Slow cooked goat neck served with rich gravy in a rustic dish

Tender Slow-Cooked Goat Neck with Rich Gravy

Name: Tender Slow-Cooked Goat Neck with Rich Gravy
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: International
Ingredients: 1 kg goat neck; 1 piece onion, finely sliced; 4 piece garlic cloves, minced; 2 piece carrots, peeled and chopped; 2 piece celery stalks, chopped; 2 tbsp tomato paste; 500 ml beef or vegetable stock; 2 tbsp olive oil; 2 sprigs fresh thyme (or 1 tsp dried thyme); 2 piece bay leaves; to taste n/a salt; to taste n/a black pepper, freshly ground; 2 tbsp all-purpose flour (optional, for thickening gravy)

Home Page / Slow Cooker Recipes / Slow Cooking Goat Meat with Ease

medium

3 hour

Nutritional value per serving

Calories550kcal

Carbs10gram

Fat30gram

Protein45gram

Ingredients

Quantity

goat neck1 kg
onion, finely sliced1 piece
garlic cloves, minced4 piece
carrots, peeled and chopped2 piece
celery stalks, chopped2 piece
tomato paste2 tbsp
beef or vegetable stock500 ml
olive oil2 tbsp
fresh thyme (or 1 tsp dried thyme)2 sprigs
bay leaves2 piece
saltto taste n/a
black pepper, freshly groundto taste n/a
all-purpose flour (optional, for thickening gravy)2 tbsp

This recipe for slow-cooked goat neck with gravy is a wonderful way to enjoy a less common cut of meat that's full of flavor and becomes incredibly tender when cooked low and slow. Using simple ingredients, common spices, and slow cooking techniques, this recipe results in a luscious gravy and meat so tender it melts in your mouth. The total cost of ingredients is approximately $15 (USD), €14, £12, or ₹1100. This hearty dish provides about 550 kcal per serving and is suitable for those following a high-protein diet. The cooking difficulty is medium due to slow cooking and preparation steps, with a total time of 4 hours, mostly passive cooking time.

Preparation instructions

Prepare the Ingredients

1Wash and pat dry the goat neck pieces. Season generously with salt and pepper. Chop the onions, carrots, celery and mince the garlic. Having all ingredients ready makes the cooking process smooth.

Brown the Meat

2Heat olive oil in a large ovenproof pot or slow cooker insert over medium-high heat. Add goat neck pieces and brown on all sides, about 3-4 minutes per side. This step develops flavor and color. Once browned, remove the meat and set aside.

Sauté Vegetables

3In the same pot, add onions, carrots, celery and garlic. Cook until softened and fragrant, about 5 minutes. This forms the flavorful base of the gravy.

Add Tomato Paste and Herbs

4Stir in the tomato paste, thyme, and bay leaves, cook for 1-2 minutes to deepen flavor.

Deglaze and Add Stock

5Pour in the stock and stir to scrape up any browned bits from the pot bottom — these add richness to the gravy.

Return Meat and Simmer

6Return the browned goat neck to the pot. Cover with a lid, reduce heat to low, and let simmer gently. The total slow cooking time should be around 3 hours, until the meat is fall-apart tender. You can also transfer to a preheated oven at 150°C (300°F) or use a slow cooker on low for the same time.

Check Internal Temperature

7Use a meat thermometer to ensure the goat neck reaches at least 75°C (167°F) for safety. The meat should be tender and almost falling off the bone.

Thicken the Gravy (Optional)

8Remove the meat and keep warm. If you want a thicker gravy, mix flour with some cold water to a paste, then stir into the simmering liquid and cook for 5 more minutes until thickened.

Serve

9Serve the tender goat neck smothered in rich gravy with your favorite sides like mashed potatoes or rice.

Cooking Tips

1Buy fresh goat neck from a reputable butcher and ask for neck slices; avoid any with unpleasant odor or discoloration.

2If you don’t have fresh herbs, dried thyme works well — use about 1 teaspoon instead of fresh.

3Make sure to brown the meat well to develop deep flavor in your gravy.

4Avoid cross-contamination by using separate cutting boards for raw meat and vegetables, and wash hands and utensils thoroughly.

5Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.

Equipment Needed

Large heavy-bottomed pot or Dutch oven with lid (ovenproof if cooking in oven)
Knife and cutting board
Meat thermometer
Stirring spoon
Measuring spoons

Grocery Shopping List

[ ] Goat neck (1 kg) - approx. $10. Choose fresh meat with a clean smell and firm texture.
[ ] Onion (1 large) - approx. $0.50. Select firm onions with dry skin.
[ ] Garlic cloves (4) - approx. $0.30. Look for plump cloves without spots.
[ ] Carrots (2 medium) - approx. $0.60. Select firm, smooth carrots.
[ ] Celery stalks (2) - approx. $0.50. Choose crisp, bright green stalks.
[ ] Tomato paste (2 tbsp) - approx. $0.40. Small can or tube is fine.
[ ] Beef or vegetable stock (500 ml) - approx. $1.20. Use low-sodium for better control of salt.
[ ] Olive oil (2 tbsp) - approx. $0.40 (proportion of a bottle).
[ ] Fresh thyme or dried thyme - approx. $0.60.
[ ] Bay leaves (2) - approx. $0.20.
[ ] Salt and black pepper - pantry staples.
[ ] All-purpose flour (2 tbsp) - pantry staple, approx. $0.05.

Total approximate cost: $15

FAQ

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

The goat neck is fully cooked when the internal temperature reaches at least 75°C (167°F) and the meat is tender enough to easily pull apart with a fork.