Julia’s Braised Goat Tacos

Meet Julia:

Julia Originally from Texas, Julia is currently enrolled in the Culinary Institute of America in New York. She’s also the 4505 Meats extern of the moment, working with us for the past 6 months to gain butchery experience and learn the 4505 Meats world. You might see her at the Farmers’ Markets flipping buns, impersonating Beyonce at a club in the Mission, or elbows deep in a forequarter of beef in our kitchen.  Here’s her recipe for braised goat tacos:

We hope that this recipe will open people up to the wonders of tasty pleasure that is goat. It’s a very versatile and delicious meat that is very commonly used outside of the United States. We’ve been sourcing our goats from Rossotti Ranch and Emigh Farms.

Braised Goat Tacos with Jalapeno Crema and Slaw:

Braised Goat:
1.5 lb boneless goat shoulder, harissa rubbed, from 4505 Meats
2 cups chicken stock
2 cups beef stock (optional)
1 yellow onion
2 carrots
2 celery stalks
3 cloves garlic
1 sprig thyme
1 bay leaf
1/2 teaspoon black peppercorns crushed
2 Tablespoons tomato paste
2 Tablespoons sherry vinegar
1/2 cup dry white wine

Instructions:
–Preheat oven to 275 degrees.
–Combine beef and chicken stock in a small saucepan. Bring to a boil, turn off heat and set aside.
–Heat a cast iron, or stainless steel, pan on high heat, add a tablespoon of rice bran or other high intensity oil and continue to heat until the oil starts to shimmer. Sear the goat shoulder on all sides (1-2 minutes per side) until brown.  Set aside.
–Then, add chopped carrots, chopped celery, and chopped onion, and garlic. Cook vegetables on medium heat for 3-4 minutes, or until the onions become translucent. Then, add the tomato paste and continue to cook for another 1-2 minutes.
–In a dutch oven, or other oven-safe pot with a lid, place the seared goat shoulder, vegetable mixture (mirepoix) from the pan, thyme, bay, and warm stock so that the roast is at least 3/4 of the way submerged.
–In the vegetable/goat pan, add white wine and sherry vinegar and cook on medium/high heat. –Using a wooden spoon, gently scrape up all of the brown bits from the bottom of the pan. –Reduce the liquid by half and add to the goat pan with the vegetables.
–Place the pot in the preheated oven and cook for 3-3.5 hours without opening the oven door. This is the most important part. Trust.

Meanwhile, make the colseslaw and jalapeno crema:

Coleslaw:
1 head cabbage, chopped into 1/2 inch strips. We recommend arrowhead cabbage from Dirty Girl
2 carrots, thinly sliced
1 purple onion, thinly sliced
Honey, Champagne Vinegar, Salt, Pepper, Lemon, Cilantro – All to taste
–Combine all ingredients in a large bowl and mix. Add 1 tablespoon honey, 1/2 cup champagne vinegar, 2 tablespoons salt, 1 tablespoon pepper, 1/2 juiced lemon and a 1/2 cup cilantro. –Then adjust as necessary. You want to the slaw to be nice and tangy to compliment the richness of the goat.

Jalapeno Crema:
2-3 Jalapenos
1 cup greek yogurt
1/2-1 cup coconut milk
–Roast the jalapenos on the gas burners on the stove. Don’t be afraid to make them black. –Then, peel off the burned parts, seed the jalapenos and place in a blender with the yogurt. Add the coconut milk until the crema becomes the desired texture. Add salt and pepper to taste. –Taste it! Use your best judgment.

Put it all together:
–Now, take the goat out of the oven. Strain the liquid with the finest strainer you can find into a pan and reduce liquid by half over medium heat. Pour the liquid back into the original pot. Place the goat back into the liquid, gently pulling it apart into small pieces with a fork. It should come apart easily. Combine it all with the liquid and it should really thicken up.

Find some great flour tortillas, add the goat meat, and top with the slaw, and then the crema. Delicious!