Tender Asian-Style Slow Cooked Goat Fillet
Nutritional value per serving
Calories450kcal
Carbs15gram
Fat20gram
Protein35gram
Ingredients
- Goat fillet (choose fresh, firm, and bright red color)800 g
- Soy sauce (light)4 tbsp
- Hoisin sauce (check for gluten-free if needed)2 tbsp
- Fresh ginger (peeled and finely chopped)2 tbsp
- Garlic cloves (finely minced)4 piece
- Brown sugar1 tbsp
- Rice wine vinegar2 tbsp
- Sesame oil1 tbsp
- Ground black pepper1/2 tsp
- Chopped green onions (for garnish)3 tbsp
- Water or beef broth (prefer broth for richer flavor)150 ml
This Asian-style slow cooked goat fillet is a tender, flavorful, and comforting dish perfect for home cooks looking to experiment with goat meat. The slow cooking process softens the meat thoroughly, melding it with aromatic Asian spices and sauces for rich taste. This recipe costs approximately $15 / €14 / £12 / ₹1100 for all ingredients and yields about 4 servings, each with approximately 450 kcal. The dish suits those enjoying a balanced diet and is of medium complexity. Total time from prep to plate is about 4 hours 40 minutes, mostly involving slow cooking that requires minimal active work. Essential food safety tips are included to ensure safe consumption.
Preparation instructions
Prepare the marinade
1In a medium bowl, combine soy sauce, hoisin sauce, chopped ginger, minced garlic, brown sugar, rice wine vinegar, sesame oil, and ground black pepper. Stir well until sugar dissolves. This marinade will infuse the goat fillet with sweet and savory Asian flavors.
Marinate the goat fillet
2Place the goat fillet in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the fillet is fully coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor absorption.
Sear the fillet
3Heat a large skillet over medium-high heat. Remove fillet from marinade, reserving the marinade. Sear the fillet on all sides for about 2-3 minutes per side until browned. This step seals in juices and develops flavor.
Prepare for slow cooking
4Transfer the seared fillet to a slow cooker. Pour the reserved marinade along with 150 ml of water or beef broth into the cooker around the fillet. Cover with the lid.
Slow cook the goat fillet
5Cook on low heat for 4 hours or until the meat is tender and reaches an internal temperature of 70°C (160°F) for safety. Use a meat thermometer inserted into the thickest part to check temperature. Resting for 10 minutes after cooking helps juices redistribute.
Serve and garnish
6Slice the fillet against the grain and garnish with chopped green onions. Serve with steamed rice or vegetables as desired.
Cooking Tips
1If you don’t have a slow cooker, you can cook the fillet in a covered, oven-safe pot at 150°C (300°F) for about 4 hours in the oven.
2Avoid cross-contamination by using separate utensils and cutting boards for raw goat meat and other ingredients.
3Always use a food thermometer to ensure goat meat reaches at least 70°C (160°F) internally for safe consumption.
4For a spicier variation, add 1-2 finely chopped fresh chili peppers to the marinade.
Equipment Needed
- Cutting board
- Sharp knife
- Medium mixing bowl
- Measuring spoons and cup
- Resealable plastic bag or shallow dish for marinating
- Large skillet or frying pan
- Slow cooker (or oven-safe pot with lid for oven method)
- Meat thermometer
- Serving platter or plates
Grocery Shopping List
- [ ] Goat fillet (~800g) - Approximately $12. Choose a fresh piece with even color and firmness.
- [ ] Soy sauce (light) - ~$2 for a bottle. Opt for low sodium if preferred.
- [ ] Hoisin sauce - ~$3 for a jar. Check for your preferred sweetness level.
- [ ] Fresh ginger - ~$0.50 for a small piece. Choose firm and smooth skin.
- [ ] Garlic cloves - ~$0.30 for a bulb. Look for tight skin and no sprouts.
- [ ] Brown sugar - ~$1 for a small bag. Organic or natural brown sugar adds nice flavor.
- [ ] Rice wine vinegar - ~$2 for a bottle. Pick clear, good quality vinegar.
- [ ] Sesame oil - ~$3 for a small bottle. Use toasted sesame oil if possible for richer flavor.
- [ ] Ground black pepper - ~$1 for a small container.
- [ ] Green onions - ~$0.75 for a bunch. Fresh, bright green stalks are best.
- [ ] Beef broth or stock (optional) - ~$2 for a carton or can.
Total estimated cost: $15.50
FAQ
Can I use goat shoulder instead of fillet?
Yes, goat shoulder is suitable for slow cooking and will become very tender, but cook time may be longer due to the tougher cut.
Do I have to marinate the goat fillet overnight?
Marinating overnight gives better flavor, but at least 1 hour is sufficient if you’re short on time.
How do I know when the goat fillet is fully cooked and safe to eat?
Use a meat thermometer to check that the internal temperature reaches at least 70°C (160°F). The meat should be tender and no longer pink inside.
Can I prepare this recipe without a slow cooker?
Yes, you can cook the marinated fillet covered in an oven-safe pot at 150°C (300°F) for about 4 hours until tender.