“These goat tacos are not only unique, but are sure to keep the blues away this winter,” promises Jensen.
Coal Cellar + Grill’s Winter Food and Wine Series menu has three parts: Goat and Gibson (Adelaide plains goat served in a variety of ways matched with Gibson wines from the Barossa), Beef and Blends (beef shank from Hahndorf matched with blends from SA boutique wine producers) and Venison and Vale (Limestone Coast venison paired with McLaren Vale Italian wine varieties).
Serving size: 6 tacos
Preparation time: 3 hours (approx)
300g goat leg meat (fillet)
Beef stock or vegetable stock (enough to cover goat leg in pot)
½ cup (approx) cooked kidney beans
2 lime wedges
6 soft taco shells
1 teaspoons salt
1 teaspoons pepper
1 tomato deseeded and finely diced
2 lemon wedges
½ Spanish onion
½ garlic clove
½ bunch coriander
30 ml olive oil
Pre-heat oven to 190C.
Peel the carrots and onions and cut into small chunks approximately 1cm diameter in size.
Put goat meat, carrots, onions and stock into a pot and braise in the oven until the meat comes apart (two to three hours).
Pull the meat and season with ½ teaspoon salt and pepper.
Finely slice tomato and Spanish onion, mince garlic and chop coriander.
Put tomatoes, Spanish onions, garlic, coriander, olive oil, lemon juice, ½ teaspoon salt and pepper together in a bowl and mix to create the salsa. Season to taste.
Dice the avocado, sprinkle some lime juice over it and set to the side.
Heat the tacos in tin foil in the oven for approximately five minutes.
Heat up the goat mixture in the oven for five minutes.
Plate pre-heated tacos and top each one with meat, salsa, a few kidney beans and avocado.
If needed, squeeze more lime juice over and add salt and pepper to your liking.
Garnish with coriander.
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