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Cooking Cabrito
Now what to do with goat quarters and ribs? We have the ham, the shoulder, and the ribs with backstrap-2 of each! Most recipes involved cubing meat, but these cuts are for roasting. (Next batch will have cubed) Slow and low is all I gleamed from these. Any ideas welcome and appreciated.
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I have never knowingly eaten goat, but have friends from the Philippines who do. Maybe check out this site for something that could work. https://www.filipinochow.com/recipes...inegar-ginger/
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The ribs I would slow cook in the oven or slow cooker, submerged in homemade tomato barbecue sauce. I might look up some curry recipes for goat, if you like curry.
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Update: I braised part like a pot roast and added can of soup to iron skillet. Then sealed with foil for oven, slow and low. 3 1/2 hours later, the meat fell off the bone. Delicious. Tasted like mild beef! Funny story: we put the ribs and shoulder with liquid in the electric roaster, but it wasn't warm 2 hours later. Heats up better when plugged in!!
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The Mexicans around here make that. I don't have their recipe, but an all day BBQ is usually involved. The tacos are delicious!
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