Beef Bone Broth

BONE BROTH

it's been thrown around as a "SUPER FOOD", but it's nothing new.  really, it's just homemade broth like my grandmother made.  she would often forget the bones simmering away on the stove.  little did she know she was extracting all the healthy nutrients found in those bones...

good broth can be made in a few hours, 

but...this COOKS FOR 2 DAYS !

it's worth it. 

the health benefits?...there are plenty.  i won't list them all. there is plenty of information out there...

i am not a nutritionist, but i DO know this is just good ol' school  

GOOD-FOR-YOU FOOD !

IMPORTANT NOTE... since this post i have found some great info on the subject that changed my broth method... Most importantly to add the vegetables in the last few hours to avoid a possible "burnt" flavor.  

Please read Stupid Easy Paleo.  "Bone Broth 101". Ryan Harvey, from "Bare Bones Broth Co.", is the guest post-er with a wealth of information... also, be sure to read the comments.

the finished product should be like beef "umami"broth.  no distinct flavor,  just delicate, viscous,  smooth, unassuming and dee-licious.  fabulous on it's own OR...use as a blank canvas.

flavor as you see fit.  i chose to freeze half, unseasoned. and throw some demi glace and tarragon in the other half.  i also used some for a "faux-BONE-PHO"...flavoring with star anise, clove, ginger, cinnamon etc...

FYI...grandma didn't have to worry about "organic" and "pasture-raised", but YOU DO!

 i did the best i could.

choose organic, hormone free, natural raised beef and chicken parts.   chicken feet and necks are a must.  they give great viscosity to the broth.

OXTAILS...good choice, i love 'em.

i removed the meat when it was good and tender to eat, then threw the bones back in.

put all your meats and bones into a big roasting pan.  i drizzled a little organic olive oil over everything.  380-390 F.  probably will take about an hour to get good and brown.  give them a check and turn things over half way through.

MEATS AND BONES

use all beef with some chicken parts (feet, necks and backs)

i can not tell you how many pounds of each or the total amount here, but the visual is photo above.

brown everything in 390 F oven for about an hour...check on them and give them a turn or two.

when finished put into large stock pot

BUT WAIT !...don't forget to deglaze the roasting pan.  you don't want to miss out on all that caramelized goodness
ADD FILTER WATER TO THE STOCK POT TO COVER BONES
AND... add a few Tablespoons of apple cider vinegar
bring to a boil, then turn down to a very low simmer.
24-48 hours.  mine was about 40 hours.
NOTE...i turned mine off during the night and left the lid slightly ajar.  when i woke up, it was still VERY warm.  then bring it back to a boil and down to a simmer again.
NOTE...i am NOT the food safety police.  you do what you feel comfortable with.

Vegetables/herbs go in the last 4-6 hours

2 carrots

2 celery stalks

1 large onion
5-6 smashed garlic cloves
sprigs of thyme and/or other herbs of choice 

strain liquid into another big pot.
don't toss the bones just yet.
you should to do a "BONE WASH".
there is still good stuff in there.  add a little (few cups at first) to the bones and left-overs.  swirl the water around to wash the bones.  now, strain this liquid into the pot with the broth. don't worry if it looks or tastes watery, you can reduce for extra flavor.

i used cheese cloth for the 3rd and 4th straining, but a regular strainer or colander is best for the first strain and bone-wash strain.

i poured broth into tall soup containers so it would cool faster.
let come to room temp so the fat will separate.
now put in the fridge for a few hours or over night so the fat cap will get solid for easy removal.
throw it in the freezer if not using within the week.
but...if you are ready to consume remove fat cap
(save fat cap for cooking.  great flavor and full of nutrients)
put all gelatinous yummy broth into a pot and reheat to a boil.
simmer for a while if you need to reduce.
NOW IS THE TIME TO SEASON
always season the finished product
i like to enjoy a cup a day so i might season each serving a little different...
salt, pepper, "flavorgod everything"
tarragon is a favorite
try soy and star anise
or a sprig of rosemary
maybe garlic blend and pinch of chipotle....

CHEERS... "A CUP A DAY KEEPS THE DR. AWAY"

Chipotle Braised Short Ribs

THE SHORT RIB IS KING !!!

BUT...this recipe is great for a lot of slow cooked meats....
i've cooked beef cheeks, pork necks and soon will test some pork belly and trotters.

AN ABSOLUTE MUST TRY !
go BIG or go home...
i mean...make EXTRA.
you will thank me later.

