Slow cooked Asian style goat leg garnished with herbs

Melt-in-Your-Mouth Asian Style Slow Cooked Goat Leg

Name: Melt-in-Your-Mouth Asian Style Slow Cooked Goat Leg
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1.5 kg Goat leg, bone-in, skin removed (when buying look for fresh, firm meat with a light red color); 5 pieces Garlic cloves, peeled and minced; 2 tbsp Fresh ginger, peeled and minced; 3 tbsp Soy sauce (dark or light, based on preference); 1 tbsp Fish sauce (for authentic Asian flavor, can substitute with extra soy sauce); 2 tbsp Brown sugar or palm sugar; 3 pieces Star anise (whole); 1 piece Cinnamon stick (about 3-inch piece); 4 pieces Cloves (whole); 1 tsp Black peppercorns (whole); 1 large Onion, sliced; 500 ml Water or beef broth (to cover part of the meat); 2 tbsp Vegetable oil or neutral oil for searing; 3 tbsp Fresh cilantro or green onions (for garnish)

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medium

6 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs10gram

Fat25gram

Protein40gram

Ingredients

Quantity

Goat leg, bone-in, skin removed (when buying look for fresh, firm meat with a light red color)1.5 kg
Garlic cloves, peeled and minced5 pieces
Fresh ginger, peeled and minced2 tbsp
Soy sauce (dark or light, based on preference)3 tbsp
Fish sauce (for authentic Asian flavor, can substitute with extra soy sauce)1 tbsp
Brown sugar or palm sugar2 tbsp
Star anise (whole)3 pieces
Cinnamon stick (about 3-inch piece)1 piece
Cloves (whole)4 pieces
Black peppercorns (whole)1 tsp
Onion, sliced1 large
Water or beef broth (to cover part of the meat)500 ml
Vegetable oil or neutral oil for searing2 tbsp
Fresh cilantro or green onions (for garnish)3 tbsp

This Asian style slow cooked goat leg recipe will give you juicy, tender meat infused with aromatic spices and flavors. The slow cooking process breaks down the tough fibers of the goat leg, making it incredibly tender and delicious. This recipe costs approximately $20 (18€ / £16 / ₹1600) for all ingredients and yields 4 servings. Each serving contains about 450 kcal. It is gluten-free and suitable for a hearty, meat-rich diet. The recipe is rated as medium difficulty and takes about 7 hours total including prep and slow cooking time. Food safety is prioritized with clear instructions on safe internal cooking temperatures for goat meat (minimum 63°C or 145°F).

Preparation instructions

Prep and Marinate the Meat

1Start by cleaning the goat leg with cold water and pat dry with paper towels. In a large bowl, combine minced garlic, minced ginger, soy sauce, fish sauce, and brown sugar. Add the goat leg to the marinade, rub well to coat, and let it sit for at least 30 minutes to 1 hour at room temperature (within safe food handling times) or refrigerate overnight for deeper flavor.

Sear the Goat Leg for Extra Flavor

2Heat the vegetable oil in a large pan over medium-high heat. Carefully place the goat leg and sear on all sides until browned, about 3-4 minutes per side. This step adds great depth of flavor and locks in juices.

Prepare the Slow Cooking Pot

3If using a slow cooker or a heavy pot, place the seared goat leg inside. Add the star anise, cinnamon stick, cloves, and black peppercorns on top of the meat. Add sliced onion and pour in water or beef broth to cover about half to two-thirds of the meat. This will keep the meat moist during cooking.

Slow Cook the Goat Leg

4Cover the pot with a lid and cook on low heat for 6 to 7 hours. If using an oven, set it to 150°C (300°F) and cook covered for the same time. Check occasionally to ensure liquid hasn't evaporated completely; add small amount of water if needed. The meat is safe to eat when the internal temperature reaches at least 63°C (145°F) for medium rare, but slow cooking aims for tender, falling-off-the-bone texture which will usually be around 85-90°C (185-194°F). Use a meat thermometer to check the thickest part of the leg.

Rest and Serve

5Once cooked, remove the goat leg from the pot and let it rest for 10 minutes before slicing. This allows juices to redistribute. Serve garnished with chopped fresh cilantro or green onions alongside steamed rice or vegetables.

Cooking Tips

-When buying goat leg, ask your butcher for fresh, firm meat with no off odors for best flavor and tenderness.

-To speed up cooking, cut the goat leg into smaller chunks, but slow cooking whole keeps it juicy.

-Avoid cross-contamination by using separate cutting boards and utensils for raw goat and other ingredients.

-Keep the cooking temperature low and slow to break down tough connective tissues for tender results.

-Store leftovers in an airtight container in the fridge and eat within 3 days, or freeze for longer storage.

Equipment Needed

Slow cooker or heavy casserole pot with lid
Large pan for searing
Meat thermometer
Knife and cutting board
Mixing bowl
Measuring spoons and cup

Shopping List

[ ] 1.5 kg Goat leg (about $15) - Choose fresh meat with firm texture and no unpleasant smell.
[ ] Garlic cloves, 5 pcs (about $0.50) - Look for firm, unblemished cloves.
[ ] Fresh ginger, small piece (~2 tbsp minced) (about $0.30) - Choose ginger that is firm and smooth.
[ ] Soy sauce, 3 tbsp (about $0.20) - Use your preferred type (light or dark).
[ ] Fish sauce, 1 tbsp (about $0.30) - Check expiration and smell to ensure freshness.
[ ] Brown sugar or palm sugar, 2 tbsp (about $0.10) - Substitute with white sugar if needed.
[ ] Star anise, 3 pieces (about $0.40) - Buy whole for best flavor.
[ ] Cinnamon stick, 1 piece (about $0.20) - Prefer whole stick over powdered.
[ ] Cloves, 4 pieces (about $0.10) - Whole cloves have better aroma.
[ ] Black peppercorns, 1 tsp (about $0.05) - Freshly ground if possible.
[ ] 1 large onion (about $0.50) - Choose firm onion with dry skin.
[ ] Water or beef broth, 500 ml (about $0.30) - Using broth will add extra flavor.
[ ] Vegetable oil, 2 tbsp (about $0.20) - Choose a neutral oil such as canola.
[ ] Fresh cilantro or green onions for garnish (about $0.50)

Total Approximate Cost: $18.15

FAQ

What internal temperature should goat meat be cooked to?

Goat meat should be cooked to a minimum internal temperature of 63°C (145°F) to ensure safety. For slow-cooked goat leg, temperatures of 85-90°C (185-194°F) are common to achieve tender, falling-off-the-bone texture.

Can I use a pressure cooker instead of slow cooking?

Yes, a pressure cooker can be used to speed up the process, reducing cooking time to about 1.5 to 2 hours. Adjust liquid quantity and follow your pressure cooker's instructions carefully.

How do I know the goat leg is fully cooked?

Apart from reaching the safe internal temperature, the meat should be tender enough to pull apart easily with a fork and not have any toughness.

Can I substitute soy and fish sauce if I don’t have them?

You can substitute soy sauce with tamari sauce for gluten-free option or extra salt. Fish sauce adds umami; if unavailable, a small amount of anchovy paste or oyster sauce can be alternatives.

How to avoid cross-contamination when handling raw goat meat?

Use separate cutting boards and utensils for raw meat and vegetables. Wash your hands thoroughly before and after handling raw meat. Clean all surfaces and tools with hot soapy water.