Goat is the most popular meat in the world. Did you know that? I’ve wanted to cook it ever since Wheatsville started stocking it. But goat intimidates me. I tried it for the first time in a taqueria in Sunset Park, Brooklyn. I was branching out of my comfort zone. But it was stringy and gamey and just…not…pleasant.
Goat has a distinct flavor for sure, but it’s not as strong as lamb. The key to delicious goat is cooking the crap out of it. Adding liquid helps keep it moist. That’s where this sweet and savory ragù comes into play. Sear the meat, sauté some vegetables, and throw everything in the slow cooker. Dinner is ready when you get home from work. This ragù is fantastic over pasta or homemade gnocchi (even better).
Slow Cooker Goat Ragù
- 1 pound goat stew meat, cubed
- olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 yellow onion, diced
- 1 carrot, peeled and sliced
- 6 cloves garlic, chopped
- 1 cup white wine
- 1 14 ounce can peeled whole tomatoes
- 1 sprig fresh rosemary
- 1/2 cup golden raisins
1. Heat the olive oil in a skillet. Add the onions, dried thyme, and red pepper flakes. Cook over medium heat.
2. Add the carrots after the onions become translucent. After five minutes, add the garlic and cook until just browned (1-2 minutes). Scrape the vegetables into the slow cooker.
3. Dry the goat meat with paper towels and season aggressively with salt pepper. Wipe out the skillet with a paper towel. Add a thin coat of olive oil to the skillet and turn the heat up to high. Add the meat to the hot skillet to get a good sear on it (be careful, the oil might sputter!). Turn the heat off after about 5 minutes, and add the goat to the slow cooker.
4. Pour the white wine and tomatoes into the slow cooker. Toss in the rosemary and raisins and stir to combine everything. Turn on the slow cooker and for at least 6 hours, but 16 is even better. Shred the meat thoroughly with a fork before serving it over pasta or gnocchi.