Slow cooked Asian-style goat shoulder served with fresh herbs and rice

Mouthwatering Asian-Style Slow Cooked Goat Shoulder

Name: Mouthwatering Asian-Style Slow Cooked Goat Shoulder
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 4
Cuisine: Asian
Ingredients: 2 kg Goat shoulder, bone-in, skin removed (choose fresh, firm meat with a light red color); 2 tbsp Vegetable oil (choose a neutral oil with a high smoke point); 6 pieces Garlic cloves (fresh, firm, and unblemished); 2 inch piece Ginger (fresh, firm, and juicy); 3 pieces Star anise; 2 sticks Cinnamon stick (or cassia bark); 4 tbsp Soy sauce (choose low sodium for milder saltiness); 1 tbsp Fish sauce (optional, for deeper umami flavor); 2 tbsp Brown sugar (light or dark as preferred); 5 pieces Cloves (whole); 1 tsp Black peppercorns (whole); 500 ml Water or chicken broth (unsalted or low sodium broth preferred); 4 pieces Spring onions (green parts only, for garnish); a handful n/a Fresh coriander leaves (cilantro) for garnish; 4 pieces Lime wedges (for serving)

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medium

6 hour 30 min

Nutritional value per serving

Calories600kcal

Carbs10gram

Fat35gram

Protein55gram

Ingredients

Quantity

Goat shoulder, bone-in, skin removed (choose fresh, firm meat with a light red color)2 kg
Vegetable oil (choose a neutral oil with a high smoke point)2 tbsp
Garlic cloves (fresh, firm, and unblemished)6 pieces
Ginger (fresh, firm, and juicy)2 inch piece
Star anise3 pieces
Cinnamon stick (or cassia bark)2 sticks
Soy sauce (choose low sodium for milder saltiness)4 tbsp
Fish sauce (optional, for deeper umami flavor)1 tbsp
Brown sugar (light or dark as preferred)2 tbsp
Cloves (whole)5 pieces
Black peppercorns (whole)1 tsp
Water or chicken broth (unsalted or low sodium broth preferred)500 ml
Spring onions (green parts only, for garnish)4 pieces
Fresh coriander leaves (cilantro) for garnisha handful n/a
Lime wedges (for serving)4 pieces

This juicy and tender Asian-style slow cooked goat shoulder is infused with aromatic spices and savory flavors, making for a delightful meal that melts in your mouth. This recipe is designed for home cooks of all skill levels and uses simple ingredients commonly found in supermarkets. The total cost of the ingredients is approximately 20 USD / 18 EUR / 16 GBP / 1600 INR. The whole dish provides about 4 servings and totals roughly 2400 kcal (600 kcal per serving). It is suitable for those following a high protein, moderate carb diet. The cooking process is straightforward but requires patience, with a total time of approximately 7 hours, including 30 minutes of preparation and 6.5 hours of slow cooking. This recipe emphasizes safe food handling practices and ensures your goat meat is perfectly cooked to a safe internal temperature of 75°C (165°F).

Preparation instructions

Prepare the marinade and spices

1Peel and finely chop the garlic and ginger. In a bowl, combine the garlic, ginger, soy sauce, fish sauce (if using), and brown sugar. Mix well until the sugar dissolves. This marinade will tenderize the meat and infuse rich Asian flavors.

Season the goat shoulder and sear

2Pat dry the goat shoulder with paper towels to remove excess moisture (this helps get a good sear). Rub the meat with the marinade, making sure to coat all sides evenly. Let it sit for 15 minutes at room temperature. Heat the vegetable oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Add the goat shoulder and sear it well on all sides until browned (about 3-4 minutes per side). This develops flavor through caramelization.

Add spices and liquid for slow cooking

3Add star anise, cinnamon sticks, cloves, and black peppercorns around the meat in the pot. Pour in the water or broth to come halfway up the meat but not covering it completely. Bring the liquid to a simmer on the stovetop.

Slow cook the goat shoulder

4Cover the pot with a lid and transfer it to a preheated oven at 140°C (285°F) or keep simmering on the stovetop at low heat. Let it cook slowly for about 6 hours, basting the meat occasionally with cooking juices. This slow cooking breaks down collagen, making meat tender and juicy.

Check for doneness and safety

5Check the internal temperature of the goat shoulder with a meat thermometer; it should reach at least 75°C (165°F) for safe consumption. The meat should be tender enough to pull apart easily with a fork. If not yet tender, cook for a bit longer, checking every 30 minutes. Avoid opening the lid frequently to retain moisture and heat.

Rest and garnish the meat

6Remove the goat shoulder from the pot and let it rest for 10 minutes. Slice or shred the meat. Garnish with chopped spring onions and fresh coriander leaves. Serve with lime wedges to brighten the flavors.

Cooking Tips

1Ensure all cutting boards and utensils used for raw goat meat are thoroughly cleaned with hot soapy water to avoid cross-contamination.

2If you do not have an oven-safe pot, transfer the contents to a slow cooker after searing and cook on low for 6-8 hours.

3For an extra depth of flavor, marinate the goat shoulder in the soy-garlic-ginger mixture overnight in the refrigerator.

4Leftovers can be refrigerated for up to 3 days or frozen for 3 months. Reheat thoroughly before eating.

Equipment Needed

Sharp knife
Cutting board
Mixing bowl
Heavy-bottomed pot or Dutch oven (oven-safe if using oven cooking)
Meat thermometer
Cooking spoon
Oven or stovetop
Tongs

Grocery Shopping List

[ ] Goat shoulder, 2 kg (~$15): Select fresh, firm meat with a light red color.
[ ] Vegetable oil, 2 tbsp (~$0.50): Use neutral oil with high smoke point like canola or sunflower.
[ ] Garlic cloves, 6 pieces (~$0.30): Choose firm cloves without sprouts.
[ ] Fresh ginger, 2 inch piece (~$0.40): Look for smooth, unwrinkled skin.
[ ] Star anise, 3 pieces (~$1, optional if available at Asian markets)
[ ] Cinnamon sticks, 2 pieces (~$1)
[ ] Soy sauce, 4 tbsp (~$0.50): Low sodium recommended.
[ ] Fish sauce, 1 tbsp (~$0.20, optional)
[ ] Brown sugar, 2 tbsp (~$0.10)
[ ] Whole cloves, 5 pieces (~$0.20)
[ ] Black peppercorns, 1 tsp (~$0.10)
[ ] Chicken broth or water, 500 ml (~$0.50 if broth)
[ ] Spring onions, 4 pieces (~$0.50)
[ ] Fresh coriander (cilantro) (~$0.50)
[ ] Lime, 4 pieces (~$1)

Total approximate cost: $20

Tip: Visit an Asian market for authentic spices at reasonable prices and fresher herbs.

FAQ

Can I use a slow cooker for this recipe?

Yes, after searing the meat and adding all spices and liquids, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender and reaches an internal temperature of at least 75°C (165°F).

How do I know when the goat shoulder is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 75°C (165°F), which ensures it is safe to eat. The meat should be very tender and easy to pull apart with a fork.

Can I prepare this recipe without soy sauce or fish sauce?

You can substitute soy sauce with tamari or coconut aminos for gluten-free options. Fish sauce adds umami but can be omitted if unavailable; consider adding a bit of miso paste or mushroom seasoning to compensate.

How long can leftovers be kept?

Stored in an airtight container and refrigerated, leftovers can be kept for up to 3 days. To freeze, wrap tightly and use within 3 months. Reheat until steaming hot before serving.