Recipe courtesy Chef Jessica Tomlinson, Corporate Executive Chef, Fleming’s Prime Steakhouse & Wine Bar Goat Bulgogi Tacos
- Prep time 30Min
- Cook time 2Hr, 30Min
- Technique Braise
- Meat Goat
- Cut Loin
- Serves 12
Braised goat in a sweet and umami marinade, fresh cucumber and carrots, scallion pancakes, and jalapeños.
Ingredients
Braised Goat:
6 1/2 lbs goat meat, diced
1 Tbsp Kosher salt
2 tsp black pepper
1/2 C canola oil
1 lb onions, roughly chopped
2 Tbsp garlic, minced
1 Tbsp fresh ginger, minced
1 tsp red chile flakes
1/2 C soy sauce
1/2 C orange juice
2 C water
Scallion Pancakes:
2 C flour
1 ¼ C boiling water
1/4 C sesame oil
1/2 C scallions, thinly sliced
1/4 C canola oil
Kosher salt, as needed
Per serving:
2 oz carrots, julienne
2 oz cucumber, julienne
1 tsp lime juice
¼ tsp Kosher salt
2 each scallion pancakes
4 oz braised goat, warm
2 tsp hoisin
6 each jalapeños, sliced
2 tsp chopped cilantro
Method
For the Braised Goat: Place the goat in a large mixing bowl. Toss with the salt and pepper to evenly coat.
Add the oil to a rondeau set over high heat. Add half the amount of goat to the pan and sear on all sides for 1 to 2 minutes to get a good crust on the outside.
Place goat in a deep hotel pan. Repeat cooking the remaining goat.
Add the remaining braised goat ingredients.
Cover with foil, place in a 300 degree F oven and braise for 2 ½ hours.
For the Scallion Pancakes: Place the flour in a mixing bowl along with the boiling water. Mix well until fully incorporated; let dough rest for 30 minutes.
Divide the dough into 1-oz portions, roll out to ¼-in thin rounds. Brush with sesame oil and place 1 tsp of scallions on dough; roll up and roll out again to make a scallion pancake.
Place some canola oil in a sauté pan, place scallion pancake on pan, and cook each side for 2 minutes. Remove from heat and sprinkle with salt.
For each serving: In a small bowl, toss the carrot, cucumbers, lime juice, and salt together.
Evenly distribute the vegetable mixture into 2 scallion pancakes. Top with warmed braised goat. Garnish with a drizzle of hoisin and top with the jalapeños and cilantro.
