft polenta and piles of freshly grated pecorino.
- Dates love goat. Dates also love rosemary and these big bold flavours deserve massive big chunks of onion added to the pot with whole cloves of garlic smashed just a little. Cook until almost soft then pull a bunch of rosemary off its stalks and add to the pot. Throw in 2 big handfuls of dates, roughly chopped, and the zest of 2 lemons. A riesling is your deglazing buddy here with vegetable stock to cover your meat. Serve with semolina cooked with a little cardamom and butter and a gremolata laced with pomegranate seeds.