OH...and as the original recipe states...if you can wait a day after cooking, it gets even BETTER !

serve over rice, pasta, mashed potatoes, polenta steamed veg. etc....

shown above with braising gravy/sauce and KONJAC Noodles for a gluten free Paleo-friendly hearty meal.

CHIPOTLE BRAISED SHORT RIBS

BIG THANKS to Liren at Kitchen Confidante

original found HERE

2 Tbsp olive oil
6-8 pieces short ribs
Kosher salt
fresh ground pepper
4 small carrots, diced
4 stalks celery, diced
i medium onion, diced
6 cloves garlic, smashed
2 Tbsp flour
4 chipotle peppers in adobo sauce...(or 2-3 if you can't handle the heat.)
2 tsp adobo sauce...(from canned chipotles)
note...i put 2 TABLEspoons.
2 cups red wine.  a syrah or zinfandel works.
1 cup beef stock (homemade is best. canned is a bit salty)
2 bay leaves

you can do this in a slow cooker, BUT...it is much better braised in a dutch oven.
preheat oven to 275F.
season the ribs all over with salt and pepper.  add a little olive oil to the dutch oven.  get your pot at med/hot and brown the meat on all sides.  do not crowd the pot.  you might have to do this in batches....set browned meat aside.
add carrots, celery, onion and garlic to the oil in the casserole pot.  cook on medium heat until vegetables are softened and golden.  about 10 minutes.  season with salt and pepper.
NOW...add flour, chipotle peppers and adobo sauce to the casserole with veg.  stir to combine.  deglaze the pot with red wine.  stir up ALL the good brown bits.  bring to a simmer and add the beef stock.
return the ribs to the pot and add bay leaves.  bring this to a slow simmer.  cover the pot and place in oven.  cook until the ribs are very fork tender.  about 3 hours.
IMPORTANT to check seasoning.  i tend to "under-salt".  you might want to add a little

PS...as Liren says...if you can wait or save some for the next day...they get EVEN BETTER

ENJOY !!!

get the biggest meatiest ribs you can find

dice your veg.  i think it looks good in the gravy/sauce.

BEST BURGER EVER...Hands down

YES...hands down

THE BEST BURGER I HAVE EVER EATEN

TEN SIMPLE STEPS TO THE BEST BURGER

1.  buy some good rib eye.

2.  grind the meat yourself.

3.  don't pack the patty.

4.  cast iron skillet, searing hot

5.  medium rare is the way to go...

6.  remove from skillet before you think it's done.

7.  rest the meat!

8.  top with Saint Agur cheese while resting

9.  keep additions and condiments to a bare minimum.

10.  enjoy!

now go in for another before they're gone.

start with good rib eye.  look for nice marbling.  fat is a must.  you will be slicing the meat in strips, as shown, and feeding it into the hopper so a big huge plump rib eye is not necessary.

sprinkle the strips with a little onion powder and garlic powder (i prefer powder to salt) before feeding into hopper.

make sure all of your utensils and grinder parts are clean...clean...clean

feed the meat strips through the large hole cutter plate once...then change to the smaller holes and send it through again.  make sure you have a "stomper".  do not push through with your fingers.  ya never know...

when the meat has stopped flowing through, send a slice or two of bread through the grinder to help push the last of the meat through...you don't want to waste an ounce...trust me.

handle the ground meat as little as possible.

as mentioned, DO NOT PACK YOUR PATTIES.  with all the trouble you've gone to extruding the meat, you don't want to wad this beautiful tender meat into a hard ball.

i used a biscuit cutter for a mold...lightly filled it and pressed it just enough for it to hold together.

salt and pepper the patties.

i am now a true believer in CAST IRON SKILLETS.

get it searing hot.  do not move the burger.  flip once.

again, as mentioned...remove from skillet before you think it's perfect.  it will cook considerably while resting.

i highly suggest topping with a square of SAINT AGUR CHEESE.  if you're not into bluesy cheeses, then a nice pat of butter will always suffice for that extra little unctuous trick.

let the burger rest at least 5 minutes.

choose your condiments wisely...

you do not want to interfere with the flavor and texture of this burger 

i feel like i created a burger from scratch...you will too.

i never even made it to the table

now say it with me...

"i will never buy pre-ground meat again !!!

