Goat Stew with Denver Ribs
Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal.
Serves 4
Ingredients
2 pounds goat Denver ribs, cut in half
3 big carrots
2 celery stalks
6-8 fingerling potatoes
2 chili peppers, kept whole (depending on your preference for spice you can add more or leave out completely)
1 large onion
4 garlic cloves, smashed
2 Tbsp olive oil
Chop all veg to same relative size, large dice
Braising Liquid
Chicken stock
Apple cider, get the good stuff, unfiltered (half stock- half cider up to ¾ the way up the pot)
2 tbs apple cider vinegar
2 tbs mirin
Anchovy paste (1-1.5 tsp)
Tomato paste (1 tbs)
Braising Spices (to taste)
Bigger amounts:
Cumin
Turmeric
Coriander
Sweet or smoked paprika
2 Bay leaf
Smaller amounts:
Onion powder
Garlic Powder
Salt
Pepper
1. Preheat the oven to 325°F.
2. Take out the goat Denver ribs, pat dry and rub with salt and pepper. Rest, allowing the goat ribs to come to room temp.
3. Chop all vegetables to a large dice.
4. Sear the goat ribs at med-high temp in a Dutch oven with a little canola oil until browned. About 3 min each side. Take out and set aside.
5. Add 2 tablespoons of olive oil and reduce heat to medium. Add onion, carrot, celery and sauté until softened and slightly translucent, then add garlic, and cook another minute more.
6. Add chili peppers, anchovy paste, and tomato paste to the vegetables and mix well. Add mirin and stir to cook down.
7. Take the vegetable base out and set aside, add the goat back (so it’s closest to the bottom). Then arrange veg back around the goat. Put all back on the stove on medium heat.
8. Add all spices, then the stock, cider, and cider vinegar until the liquid covers ¾ the way up the vegetables and meat. Bring to a simmer.
9. As soon as it’s simmering, cover and put in the oven. Cook for 40 minutes, add potatoes, cook for 45 more minutes.
10. When done, take the goat and veg out and set aside to rest.
11. Cook liquid on stove down a little more to thicken.
12. Option to pull the goat off the bone before putting back in liquid or leave it in big pieces on the bone.
Enjoy!
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