We went and got some kosher goat, which Sharon* had never had before.
The goat was expensive, though not quite Waygu expensive.
We got it at Bisra Kosher, which was on our way home from my niece's wedding. (They do mail order mostly)
We oven brazed the leg of goat in a marinade, cooking at about 160°F (71°C) for about 6 hours.
It came out quite nice, very tender and pink.
Goat is rather gamy (in a good way) in the similar to venison, with some mild lamb overtones.
This is meat that would handle strong flavors well, curry, hot peppers, balsamic vinegar, tomatoes, Jamaican Jerk, etc.
It's common in Indian, South East Asian, Greek, Middle Eastern, and Latin American cuisines.
If I were to do this again, I'd do a stew with some coconut milk, a hot masala, rosemary, and tomatoes. (I would also and marinate the meat for at least 12 hours.)
1 comments :
The good thing about wonderful meals is that they are usually reproducible. Unlike scientific experiments. I'd had no idea it was this bad...
"'Robot scientist' Eve finds that less than one-third of scientific results are reproducible"
As you said, we are boned.
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