Roasted Bone Marrow with Tarragon Orange Gremolata and Pickled Shallots

BONE BUTTER...

unctuous bone marrow on crispy sauteed butter bread from 85c Bakery.

not for the meek, nor the weak...no pansy palettes allowed at this table.

i love bone marrow...every time i see some beautiful bones at the market i HAVE to get them.  

if you haven't had the pleasure, this is an easy introduction to a delicious savory...

primal indulgence. 

it's simply something you must try.  easy to prepare, makes a stunning presentation and a great conversation piece at your next dinner party.

 i have written about marrow in the past... Rendering Bone Marrow and Marrow with Walnut Pesto, but this time i had the idea that a nice citrus tarragon gremolata along with pickled shallots would be a good balance for the warm fatty marrow. 

i also had just bought wonderful Butter Bread from 85c Bakery.

what could be better...?

BONE BUTTER on BUTTER BREAD...!!!

 i just discovered 85c here in Irvine.  if you haven't been to one, i highly suggest going for the experience.  there is always a crowd.  you pick up your tray and tongs, load up on all kinds of beautifully baked goodies and proceed to the zig zag line that works like a line at an amusement park.. the baked goods are warm and fresh coming out every few minutes marked by someone in uniform yelling out,"fresh bread!"...you'll end up buying things unknown and way too many pastries, but it's all fun.  i have yet to try the Salted Coffee that is supposed to be outta this world AND one of their signature drinks...next time.

PICKLED SHALLOTS

adapted from Fergus Henderson

2 small shallots, sliced very thin 

juice of 1/2 small lemon

2 TB apple cider vinegar

pinch granulated sugar

salt and pepper

place shallots in a small bowl with lemon juice, cider vinegar, a large pinch of sugar, a small pinch of salt and enough water to barely cover.  allow to stand at least 1 hour.

TARRAGON ORANGE GREMOLATA
more of an idea than an exact recipe...depending on how many you are serving

1/2 bunch (or less) parsley, chopped
tarragon...1/3 amount of parsley
zest from 1/2 bright colored orange
capers if you have them...i didn't have any at the time
small drizzle olive oil
juice from 1 orange wedge
salt and pepper

add oil and juice just before serving to stay fresh.

ROASTED BONE MARROW

1 or 2 bones per person, depending on the size.

i usually find them about 2 - 2 1/2 inches long at a regular market.  

place bones in an oven-safe dish...standing on end.

roast at 450 F degrees for approximately 20 minutes...depending on size.  watch them...don't overcook or too much fat will render and the marrow will become slightly chewy.

sprinkle with flaked sea salt and crushed pepper.

must be served fairly quickly...they will harden the same as butter would if it gets cold, or even room temperature.serve with toasted baguette or delicious sliced and sauteed "butter bread" from 85 degrees

PS...if you are interested for more in depth information and visuals... i found this post by The Hungry Mouse VERY helpful for those "first-timers" unfamiliar with roasting bone marrow.... great pictures of "how-to" and what to expect when roasting.
many thanks to Jessie who has a wealth of information

Tacos de LENGUA. YES..."Tongue" Tacos

WHAT ON EARTH ???

why, yes...it is a cow's tongue.

this, by far, is the most challenging item i have cooked so far.
i've cooked Pig's Tails, Chicken Feet, Turkey Tails, Pig Ears, Snouts and Trotters, just to name a few...
but the tongue has escaped me...until NOW.
i've been wrestling with the idea for quite some time and i finally took the challenge head on...so to speak.
of course, in Southern California we have some fabulous Mexican food.  lucky for us we also have quite a few fabulous Mexican/Latino markets.  but...if you're in the neighborhood of Newport Beach/Costa Mesa i highly suggest you try a tiny little place called El Toro Bravo Tortillaria for one of THE BEST AUTHENTIC MEXICAN STREET TACOS.  it's at the end of a tiny little strip mall on 19th street in Costa Mesa.  AND as the name implies, it is also a Tortillaria factory so you are guaranteed the freshest tortillas.
portions are HUGE and prices are low...well worth the road trip, but be prepared for a hole in the wall looking place and a long line at lunch time.

back to MY tongue.  after trying the Lengua at El Toro Bravo, and loving it, i decided it was time to try my hand at it.
WHOA !!! what a monstrous chunk of ugly meat.  the texture alone is enough to scare one running for the hills.  after it's cooked it gets even worse...not until you have conquered the actual peeling of the outer layer and cutting the thing up does it get any better.  when i say put your game face on I'M NOT KIDDING.

the good news is...IT'S DEEE-LICIOUS !!!

