Goat Stew

Ingredients:

• 2 lbs. goat meat – cubed
• 2 medium onions – chopped
• 2 garlic cloves – minced
• 2 celery stalks – chopped
• 3 carrots – chopped
• 1 jalapeno pepper – chopped & deseeded
• 1/2 cups bone broth
• 1 cup red wine
• 3 tbsp butter
• 6 ounces organic tomato paste
• 2 tomatoes – roasted – optional
• parsley – chopped – optional

Instructions:

1. Prepare onions, garlic, celery, carrots, and pepper and put in large bowl.
2. Season goat meat with salt and pepper. Add to bowl and toss well. Cover and refrigerate for 2 hours.
3. Using sauté function, brown meat and veggies in batches in tallow/lard/or butter. Remove to a large bowl after browned.
4. Add stock and wine to Instapot. Stir and scrape bottom of pan until all the yummy stuff on the bottom is stirred up. If not, your Instapot may read “burnt” as it cooks. Add tomato paste and stir to blend well.
5. Turn Instapot off, add meat and veggies back to Instapot. Combine thoroughly with liquids. Place lid on and lock it in place. Seal the vent. Pressure cook on high “normal” setting for 45 minutes.
6. Allow to depressurize naturally.
7. Serve along with your favorite sides.

Dutch Oven Garlic Chicken

Ingredients:

• 1 whole chicken – thawed
• 2 tbsp minced garlic
• 2 tbsp butter

Glaze:

• 1/4 cup molasses
• 1/2 tbsp mustard powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp Himalayan salt

Instructions:

1. Preheat the oven to 375 degrees.
2. Coat inside of Dutch oven with butter, lard, or tallow. I use my cast iron Dutch oven for this recipe.
3. Place 1/2 of the garlic in bottom of Dutch oven and place chicken on top.
4. Stuff a sliced apple inside of chicken, rub the outside of the chicken with butter and top with remaining garlic.
5. Cover and cook 1 1/2 – 2 hours. Start checking every 15 minutes after the first hour. Cooking times will vary depending in each oven.
6. Cook until it reaches 160 degrees.
7. Once the chicken reaches 160 degrees, prep your glaze.
8. Combine all glaze ingredients in a small bowl and whisk then brush on top of the chicken.
9. Bake an additional 20-30 minutes uncovered to let the glaze cook and the skin crisp.
10. Remove and let sit for 10 minutes before cutting.
11. Enjoy!

*Air fryer – cook at 360 degrees for 30 minutes breast side down. Then flip and cook another 20 minutes until internal temps reach 165 degrees and the juice is clear.

Birria

Birria is an iconic Mexican dish. This recipe is typically made with goat, lamb, or beef meat. We personally prefer it with goat meat but beef meat in this recipe is great too! We have yet to try it with lamb. This is a wonderful whole food dinner dish. You can eat it as a stew, on tacos, or even served with sides. We love to eat it with beans and tortillas.

Ingredients:

• 5 ancho peppers – stems and seeds removed
• 5 guajilla peppers – stems and seeds removed
• 2-3 chiles de arbor – optional – will make dish spicier
• 1 tbsp tallow (or lard, butter, olive oil)
• 1 large white onion – chopped
• 3 large tomatoes – chopped
• 5 cloves garlic – minced
• 1 tbsp oregano
• 1 tbsp Himalayan salt
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp ground ginger
• 1 tsp black pepper
• 1/2 acv
• 2 large roasted tomatoes – chopped
• 4 cups bone broth – separated
• 3.5 lbs meat chuck roast

Instructions:

1. Heat large pan to medium heat and add dried peppers. Dry toast them in a hot pan 1-2 minutes per side until skin darkens.
2. Remove from heat and place peppers in a hot water bath for 20 minutes.
3. While peppers are rehydrating, heat tallow same pan on medium heat.
4. Add onion + tomatoes and cook for 5 minutes to soften.
5. Add garlic and cook another minute or two while stirring.
6. Add cooked onion, tomatoes, and garlic to a blender and blend.
7. Remove soften chilies and add them to blender – reserve the water that the peppers were soaking in.
8. Add seasonings to the blender along with acv and 1 cup bone broth. Blend until smooth. It should be thick. You can strain it for a smoother sauce.
9. Cut goat meat (or whatever meat you are using) into large chunks and add to large bowl.
10. Pour barria sauce over meat and rub into meat. Cover and marinate meat in fridge for 2 hours at minimum – even better over night.
11. When ready to cook, add meat with all the marinade, chop roasted tomatoes and remaining 3 cups of both broth to instapot. Pressure cook on high “normal” setting for 60 minutes. Let depressurize on its own. If you want to turn it into a stew, add extra broth.  steam veggies separately so they don’t over cook in instapot.
12. You can eat the meat in chunks or shred the meat if putting it on tacos.

We like to serve this in chunks with beans and tortillas on the side. We also shred the meat and put it on tacos. Many people serve this dish over rice. This dish would still be delicious if you serve it with potatoes and veggies on the side. And some people eat this dish like a meat stew. So many options and all are delicious!