Slow-Cooked Garlic Goat Neck: Tender, Flavorful Perfection
Nutritional value per serving
Calories400kcal
Carbs5gram
Fat25gram
Protein35gram
Ingredients
- goat neck (fresh, trimmed of excess fat)1 kg
- garlic cloves (fresh, peeled)6 piece
- onion (medium, sliced)1 piece
- olive oil (extra virgin)3 tbsp
- fresh rosemary sprigs2 piece
- fresh thyme sprigs2 piece
- salt (preferably sea salt)1.5 tsp
- black pepper (freshly ground)1 tsp
- water or low-sodium broth250 ml
- lemon juice (freshly squeezed)2 tbsp
This slow-cooked garlic goat neck recipe is perfect for home cooks seeking a tender, flavorful dish with minimal fuss. Goat neck, when slow-cooked, becomes melt-in-your-mouth tender and absorbs the aromatic garlic, herbs, and spices beautifully. This recipe uses common supermarket ingredients and basic kitchen tools, making it approachable for cooks of all levels. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1100, delivering about 4 servings, each with around 400 kcal. This dish fits well into a high-protein, low-carb diet. Difficulty is easy, with a total cooking and preparation time of about 4.5 hours. Food safety is emphasized with recommended internal cooking temperatures and safe handling practices to ensure a delicious and safe meal. Enjoy a comforting, hearty dish that's sure to impress!
Preparation instructions
Prepare the goat neck and garlic
1Rinse the goat neck under cold water and pat dry with paper towels. Peel and smash garlic cloves slightly with the flat side of a knife to release aroma. This is essential for flavor infusion during cooking. This initial preparation takes about 10 minutes.
Sear the goat neck
2Heat olive oil in a heavy skillet or pan over medium-high heat. When hot, add the goat neck and sear on all sides until browned, about 4-5 minutes per side. This seals in juices and adds flavor. Remove and set aside. Searing takes approximately 15 minutes.
Sauté onions and garlic
3In the same pan, add sliced onions and smashed garlic cloves. Sauté for 4-5 minutes until translucent and fragrant, enhancing the dish's taste.
Transfer to slow cooker
4Place seared goat neck in the slow cooker. Add sautéed onions, garlic, rosemary, thyme, salt, pepper, and pour the water or broth over the meat. The liquid should cover about half of the meat to keep it moist during slow cooking.
Slow cook the goat neck
5Cover and cook on low heat setting for 4 to 5 hours, or until the meat is tender and easily pulls away from the bone. The internal temperature should reach a safe minimum of 160°F (71°C) for goat meat, as measured with a meat thermometer. Slow cooking tenderizes the meat thoroughly.
Finish and serve
6Once cooked, carefully remove the goat neck and let it rest for 10 minutes. Optionally, stir in fresh lemon juice into the sauce for brightness. Slice or shred the meat and serve with your favorite sides. Resting helps juices redistribute, keeping meat moist.
Cooking Tips
1Use a meat thermometer to check the internal temperature of the goat neck to ensure it reaches at least 160°F (71°C), which makes it safe and tender.
2If you don't have a slow cooker, you can cook the goat neck in an oven-safe pot at 150°C (300°F) covered for 3.5 to 4.5 hours.
3Marinate the goat neck with some olive oil, lemon juice, salt, pepper, and garlic overnight in the fridge for enhanced flavor.
4To prevent cross-contamination, use separate cutting boards and knives for raw meat and other ingredients, and wash your hands thoroughly after handling raw meat.
5Add a splash of vinegar or lemon juice during cooking to help tenderize the meat and enhance flavor.
Equipment
- Slow cooker
- Heavy skillet or frying pan
- Knife
- Cutting board
- Meat thermometer
- Tongs or spatula
- Measuring spoons
- Spoon or spatula for stirring
Shopping List
- [ ] Goat neck (fresh, approx. 1 kg) - around $10
- [ ] Garlic cloves (6 pieces) - about $0.50
- [ ] Onion (1 medium) - about $0.30
- [ ] Olive oil (extra virgin, 3 tbsp) - about $0.50 (from a bottle)
- [ ] Fresh rosemary (2 sprigs) - about $1.50
- [ ] Fresh thyme (2 sprigs) - about $1.50
- [ ] Salt and black pepper - staple items, small cost
- [ ] Low-sodium broth or water (250 ml) - broth approx $0.70
- [ ] Lemon (for juice, optional) - about $0.50
Tips: When choosing goat neck, look for firm, fresh meat with a nice color and minimal odor. Fresh herbs should be green and aromatic. Opt for extra virgin olive oil for better flavor and health benefits. Garlic should be firm without sprouting.
FAQ
What is the best internal temperature for cooked goat neck?
The USDA recommends cooking goat meat to an internal temperature of 160°F (71°C) for safety. Slow cooking goat neck to this temperature ensures the meat is tender and safe to consume.
Can I use dried herbs instead of fresh in this recipe?
Yes, you can substitute dried herbs for fresh. Use about one-third of the quantity when using dried herbs, and add them earlier in the cooking process to allow flavors to develop.
How do I know when the goat neck is fully cooked and safe to eat?
Use a meat thermometer to check that the internal temperature has reached at least 160°F (71°C). Additionally, the meat should be tender and easily pull away from the bone.
Can I prepare this recipe without a slow cooker?
Yes, you can slow cook the goat neck in a covered oven-safe pot in the oven at 150°C (300°F) for about 3.5 to 4.5 hours, checking for tenderness.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat thoroughly before eating to ensure food safety.