INGREDIENTS FOR COOKING THE TONGUE

1 beef tongue (3 - 4 lbs)
2 large onions
8 - 10 garlic cloves, peeled and crushed
5 - 6 bay leaves
1 Tbsp peppercorns
2 Tbsp salt
2 tsp cumin
1 heaping Tbsp Mexican oregano

FOR THE TACOS

fresh corn tortillas
pico de gallo...or fresh salsa of choice
avocado
cilantro
chopped white onion
lime wedges

COOKING THE TONGUE...

#1...put your game face on.

fill a large stock pot with water.  bring to a boil and put the tongue in for about 5 minutes.  remove tongue, discard the water and clean the pot...this is to remove any impurities.
fill the stock pot with water about 2/3 full.  add the tongue, onions, crushed garlic, bay leaves, peppercorns, oregano, cumin and salt.  bring to a boil.  reduce heat to a simmer, cover and cook for about 3 hours, until tongue is soft to the touch and fork tender.

remove the tongue from the water and cool for a couple of minutes...until is is cool enough to handle.
DO NOT WAIT TOO LONG...i was busy taking the photo and not thinking it would matter, i took my time.  it is harder to peel if the tongue has sat too long.  trust me...you do not want to spend a lot of time with the tongue in it's whole form trying to peel all the outer layer off.
i found it most unpleasant to peel skin off of a tongue...,BUT i'll admit it was kinda cool.
TO PEEL...notice the light colored skin covering most of the tongue.  using your fingers and a sharp small knife, remove the covering and discard.  there is no other way to describe this step.  you just have to experience it for yourself.
NOTE...notice the rough patch of meat where the tongue would attach to the bottom of the mouth...you may remove this if you don't like the looks of it.  i kept most of it.   mine wasn't to rough and ugly looking.  i did not want to waste any of the good edible meat.

after spending all morning and most of the afternoon with my tongue, i was over it for that day.  i took a small amount out and packed the rest away.
if not using right away....slice it in 1/2 inch, or so, thick slices, cover with strained cooking liquid and store in an airtight container.  i like to strain the broth before adding it back to the product that has cooked.

TO PREPARE FOR TACOS...reheat your slices either in a saute pan with a little oil until lightly browned or you can simply reheat in it's own juices in the microwave.
dice into small cubes, mince or you can shred...check your seasoning for salt and pepper and you're ready to build your tacos.

Mexican street tacos are pretty straight forward...FRESH TORTILLAS ARE KEY...then it's just meat, onions, cilantro and fresh salsa.  in America we tend to load them up with all kinds of other unnecessary items, but go ahead and help yourself with a little extra trimmings if you need to disguise the tongue on your first try.  work your way into it.
 i'll bet if you'll be amazed at how good a tongue could taste...
some how that doesn't sound right...

so...what do you say...

ARE YOU UP FOR THE CHALLENGE ???

Barbacoa Beef Cheeks - Slow Cooker Style

well i thought i better throw the dog a bone and serve you all up some MEAT. 

did you think i forgot about all my carnivorous friends and followers?

here, for those of you still on the fence about "nose-to-tail" cooking, is a tasty and safe introduction to a less common cut of meat.

BEEF CHEEKS......one of those illusive parts that you might be introduced to in fancy restaurants (or an authentic taco stand IN Mexico), but never see or hear about anywhere else.

i finally found some in my Mexican market here in So. California.  soooo happy...

beef cheeks are the definition of unctuous....

go ahead look it up... 

i think it's a cross between Mom's (Momacita's) all day pot roast and slow cooked oxtails...a wonderful rich beefy flavor with a little sticky gooey texture you find with the oxtails.

the recipe i found has a wonderful blend of flavors... with a hint of lime citrus and warm undertones from the cumin and oregano.  the broth was like none i had had before.  i think the fact that there were NO onions or other vegetables in the slow cooking process really set this one apart from my other crock pot recipes...

i will definitely use this base recipe again and again.

BUT i gotta tell ya...this is the ugliest, most difficult piece of meat i have ever had to butcher.

note to self and others....buy more than you need because by the time you trim away the chunks of fat and grizzle AND veins and silver skin you will have about 1/2 of what you purchased.

i suggest buying it already trimmed or ask the butcher.

luckily i knew i didn't have enough to fill the crock pot so i bought 4 large short ribs to add in.
THE SHORT RIBS WERE FABULOUS MELT IN YOUR MOUTH DELICIOUS !!!

so, by all means if you can't handle beef cheeks, or just can't find them, use short ribs or another choice of fatty meat that works well for slow cooking.

