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Credit: Stephanie Izard, Chef/Owner, Girl & the Goat, Chicago
The National Culinary Review, February 2014
Vegetable oil, as needed
3½ cups roughly chopped onion
8 garlic cloves, roughly chopped
1/3 cup tomato paste
2 T. tamarind concentrate
3 T. yellow mustard
1½ t. dark brown sugar
3 T. malt vinegar
2¼ t. soy sauce
2½ lbs. canned diced tomatoes with juice
3 T. miso
Splash hot sauce
5 lbs. ground goat
4 cups shredded cabbage
Salt, to taste
24 soft dinner rolls/slider rolls
Rosemary Aioli (recipe follows)
Yield : 3 cups (approximately)
1 sprig fresh rosemary
2 egg yolks
1 T. Dijon mustard
¼ cup sherry vinegar
1 T. water
1½ cups canola oil
1 T. tamari
1½ t. sambal
1½ t. honey
Salt and pepper, to taste
1. In large pot, heat 2 T. vegetable oil over medium-low heat. Add onion; cook until soft and translucent (do not brown), about 10 minutes. Add garlic and tomato paste; cook 2 minutes. Add tamarind, mustard, sugar, vinegar, soy sauce, tomatoes, miso and hot sauce; simmer 60 minutes. In batches, transfer mixture to blender; process until smooth.
2. Working in batches, brown goat meat in large skillet. Transfer to pot; cover with sauce. Heat over medium-low heat; keep warm.
3. In bowl, mix cabbage and 1 cup rosemary aioli; season with salt.
4. Toast rolls. Scoop 8 oz. sloppy goat onto each bottom bun. Top each with handful rosemary aioli/cabbage slaw; cover with top buns.
Method: In spice grinder, put rosemary leaves; grind to coarse powder. In blender, put ground rosemary, egg yolks, mustard, vinegar and water. Process until combined. With machine running, add oil in slow, steady stream. Mix in tamari, sambal and honey. Season with salt and pepper.
24 sliders (approximately)
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