Bbq Goat Or Lamb Barbacoa De Cordero Recipes

GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE

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.

LAMB BARBACOA FROM THE BACKYARD GRILL: BARBACOA DE BORREGO

Steps:

• Preparing the grill and the soup ingredients: About 30 minutes before cooking, prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals on 2 sides of the lower grate to prepare for the indirect cooking that follows.
• In a 12 by 9-inch, heavy-duty aluminum-foil pan (or something similar), combine the potatoes, carrots, onion, garlic, garbanzo beans, and epazote. Position the pan in the center of the lower grate and surround with the coals. Pour water into the pan to about 1-inch from the top (it'll take about 5 cups). Position the cooking grate 8 inches above the coals and set an oven thermometer on it, if you have one.
• Grilling the meat: Sprinkle the lamb liberally with salt. Lay the roast in the center of the cooking grate directly over the soup, cover the grill, and cook, maintaining a moderately low temperature (between 250 and 300 degrees F), checking every 30 minutes and adding coals as needed. The lamb will be beautifully smoky-roasted, it'll register about 170 degrees F on a meat thermometer and be fall-apart tender in about 2 1/4 hours. Be sure to check the slow-simmering soup that's capturing all those lamb juices periodically, to ensure the liquid level remains more or less the same, adding more water if it's needed.
• Finishing the dish: With a couple of meat forks or spatulas, remove the roast to a platter. Sprinkle with salt and let rest, tented with foil, in a warm place for about 20 minutes.
• Meanwhile, with the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. Skim off the fat that is floating on the surface, then taste and season with salt, usually about 3/4 teaspoon. Stir in the cilantro and finely chopped chipotle and ladle into small, warm soup cups.
• Scrape the salsa into a serving dish and sprinkle with cheese. Remove the string from the lamb. Slice the lamb into good, thick slabs and arrange on a warm platter that's lined or decorated with parsley, banana leaves, or lemon leaves. Strew the olives around the platter and carry to the table with a flourish. Serve each guest a cup of soup, and pass the meat, salsa, and lots of warm tortillas for everyone to make delicious soft tacos.

GOAT BARBACOA

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.

SLOW COOKER BARBACOA

Steps:

• Put the tomatoes, chillies, oregano, cumin and garlic in a food processor with one-third of the wine, add 1 tsp salt and blitz until smooth.
• Put the lamb in the slow cooker pot (we used a 6.5-litre model). Pour over the chilli mix, then add the rest of the wine with the chocolate, cinnamon stick and whole potatoes. Cover and cook on low for 7 hrs until the lamb is really tender and the potatoes are still firm.
• To serve, remove the bones and skin from the lamb and pull the meat apart into large chunks. Chop the potatoes into chunks and skim the fat from the cooking juices. Serve the lamb, potato and juices in bowls with the slaw on top.