BARBACOA BEEF CHEEKS...slow cooker

adapted form Tasty Kitchen, recipe by SocialKim

the recipe calls for 6 pounds beef cheek meat

1 bought a package that read 2.65 pounds (that's all there was)...after trimming what ever i could i was left with 1 1/2 pounds so i supplemented with 4 large beef short ribs
2 tsp salt
2 tsp pepper
1 Tbsp cumin
1 Tbsp Mexican oregano (Mexican is best...get some)
2 tsp garlic powder
8 cloves garlic, peeled and smashed
1 whole bay leaf
2 whole limes
1 cup beef broth...homemade, rendered form roasted beef bones is best
2 tsp Mexican chili powder, optional
1/4-1/2 tsp cayenne, optional
i think a little heat is always necessary...

rinse cheek meat and trim away as much fat, gristle and silver skin as possible...good luck with this.  it ain't a pleasant job.  cut into large pieces.
put meat into large crock pot (i think mine is a 5 1/2 qt.) and season well with salt, pepper, cumin, oregano and garlic powder.
add bay leaf and squeeze lime juice all over (pulp is fine)
add the beef stock.
stir slightly, cover and cook on HIGH for at least 6 hours...mine was in for a little over 7 hours.
i checked on mine after a few hours and gave it a little stir.
if the meat is fork "butter" tender you're good to go.

take the meat out with a slotted spoon and strain the broth.  the broth might come in handy to remoisten the meat if necessary...and the broth might just make a delicious soup base.  shred the meat and discard any solid fat or grizzle you might have missed in the lovely trimming process.  taste and season as you see fit.  try not to eat it all yourself while shredding and seasoning...

serve with your favorite tortillas, avocado, cilantro, crumbled queso fresco, fresh salsa, diced radish, etc etc etc...dress it up or just keep it simple....OR make little Tostaditas as i did for an interesting Mexican hors d'oeuvre...
maybe a fun amuse bouche for your next Mexican fiesta.

Seared Marrow on Walnut Pesto Crostinis

talk about an unctuous bite !

a nice crisp slice of lightly toasted baguette with a smear of walnut pesto and a seared medallion of beef bone marrow.  this is a great opener as an appetizer, amuse bouche, or first course.  it's rich and buttery, full of flavor and a great conversation starter.  not many people have had bone marrow or they are just plain scared of it,  but trust me, it's quite good...it's decadent...it's fabulous!  i like to call it...

BONE BUTTER...

most restaurants serve the marrow roasted in the bone, standing upright with a few select sides and a special little marrow knife/scoop/spoon (marrow scoop shown in photo above), but i have never seen it seared "scallop style"...i thought it was a good idea...i find it makes the marrow a little less daunting and a guest who's not into digging for gold in a chunk of bone might find this presentation a little more appealing.

marrow is definitly not for the "pansey palette".  i must admit, if i think about it too long it could give me the willies, but as you well know i like to try things that give my tastebuds a challenge.  besides people are thinking more along the lines of "NOSE TO TAIL" these days...so let them put there money where there mouth is...right?

you can buy marrow bones most anywhere, but just use your best judgment that they are as fresh as possible. make friends with your butcher and he will cut them the right size for you.

i've posted about rendering bone marrow before so i won't write out the instructions just click here.  as i stated in that post i quite often buy the bones and render out the marrow in big pieces to use in other recipes.  you can add it to most anything to give your dish that extra layer of "yum" that boosts it past that rich cooked all day flavor.

i keep it in an airtight jar filled with fresh salted water and pull a piece out when ever i need some "bone butter"...i'm not kidding.  just try adding it to some plain old hamburger meat and create some marrow burger patties for the grill...add it to one of your slow cooker stews or take your chili to another level.

so there's no real recipe here, but just an idea. once you have your marrow rendered it will resemble a small log.  simply cut that (best to cut when chilled) and sear over high heat.   you can use any pesto or get creative with your spread.  the marrow is very rich and buttery so take that into consideration.   something with fresh herbs and a little acid like fresh lemon, works well.  Michael Ruhlman has a fabulous way of serving his marrow as seen HERE.  a nice little salad, Gramolata,  of fresh parsley, shallots, capers, olive oil and lemon is the classic addition.  if you're interested in a classic way of serving it in the bone i found a great post at Cube Market Place that gives Anthony Bourdain's last supper recipe for Roasted Bone Marrow.  the roasted method can be a very easy quick rich start to a light meal...the marrow being the star of the show in all it's unctuous, creamy, buttery goodness...
however you choose to serve  marrow...your guests will leave with a carnivorous grin from ear to ear.

