Guinness & Goat: A drink accompanied by a delicious meat

Hope everyone had a great summer! I can’t believe it's pretty much over. With that being said, looking over the last couple of months, I am so grateful for every experience that has come my way, I spent a lot of time with friends I hadn’t seen for a while and met some great people over the last few months. I am now a Private chef full-time, and I believe that slowing down this year has made me a better chef, though its a much slower pace. I am enjoying not being in an environment that I had grown addicted to which wasn’t changing for the better.

This dish is definitely not a summer dish, it’s a little too rich and heavy, though some cultures back home thrive on this kind of food. In Antigua, I think the heaviest thing to eat is *Fungi and stewed meat". "Fungi" has multiple names in each Caribbean Island - whether its “Tun Corn” from St Kitts or “Cou Cou” from Barbados

This dish is a play on stew beef and fungi. Everything about this dish is an example of what I have learnt over the years and what I want to do with my dream restaurant; combine middle eastern ingredients with a lot of techniques from a variety of countries. You’ll see what I am talking about as you go through these posts.

Goat is not a meat a lot of people consume unless you’re from every other country except the US and Canada. We love it in the Caribbean and it’s a lot leaner than other meats and has a very gamy taste. For this dish, I brined it for 12 hours, Confit-ed in goat butter and glazed it in a Guinness reduction.

Let’s get it going

Brine

·        3L water

·        100g sea salt

·        3pc Bay Leaf

·        3g Cardamom Pods

·        4 sprigs thyme

·        5pc Star Anise

·        2g All spice

Guinness Glaze

·        500g Guinness

·        3g Nutritional Yeast

·        150g Tamari

·        300g Apple juice

·        75g Brown sugar

·        1 tbsp Sesame oil

·        1pc Star anise

5pc All Spiceberry 

Goat confit

·        2.1Kg Goat meat

·        1Kg Goat butter

·        1Kg Pork Lard / Crisco vegetable shortening

Method: Gather all ingredients in a pot for the glaze, bring to a boil let cool.

Melt butter & Lard (also known as Crisco), add the goat and let it confit for 2-3 hours until fork tender. After the meat has finished cooking in the lard butter mixture, leave it to cool in that for the rest of the day. Remove from fat once cool.

Add the Goat meat to the glaze and let it sit for 24 hours.

The following day, remove meat from the glaze, flake and pull apart, and reserve.

Reduce the liquid to a sticky reduction, should coat the back of a spoon, and reserve.

This is part 1 everyone, the next post will follow