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Vegetable oil
3.5 cups roughly chopped onions
1/3 cup tomato paste
8 cloves roughly chopped garlic
2 tablespoons tamarind concentrate
3 tablespoons yellow mustard
1 ½ teaspoons dark brown sugar
3 tablespoons malt vinegar
2 ¼ teaspoons soy sauce
2 ½ lbs canned diced tomatoes with juice
3 tablespoons miso
a splash of Jan’s Orange Hot Sauce*
5 lbs ground goat
4 cups shredded cabbage
1 cup rosemary aioli*
2 dozen soft dinner rolls/slider rolls

* separate recipe (see below) 

In a large pot heat 2 tablespoons of vegetable oil over medium-low heat. Add onions and cook them until soft and translucent, taken care not to brown them, about 10 minutes. Add garlic and tomato paste and cook for two minutes. Add the tamarind, yellow mustard, dark brown sugar, malt vinegar, soy sauce, tomatoes, miso and hot sauce and simmer for 60 minutes. In batches, transfer mixture to a blender and process until very smooth.

Working in batches, brown the goat meat in a large skillet. Transfer goat meat to a pot and cover with the sauce. Heat over medium low heat and keep warm.

Mix the cabbage and aioli in a bowl and season with salt. Toast the buns. Scoop 8oz of sloppy goat into the bottom buns. Top with a handful of the rosemary cabbage slaw and cover with the top bun.

Rosemary Aioli

2 ea     Sprigs of rosemary,  finely chopped

1 ea     Egg yolk

1 Tbsp Dijon

¼ Cup  Sherry vinegar

1 Tbsp  Soy

½ Tbsp Sambal

½ Tbsp Honey

2 Cup Oil

In a bowl add the egg yolk, dijon, sherry vinegar, soy, sambal and honey. 

Begin mixing ingredients with a whisk, while still whisking slowly add the oil. 

Continue to slowly add oil and whisking to emulsify. 

Add the rosemary and season with salt.

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