Young, fragrant and spicy goat meat in Russel Hobbs slow cooker (3.5L)

Young, fragrant and spicy goat meat in Russel Hobbs slow cooker (3.5L)

Category: Meat dishes

Ingredients
Young goat (2.5 months) hind and front legs and thighs	1 carcass
Small carrots	8 pcs.
Crushed garlic	2-3 prongs
Small shallots	8-10 pcs
Oriental seasoning from the market is not very hot	2 tsp
Grape or apple cider vinegar	2 tbsp. l.
Black pepper	Taste
Allspice peas	5 pieces.
Bay leaf	1 PC
Basil red	4-5 branches
Creeping thyme	5-7 branches
Mint	2 twigs
Salt	Taste
Water	3/4 cup
Rosemary or sage for serving	To taste and at will

Cooking method

• Marinate the kid. We separate the thighs from the carcass, along the knee joint we separate the legs from the thighs. In this form, the meat fits in a slow cooker.

• Rub the meat with spices, salt and herbs.
• To enhance the aroma, rub the thyme between the palms and then with one movement remove the leaves from the stem with your fingers.
• Grind the mint with a knife and grind it too. Don't overdo it with mint and thyme!
• Sprinkle the meat with vinegar and put it to marinate in the refrigerator for at least a day, or better for two days. Turn the meat over once a day, add some salt if necessary.

• Before placing the meat in the slow cooker, keep the meat for about an hour at room temperature, so that later the cooking process will go faster. While peeling carrots, shallottes, boil water, and let it warm on the table.

• Turn on the slow cooker to mode 2 and warm it up a little under the lid, then lay out the marinated meat, alternating it with carrots and onions. Place the carrots closer to the bottom.
• Then pour hot water into a slow-cooker saucepan, being careful not to rinse the spices off the meat. You can put a sprig of aromatic herbs on top.

• For the fastest cooking, we wrap the lid from below with foil, put the first towel that comes across on top of the lid and forget about our goat or goat for 4-5 hours.

• The meat and age of the animal may be different, so after 4 hours check the readiness with a knife, quickly and not completely opening the slow cooker. Each opening lengthens the time until the dish is ready.
• It took me 5 hours to stew before the bones left.
• If you need to leave for a long time, then after 2 hours on High (mode 2) switch to mode 1.

• As a result, we had dinner with such delicious aromatic meat, absolutely lean, but very juicy. The meat moves away from the bones, near which delicate cartilages gell, and thin fibers can be eaten, as we like to say, with the lips.

• The meat tastes like a cross between young lamb and rabbit. Herbs interrupt a barely perceptible specific aroma, but I did not smell the specificity in the taste.
• I recommend serving with couscous or boiled rice.
• Bon appetit at the table with your family and friends.

The dish is designed for

6 servings

Note

The goat got by accident. I wanted to bake in the oven according to excellent recipes from the site.
But the meat is so young, tender, there is little of it on the bones, I thought that I would just dry all this tenderness in the oven. So I had to come up with a recipe on the go.
So for a slow cooker it was just perfect! And the meat was even slightly baked to a light crust.
The slow cooker of this model is quite nimble, make adjustments for the peculiarity of your model.
Photos are night, the recipe was not going to exhibit. But after having tasted it, I decided to share it, since there are practically no goat meat dishes on our website. And it is very dietary and healthy.

I'm the first !! Me a piece, more! More !!! Mmmm ..: girl-swoon: Very appetizing plate! : rose: Thank you Olga! I take it to the stubs, suddenly it will fall, and we have a goat meat)

[lettohka ttt]

lettohka ttt, here you come to us, and you will get a lot of such Happiness. As far as I understand, your prices for regular meat are too high? And goat meat in general, probably, "golden"!
Yes, and we bite, after all, the farm!

Yes, our meat is biting) not to mention poultry, poultry, and everything else, a delicacy)
Mostly lamb, veal, kids, I definitely didn't see)

This is how the finished dish looks mmmmmm, I just imagine its most tender meat. Thanks for the recipe ... I read it for a long time and ... apparently not carefully, just rereading I saw why there are so many herbs, ((no, I don't have anything against them ...: secret: except thyme and ... (that's not I understand it in dishes ... I can see I got used to it from childhood - it was his tea on the Kazakh steppes ... eh .... And now I tried to put it according to recipes ... not mine,) and fresh rosemary,. But I think the recipe will be useful precisely for hiding a specific taste (if suddenly mmm ... it comes across, although this summer I was faced with the fact that the goat must be properly prepared for eating

you are castrated and aged for the right time, parents keep goats, then there is no smell at all ... at all, even after freezing / defrosting meat, I even feel its microscopic presence and do not eat .... although the lamb taste is also specific, but its I really love it. Naturally, this does not apply to such a young cub as in the recipe.

