This is our favorite recipe for goat. It’s fresh, simple and easy.
BRAISING LIQUID
- 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
- 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.
- Make a wet spice paste by mixing olive oil with ras el hanout, and massage into goat meat until well coated.
- Let sit 30 minutes, then grill at high heat until well marked on all sides (this will create a crust and seal the meat).
- 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.
- Place braising liquid in a saucepan. Reduce on the stovetop over low heat until thick. Add sea salt to taste. Toss with shredded goat.
ASSEMBLE THE TACOS
- 24 4-inch corn tortillas
- goat cheese or feta
- pico de gallo salsa verde or slaw
- lime wedges
- 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.