B&B Cabrito Recipes

Curry Goat

B&B Cabrito’s Goat Curry

CURRY GOAT Ingredients
  • 2 pounds goat meat (or lamb) without bones
  • 1 lime, juiced
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 Scotch bonnet pepper (any color), seeded and minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground allspice (dry pimento berries)
  • 3 tablespoons curry powder
  • 2 whole scallions, sliced
  • 1 onion, sliced
  • 3cloves garlic, minced
  • 1/4 cup vegetable oil
  • 3 tomatoes, diced
  • 1/2 cup coconut milk(optional)
  • 7 cups water
Directions Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.    
Goat Curry

Goat Curry from B&B Cabrito

Cooked Leg of Goat

B&B Cabrito Leg of Goat

Slow roasted rosemary leg of goat

3 large carrots, cut into 2-inch lengths 1 medium yellow onion, roughly chopped 2 large sprigs fresh rosemary, leaves only 4 cloves garlic, chopped 1 teaspoon dried thyme 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon kosher salt 1 teaspoon black peppercorns 1/2 teaspoon smoked paprika 1/2 teaspoon ground dried sage 1/2 teaspoon ground coriander 1/4 teaspoon ground cloves 2 tablespoons olive oil 2 1/4-pound bone-in goat leg *(see note) 2 1/2 cups white wine

Heat the oven to 425 degrees. Arrange the carrots and onion in a Dutch oven.

In a mini processor or spice grinder, combine the rosemary, garlic, thyme, fennel, cumin, salt, peppercorns, paprika, sage, coriander and cloves. Grind until a coarse paste forms, then transfer to a small bowl. Add the olive oil and mix to form a loose paste. Set aside.

Use a knife to trim away any fat on the exterior of the meat. Rub the oil-and-spice blend thoroughly over the meat, massaging it into any splits or separations. Set the meat on top of the carrots and onions in the pot. Pour the wine into the pot (not over the goat, which would wash away the seasoning rub).

Set in the oven and cook for 30 minutes. Reduce the heat to 300 F, then cook for another 3 1/2 hours, or until the meat falls away easily from the bone.

*Note » This recipe was written for a 2 1/4-pound bone-in leg of goat, which will make about 4 servings. If you can’t find that size, or need a larger one to feed more people, estimate about 2 hours of roasting per pound. We also found that using a ceramic Dutch oven slowed the cooking slightly; a cast-iron pot accelerated it. It’s best to check the meat about every 30 minutes after it has roasted for 3 hours.

bone-in goat shoulder

Bone-In Goat Shoulder Roast

Braised Goat Shoulder

  • 1½ lb goat
  • kosher salt and freshly ground black pepper
  • 1-2 tsp sweet smoked paprika (pimenton de la vera dulce)
  • canola oil
  • 1 medium onion, chopped
  • 4 cloves of garlic, chopped
  • 3 stalks of celery, diced
  • 2 large or 3 small carrots, diced
  • ½ cup dry white wine
  • 2 Tbsp sherry vinegar, or white wine vinegar
  • 1½ cups chicken stock
  • 1½ cups veal stock
  • 1 Tbsp unsalted butter
1-2 hours before cooking, sprinkle the goat liberally with salt, pepper, and a light (but thorough) dusting of sweet (dulce) smoked paprika. Place on a plate in the fridge. Remove the goat from the fridge about 30 minutes before cooking, dust lightly with flour and pat off the excess. Preheat oven to 250˚F Heat oil in a large dutch oven over medium-high until hot. Brown the goat generously on all sides until very brown (never skimp on the browning) and remove from the pan. Add the onion, garlic, celery, and carrots to the pan and sweat the vegetables on medium-low for about 5 minutes. Add white wine and sherry vinegar and cook for 3 minutes. Add chicken stock and veal stock, return goat to pan, bring almost to a boil (but don’t let it boil.) Cut out a circular piece of parchment paper just large enough to cover the meat and it’s cooking liquid and place it on the braise, put in the oven. You can also just put a lid loosely on the top, but the goal here is to prevent the braise from ever coming to a boil in the oven. If you cover it tightly with a lid, the internal temperature will easily get above boiling, but using parchment paper or keeping the pot partially uncovered will allow transfer of heat out of the pot and prevent it from coming to a boil. Still, it always helps to check and make sure the braise isn’t boiling from time to time. Turn every hour or so. Check after 3 hours… the goat may not (and probably will not) be tender, turn and return to the oven for another 30 to 90 minutes, checking every 45 minutes or so until very tender. When tender, remove the meat from braise and cover with foil in a warm place. Strain the sauce into a sauce pan and reduce the sauce on medium high heat until just beginning to thicken. You should end up with roughly ½ cup of liquid. Add a pinch of salt to taste. When pleased with the consistency of the sauce, (it should be pretty thick and definitely coat the back of a spoon) remove from heat and whisk in the butter. When ready to serve, slice the goat and fan the slices on a pre-warmed plate. Spoon the sauce over the meat.
Goat Leg Shank

Goat Leg Shanks from B&B Cabrito

SLOW COOKED GOAT SHANK WITH POTATOES AND CARROTS Ingredients: 2 tablespoons olive oil 1 tablespoon bacon grease 2 goat shanks 4 cloves garlic crushed 1 14.4 oz can tomatoes 1 cup red wine 11/4 cups chicken stock ½ cup chopped carrot 1 ½ large or 2 medium yellow onions cut into eighths 1 tablespoon chopped fresh rosemary 1 tsp dried oregano Kosher salt and fresh ground pepper 8 oz. whole baby carrots 4 small – medium potatoes peeled and cut into chunks Directions: season well with salt and pepper.  Brown shanks well on all sides – 5-7 minutes (med high heat), remove from skillet to slow cooker.  Add remaining tablespoon olive oil to skillet; heat to medium.  Add onions, carrots, and garlic to skillet; sauté until onions are tender and slightly browned.  Transfer vegetables to slow cooker; arrange shanks on top of veggies.  Add wine and chicken stock to skillet; bring to a boil scraping up browned bits from bottom of pan.  Add tomatoes, rosemary and oregano; simmer for 3-5 minutes.  Pour over shanks and vegetables in slow cooker.  Set slow cooker to low for 3 hours.  After 3 hours open cooker and add carrots and potatoes (on top of goat shanks).  Close cooker and cook on low for 4 hours or until potatoes and carrots are very tender and meat is falling off the bone.  Open the cooker and remove the potatoes and baby carrots, serve along side meat as is or mash potatoes as a bed for the meat.  Serve that meat au jus or puree the sauce and make a rue to thicken into very tasty gravy.

Lamb Meat Online