In honor of the year of the Goat, we wanted to give you all a sous vide recipe you could enjoy for your celebratory feasts! Sous vide goat is incredibly tender, juicy, and if you had any worries about it being gamey, put those worries aside.
While goat may not be a traditional dish to eat for Chinese New Year, we hope you still love it and give your New Years dinner a spicy, goat-y twist. (And make sure to check out our other recipes–Hainanese Chicken, Earl Grey Scented Egg,Asian Style Catfish– from this week for CNY celebrating)
Also, a big thank you to Heritage Foods USA for providing us with their goat. Make sure to head their way to get some goat of your own and for their other awesome products! Happy new year!
Set Nomiku water bath and turn temperature to 57°C (134.6°F).
In tea bag or cheese cloth, wrap up cumin seeds, red pepper flakes, Asian chilies, and Sichuan peppercorns. In a large freezer safe zip bag or vacuum-seal bag add goat front quarter, rice wine, soy sauce, and sesame oil. Remove air, seal, and sous vide for 24 hours.
Remove from water bath after 24 hours. Reserve 1 cup of jus for the sauce. In a medium hot cast iron or wok, add canola oil, cumin seeds, garlic, Asian chilies, and Sichuan peppercorns. Stir fry for 1-2 minutes until aromatic. Add in jus and reduce. Once reduced by half, add the goat and coat it with with jus. Turn off heat.
Shred the goat front quarter and serve on plate with the sauce on top. Top with cilantro, sea salt, and raw peanuts.
Serve with fluffy steamed white rice or a rice cake stir fry.