This is our favorite recipe for goat.  It’s fresh, simple and easy.


  • 1 goat leg or shoulder
  • 2 bottles cider
  • 2 cans beer
  • 1 cup red wine
  • 1 cup tamari
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 medium shallots, chopped
  • 8  cremini mushrooms, sliced
  • 1⁄2 cup olive oil
  • 2 tablespoons ras el hanout spice (a Moroccan blend)
  • Bouquet garni with herbs such as thyme, rosemary, tarragon, and bay leaf wrapped in cheese cloth)
  • chicken stock, enough to fully submerge the goat
  1. Mix all ingredients together (except olive oil, ras el hanout, and stock) in a 4-quart saucepan to create an aromatic and fragrant braising liquid.
  2. Make a wet spice paste by mixing olive oil with ras el hanout, and massage into goat meat until well coated.
  3. Let sit 30 minutes, then grill at high heat until well marked on all sides (this will create a crust and seal the meat).
  4. Place meat in a roasting pan, and cover with braising liquid and the bouquet garni. Add enough stock to submerge the meat. Cover pan with foil and slow-braise overnight at 225° for 9 hours.  Let goat meat cool, remove from pan and reserve braising liquid. Discard the bouquet garni. Pull the meat so it’s shredded and removed from bone.
  5. Place braising liquid in a saucepan. Reduce on the stovetop over low heat until thick. Add sea salt to taste. Toss with shredded goat.


  1. Heat tortillas on a griddle until warm and soft, top with shredded goat, pico or slaw, and cheese.  You can plate with extra lime wedges, cilantro and hot sauce, for serving.