Padma's Indian Ground Beef and Veal comfort food.

if you're up early like me (5 am !),  you should really try and catch "The Melting Pot" on the new Cooking Channel.  it's quite raw because most of the shows are dated 2000.  i like it because there's no showmanship...it's all about the food and the recipes.  sometimes it's Rocco and Cat Cora, but i've seen Padma on a few times.  i happened upon it a few weeks ago and caught the beautiful Padma Lakshimi cooking some of her childhood favorites.  her mother used to throw this recipe together for an easy kid friendly comfort meal. Padma referred to it as...

INDIAN SLOPPY JOEs.

i knew i had to give it a try.  i've made it 3 times since then...DELICIOUS !!! and it IS pure comfort food.  the kind you can't stop eating right out of the pan.  the recipe makes a good amount and reheats really well.  right now i have some in the freezer and i'll test that out next week to see how well it takes to freezer storage...not that you WILL have any left to freeze.

this is a great recipe to introduce kids or "simple eaters" to new flavors.  some people shy away from Indian food due to the major spices going on, but this one is quite tame.  as you'll see in my notes i added quite a bit more Garam Masala.  i find all Garam Masalas to be different, so use your own discretion.

KEEMA...INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS

from Padma Lakshimi's Mom

2 Tbsp vegetable oil

1 onion minced

8 oz ground veal

8 oz. ground lean beef

salt and freshly ground pepper to taste

2 large cloves garlic, minced

2 firm ripe tomatoes, diced

1 Tbsp minced ginger root...or more if you like it

1 tsp Garam Masala

1 tsp minced fresh green chilis, or to taste

3 cups frozen peas

1 lemon, juiced, or to taste

2-3 Tbsp minced fresh cilantro, or more to taste

Indian flatbreads or tortillas, as an accompaniment

NOTES...i used about 1 full Tbsp Garam Masala

more ginger root

jalapeno pepper...about 1/2 diced

3 cups of peas is ALOT !...i used 1 full cup

Directions

In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, ginger root, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito

MOROCCAN GOAT STEW

well, i'm so sorry that i was away for a while with my computer problems, but i was definitely still in the kitchen trying out new savory flavors and sweet treats...i have loads of goodies to post.

let me start with this MOROCCAN GOAT STEW
 as you might guess by now, i'm always on the lookout for things a little out of the ordinary.  i came across some goat at one of my favorite markets in Irvine, CA called Wholesome Foods.  if you're lucky enough to have one in your area you should check it out.  great stuff for Middle Eastern cooking.  their produce alone is worth the trip.
as i was poking around looking for something new, i saw some fresh goat shanks...not knowing what the heck to do with it, i bought it anyway...and sooooo glad i did.

GOAT IS GOOD !

i think it tastes like a cross between lamb and beef.  the texture and flavor was fabulous.  i had to add a little beef to my recipe because i didn't have quite enough of the goat the recipe called for.  i was  surprised to find that i really liked the goat much better.  this slow cooking stew was just the right way to introduce a new meat to the party. (the "party" usually consists of ME, MYSELF and I.)  i will definitely try it again.

now with goat in my fridge i went straight to google.

luck on my side, i found this fabulous recipe at Cehun Family Recipes... Recipe.Cehun.com.

with many thanks to the Cehun Family for bringing goat to my table i have copied the recipe for you below exactly.  i usually put in some notes, but this time i did exactly as the recipe was written...i suggest you do the same because it is absolutely fabulous...no changes necessary.  one thing i would like to add is that this would lend itself to any slow cooked stew meat...lamb would be wonderful...beef was great...maybe even pork.  the base of this recipe is so delicious it's worth a try with anything you choose.  i am aware that "GOAT" is not available at every supermarket.

MOROCCAN GOAT STEW

by Damian at Recipe.cehun.com

FOR THE GOAT
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
2 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
30g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water

FOR THE SPICE MIXTURE
1 tspn ground cumin
1 tspn ground coriander
1 tspn ground ginger
1.5 tspn smoked paprika
1 tspn turmeric
Half tspn ground chilli
Salt and freshly ground pepper

TO GARNISH
4 tbspn finely chopped coriander
Half-1 tspn of Harissa paste
zest and juice of half a lemon
1 tbspn honey

SERVE WITH
300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.

METHOD
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.
Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
Garnish with roasted pumpkin and scatter over remaining coriander