Bbq Goat Or Lamb Barbacoa De Cordero Recipes

GOAT BARBACOA

Goat Barbacoa image

Provided by Food Network

Time 4h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound tomatillo
1 yellow onion, chopped
8 ounces cascabel chile, seeded
8 ounces guajillo chile, seeded
1 cup water
2 cups dry white wine
1/2 cup white vinegar
10 cloves garlic
1 tablespoon fresh oregano
2 goat shoulders, on the bone (6 to 8 pounds)
2 tablespoons kosher salt
2 bay leaves
6 avocado leaves, optional

Steps:

For my goat preparation, I have prepared the goat in three ways: Roasted Leg, Seared Rack and the shoulder done in a traditional Barbacoa, which will serve as the sauce for the final, plated dish.
Preheat the oven to 350 degrees F.
Roast the onions and tomatillos on a baking sheet in the oven until soft. Roast the cascabel and guajillo chiles on a pan until toasted and aromatic. Put in a bowl, add the water, and re-hydrate until soft. Put the tomatillo, onion, chiles, wine, vinegar, garlic, and oregano in a blender and blend to form a paste. Spread the paste evenly on the meat and season the meat with the salt. Set the meat in a baking pan and put the bay leaves and avocado leaves, if using, on top.
Cover with foil and bake until very tender and falling off of the bone, about 4 hours.
Remove most of the fat from the pan and discard the bay and avocado leaves. Reserve any remaining liquids for Goat Rack and Leg recipe.
To serve, cut the shoulder into 3- to 4-ounce portions. Reserve the remaining meat and shred for the best tacos you will ever eat.

GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE

Goat in Chile Marinade, Pit-Barbecue Style image

Provided by Zarela Martinez

Categories Lamb Halloween Backyard BBQ Dinner Meat Fall Summer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 to 10 servings (more for the lamb version)

Number Of Ingredients 13

Ingredients

4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
2 teaspoons cumin seeds
1 teaspoon whole cloves, or 3/4 teaspoon ground
10 allspice berries
1/3 cup dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled
12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried
10 garlic cloves
1 large onion, coarsely chopped
1/2 cup cider vinegar
1 teaspoon salt or to taste, plus additional for seasoning goat
Freshly ground black pepper
1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
1/2 to 3/4 ounce dried avocado leaves, about 30 large leaves

Steps:

Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
Preheat the oven to 325°F.
Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.

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