When you have black goat stew meat in your freezer...

how do you cook it?

I picked up a few pounds of stew chunks from H-mart and now I need to decide what to do with it.

After googling recipes, I've zeroed in on something called "Birria." What do you think, is this the thing to do with goat? If you think I'm barking up the wrong tree and should try a different recipe, let me know.

Here's the recipe link: http://mexicanfood.about.com/od/delicio ... birria.htm

It says that I should put the goat on top of a rack inside my dutch oven. I have a dutch oven, but no rack. Do you think if I crumped up some tin foil balls and placed the stew chunks on them, that would work?

(Instructions: Cook the Meat
Fill a Dutch oven with water. Add the chopped onion, bay leaf, garlic and the remaining chile sauce to the water. Place meat on a rack that sits just above the water. Place lid on and bake for 4 hours at 350 degrees.)

eatchicago does Bayless.

Birria is a nice idea. (If you don't want to go with chile flavor, you could just take any old lamb stew recipe and replace it with goat.)

I think the reason they tell you to put it up on a rack is because birria is supposed to be more of a "wet-bake" and less of a true braise. If it were me, I'd just forget about the rack altogether and just braise the meat chunks. You'll essentially have chile-braised goat, which sounds delicious.

Best,
Michael

Try some Filipino kaldereta, too. It's basically goat stew with a liver sauce.

Thanks for the advice!

What I wound up doing was substituting goat meat for the veal shanks in osso buco. My reason for doing this is because I was craving the gremolata that goes on top (but couldn't find any other recipe that also uses gremolata). I loved the texture of the goat meat and will buy this again, and try out one or more of the other recipes suggested in this thread.

Hi.

How did the goat meat go over with your kids?

I made stuffed cabbage rolls on the fly yesterday. I knew I had a pound of ground pork in the freezer, but no ground beef. I felt I lucked out when I found ground buffalo to use as a substitute. My nieces 5-, 18- and 20-years-old were all revolted by the thought of a buffalo in their cabbage rolls.

I cannot imagine how the group think would react to goat.

Regards,

Cathy2 wrote:Hi.

How did the goat meat go over with your kids?

Fortunately they are adventurous eaters!!

My nieces 5-, 18- and 20-years-old were all revolted by the thought of a buffalo in their cabbage rolls.

Someday they'll learn... is there a way you can avoid mentioning the type of meat next time, or are they the type to interrogate you as to which animal the protein came from?

Hi,

I foolishly disclosed when I didn't have to. I'm glad you had better luck in your household.

Regards,