And the main thing for me is also the slow cooking process. so I'm sooooo grateful for the recipe

I probably will never repeat this, but how cool it is, straight cheekbones brought.
Gorgeous dish, Olya, no words!

[Svetlana777]

Svetlana777, Svetochka, as if you had spotted, the meat is tender!
And thanks for the experience from your parents, they are hard workers!
I didn't get used to thyme right away either, I always loved it in tea. The first thing I check out in meat, in lamb, is mint. Then the thyme went! Here it comes in very handy, but the branches must be microscopic, otherwise everything will be hammered!
And I also love the combination of sage and butter, and in ravioli and in pork, well, everything Italian is to our taste, you know!

I probably will never repeat this, but how cool it is, straight cheekbones brought.
Gorgeous dish, Olya, no words!

Well, no, you can do everything, Tanyusha, from only your cheeses, cooked with great skill and a very correct approach, it can be seen.
And the recipe, so what's there ... I threw everything into the slow, she cooks. You can also young lamb instead of a goat.

Goat-it's a pity! For some reason there is no ram!

[velli]

velli, right here !!!!
They are like dogs, smart! I love to communicate with goats, affectionate, understanding.
So I did not immediately touch the meat with my hands at all, then pickled it and for two days set myself up that I would have to try this thing! They brought it, after all, where to go ...
I had it like that in Sardinia ... We bought steaks in a super mercato in a hurry, started making them on the fire, and then only realized that it was horse meat when we almost ate this unusually tasty meat. And all my life I remember the taste, I want to repeat it, but my head, soul, heart do not allow it. I love horses very much and even know them a little.
I am a meat-eater by my taste preferences, and all my life in the internal contradiction. But when I “hear” the aroma of barbecue, my consciousness turns off ...
Maybe I'll refuse with age. With age, the need for protein decreases, many stop eating meat altogether, since they almost do not pull. My mother almost came to this.
So we will exchange a goat for a lamb!

But I think the recipe will be useful precisely for hiding a specific taste (if suddenly mmm ... it comes across, although this summer I was faced with the fact that the goat must be properly prepared for eating

So the kid is only 2.5 months old, milk is almost still - there is still no specific smell there. The goats only mature for sexual activity by six months ...And you need a little herbs, otherwise they will block the whole tender meat spirit ... IMHO ...

[Kapet]

Kapet, Konstantin, thank you for stopping by!
Well, for someone the fish tastes special, for someone the lamb ... We eat more and more turkey and beef, but sea fish, so I smelled a little specific flavor when cooking. But my nose is terribly sensitive! The towel just smelled like a goat.
I specifically indicated in the recipe to be very careful with spices, precisely in order not to hamper the taste of the meat itself.
In addition, you know, all the same, everyone spices all their dishes to their taste, so I just showed that cooking young meat in slow motion is a very successful idea. Does not dry out, does not digest, retains the aroma. And she indicated a set of spices and herbs that we liked. It is also suitable for game, by the way.

the tragedy "Once upon a time there was a gray goat with my grandmother"

Olga loved the goat very much
I laid him a bed of fresh carrots,
a little onion, but crumbled
and tormented in herbs until cooked.
they didn’t have enough patience:
they ate with their hands without a fork or spoon.
and they didn't cook potatoes for a side dish.
horns and legs remained from the goat!

[eye]

eye, to tears, I'm lying around, already stuffed a bump under the table! Tanya, write more, I am saving up your pearls!

Friends, no sympathy is needed, I myself asked Tanya to bring this masterpiece here to defuse the general attire and return the humor and lightness on the site!

Come on like this! You give me a rhyme, I'm preparing for it! Let's get rich !!!!

Come on like this! You give me a rhyme, I'm preparing for it! Let's get rich !!!!

I love female logic!
Ol, will they feed the kada?)))

Come on like this! You give me a rhyme, I'm preparing for it! Let's get rich !!!!

How when? After that, in the restaurant "Pushkin"!

Oh! tada hold me !!!
Ol, I agree!

[eye]

eye, then swept away!
You write - I cook, Slava !, Pushkin restaurant, again you write, I cook ...
In short, we have nowhere from a submarine

HP

don't get away!

Wow!!! I almost missed everything !!! You are so cool !!!
Tanyusha, the poetry is incomparable !!!
Laughed heartily !!!

[Rada-dms]

Rada-dms,
An excellent result, the recipe is simply lovely, but I will also say praise to the author for the masterful use of the device. Now I will also wrap the lid with foil at my slow cooker (when necessary).