HOW TO SLOW COOK GOAT MEAT IN A CHARCOAL OVEN
When Harrison Charcoal Oven founder / designer Daniel Thumwood decided to cook goat as the centrepiece of a birthday banquet for ten people, it was time to get the best in the business working together!
The UK’s most prominent advocate of goat meat, chef James Cocharan inspired us to try slow cooking goat in our beautiful charcoal ovens. We also added our own Jerk seasoning and our own version of James’ signature scotch bonnet jam to the mix and the results were spectacular (these recipes will follow in a later blog).
James, The Great British Chef Champion of Champions and chef patron of London’s new and critically acclaimed 1251 Restaurant is also a massive fan of Harrison Charcoal Ovens. We are planning lots of collaborations with him in 2019, so he was very keen to see how this dish turned out.
Cabrito Goat Meat Limited have been providing some of the best restaurants in the country with meat since 2012. Ethical and sustainable, Cabrito’s kids are from dairy farms where they have no use and would have previously been euthanized. The results are top quality meat from a formally discarded resource.
James Whetlor founded Cabrito after keeping a few goats to solve a land management problem, when he was cooking at River Cottage. James was also very keen to see how his precious meat turned out in a Harrison Oven –
So with one of the UK’s top chefs and the leading UK supplier of goat meat watching keenly for the results - the pressure was on!
As ever with our ovens, the results were meltingly delicious. After slow cooking for 7 hours, the meat just fell from the bone and the strong, goaty flavour had our birthday banquet guests drooling for more!
4kg kid goat shoulder with neck
200g Jerk seasoning
For pineapple salsa
2 red chillies, finely chopped
200ml white wine vinegar
100g caster sugar
For sticky sauce
2 ¼ pints stout
200g Scotch bonnet Chilli Jam
ground corn nuts
Fire up your Harrison and maintain a constant heat of 125 degrees Celsius.
Place a baking tray on the lower shelf and slide the top shelf just above leaving enough space above to get the goat in.
Rub the goat with the jerk seasoning and wrap in foil.
Place the wrapped goat directly onto the top shelf.
Cook for 6.5 hours maintaining a constant, indirect heat.
Reduce the stout in a pan until it becomes a sticky sauce.
After the goat has cooked for 6.5 hours remove the top of the foil and coat meat with the sticky sauce.
Add more charcoal and open the oven’s bottom vent to increase the heat.
Allow the heat to reach 220 degrees Celsius and cook for a further 20 minutes.
Remove goat and allow to rest
For the pineapple salsa; Put the pineapple directly onto the coals in the Harrison and turn until the outside has blackened.
Heat 300ml of water with the vinegar and sugar in a pan until the sugar has dissolved.
Once cooled, remove the skin and core from the pineapple and cut the pineapple into cubes.
Place the pineapple and chilli in a bowl and pour over the vinegar, sugar solution.
To serve, place the goat on a serving board and garnish with coriander cress, crushed corn nuts, chilli jam and pineapple salsa.
The goat meat will pull off the bone with a fork.