Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal.
Warm up your fall with this delicious recipe for Goat Chili! Ground goat is incredibly versatile and can be substituted into many traditional recipes. Adapted from Smitten Kitchen and Gourmet. Inspired by Goatober!
Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
Roasted Goat always makes an interesting meal that is exotic while still being simple. The key to this recipe is marinating the meat overnight and cooking the roast low and slow.
1 5-7 lb goat leg
1 lb of peaches
(fresh or frozen)
2 medium apples
2 cups white wine
- Zest the lemons and cover the leg with the zest.
- Season meat liberally with salt and pepper.
- Slice the peaches, apples, and citrus and arrange the slices so the leg is covered from top to bottom.
- Wrap tightly with foil and place on a baking sheet.
- Allow 24 hours to marinate in the refrigerator.
- Remove from the refrigerator 2-3 hours before roasting, allowing the leg to come to room temperature.
- Pre-heat oven to 250° F.
- Unwrap the leg from the foil, and place back on the baking sheet or in a roasting pan if you have one large enough.
- Add the fruit and juices from the marinade to the pan. Pour one cup of wine into the bottom of your pan and tent the leg with foil.
- Place the leg in the oven and reduce temperature immediately to 200°F.
- Roast the leg for 5-6 hours keeping a close watch. When the bottom of the pan is dry add the second cup of wine.
- Once the leg reaches an internal temperature of 120° F remove from the oven. Turn the broiler on to high. Allow a few minutes for your broiler to heat up then place the leg uncovered back in the oven to brown.
- When the meat reaches 125° F internal temperature remove from the oven, and let rest for 15 minutes.
- Slice against the grain & serve.
We celebrated Goatober with our friends at the Astor Center and Momofuku ssäm bar. Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar, did a whole goat butchering demonstration for a group of hungry diners.
He then cooked up two delicious dishes with goat for us to sample and try in our own homes. If you missed the feast, enjoy some of the recipes from Momofuku ssäm bar.
Chef Matthew made a enticing Goat Pho that you can try at their restaurant or at home with the following recipe:
Bones from one whole 30lb goat
1 goat loin
4 onions, split and charred
4 heads of garlic, split and charred
4 1-inch of ginger split
4 T kishibori shoyu
4 T high quality mirin
1 tsp black peppercorn
2 pieces star anise
5 pieces clove
3 pieces dried chili
Hon shemeji mushrooms
- Roast the bones
- Cover with cold water and simmer for six hours
- Add onions, garlic, and ginger. Simmer for another hour
- Add the shoyu, mirin, peppercorn, star anise, clove, and chili to the stock and allow to infuse for one hour on very low heat
- Thinly slice the loins and arrange in a bowl
- Garnish the bowl with picked cilantro, thai basil, bean sprouts, hon shemeji mushrooms, and shanghai noodles
- Pour the hot broth over
You can also celebrate Goatober with one of the Momofuku ssäm bar’s signature dishes, the Goat Ssäm which serves 6-8 people.
1 whole bone-in goat leg
1 cup granulated sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons light-brown sugar
1 cup Napa Cabbage Kimchi, for serving
1 cup Napa Cabbage Kimchi, pureed, for serving
1 cup Ginger-Scallion Sauce, for serving (recipe below)
1 cup Ssäm Sauce, for serving (recipe below)
2 cups steamed short-grain white rice, for serving
3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry
12 oysters, shucked, for serving
- Put the goat leg in a roasting pan, ideally one that holds it snugly. Mix together the granulated sugar and 1 cup of the salt in a bowl, then rub the mixture into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it in the fridge for at least 4 hours, or overnight.
- Heat the oven to 300⁰F. Remove the goat from the refrigerator and discard any juices that have accumulated. Put the goat in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. The goat should be tender and yielding at this point – it should offer almost no resistance to the blade of a knife and you should be able to easily pull meat off the shoulder with a fork. Depending on your schedule, you can serve the goat right away or let it rest and mellow out at room temperature for up to an hour.
- When ready to serve – sauces are made, oysters are ready to be shucked, lettuce is washed, etc. – turn the oven to 500⁰F.
- Stir together the remaining 1 tablespoon salt and the brown sugar and rub the mixture all over the goat. Put it in the oven for 10 to 15 minutes, until the sugar has melted into a crisp, sweet crust.
- Serve whole and hot, surrounded with the accompaniments.
Boer Goat Chili by Thyme for Goat
Ingredients (Serves 8 – 10 people)
2 lbs goat meat sliced into small pieces
1 28oz can of crushed tomatoes
1 40oz can of dark red kidney beans, drained
1 6oz can of tomato paste
1 cup onion, diced
1 cup sweet pepper, diced
¼ cup hot peppers, diced (optional)
2 tablespoons garlic, chopped
2 tablespoons olive oil
2 tablespoons cumin
2 tablespoons chili powder
1 cup red wine (this leaves the rest of the bottle for you and your friends)
½ cup brown sugar
Sauté garlic, onions and peppers In a large pot in olive oil until onions are transparent.
Add sliced goat meat and cook through.
Add crushed tomatoes, tomato paste, wine, brown sugar, cumin and chili powder.
Simmer for 30 minutes.
Add the beans and heat through to meld flavors.
Serve with sour cream, salsa, shredded cheese or chips. A corn bread or nice crusty bread goes great with this dish.
For more goat recipes, check out our website.
Recipe from Goat: Meat, Milk, Cheese by Bruce Weinstein, Mark Scarbrough (Stewart, Tabori & Chang, 2011)
You’ll get a main course for six to eight—or stuffed pita pocket sandwiches for many more.
- 6 medium garlic cloves, peeled, then mashed with the side of a heavy knife or put through a garlic press
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1-1/2 teaspoons ground mace
- 1-1/2 teaspoons ground cardamom
- 1-1/2 teaspoons mild paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- One 4-pound (1.8-kg) leg of goat
1. Mix the garlic, olive oil, salt, mace, cardamom, paprika, cinnamon, cumin, and cayenne in a small bowl. Smear it all over the goat leg and set the leg in a big, heavy roasting pan.
2. Set the rack in the oven’s middle and crank the oven up to 350 degrees F (175 degrees C). It’ll take about 15 minutes. Leave the goat leg in the pan on the counter the whole time so that the flavors of the spice mixture will begin to infuse the meat at room temperature.
3. Roast the leg in its pan until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 160 degrees F (71 degrees C), about 2 hours. Transfer the leg to a carving board and leave it alone for 10 minutes.
4. Now you’ll need to carve it. And doing so with a goat leg can be tricky. Position the leg on your carving board with the meatier side up. Starting at the fatter end of the leg, slice the meat against the grain. If you take a thin slice off the top, you’ll see which way the meat’s fibers are running, sort of like the grain in wood. Now, position the leg so that you’re slicing at a 90-degree angle from the way the “grain” is running. But here’s the tricky part: There are several muscle groups in a leg. Once you get through one, the grain will change and go a different direction in another part. You’ll have to keep turning the leg to slice thin strips against the grain. There’s a little bit of trial and error here, but don’t worry: No one’s going to know the difference if a couple of slices are going with the grain.
For more recipes using goat meat, check out our website.