Chef Jessica Tomlinson Aussie Goat Bulgogi Tacos
- Prep time 30Min
- Cook time 2Hr, 15Min
- Technique Braise
- Meat Goat
- Cut Neck
- Serves 12
Braised goat in a sweet and umami marinade, fresh cucumber and carrots, scallion pancakes, and jalapeños.
Ingredients
Braised Goat
- 6 1/2 lbs goat neck meat, diced
- 1 Tbsp kosher salt
- 2 tsp black pepper
- 1/2 cup canola oil
- 1 lb onions, rough chop
- 2 Tbsp minced garlic
- 1 Tbsp minced fresh ginger
- 1 tsp red chile flakes
- 1/2 cup soy sauce
- 1/2 cup orange juice
- 2 cups water
Scallion Pancakes
- 2 cups flour
- 1 ¼ cups boiling water
- 1/4 cup sesame oil
- 1/2 cup scallions, thinly sliced
- 1/4 cup canola oil
- As needed kosher salt
For assembly:
- 2 oz carrots, julienne
- 2 oz cucumber, julienne
- 1 tsp lime juice
- ¼ tsp kosher salt
- 2 each scallion pancakes
- 4 oz braised goat, warm
- 2 tsp hoisin
- 6 each jalapeños, sliced
- 2 tsp chopped cilantro
Method
- For the braised goat: Place the goat in a large mixing bowl. Toss with the salt and pepper to evenly coat.
- Add the oil to a rondeau set over high heat. Add half the amount of goat to the pan and sear on all sides for 1 to 2 minutes to get a good crust on the outside.
- Place goat in a deep hotel pan. Repeat cooking the remaining goat.
- Add the remaining braised goat ingredients.
- Cover with foil, place in a 300 degree F oven and braise for 2 ½ hours.
- For the scallion pancakes: Place the flour in a mixing bowl along with the boiling water. Mix well until fully incorporated; let dough rest for 30 minutes.
- Divide the dough into 1-oz portions, roll out to ¼-in thin rounds. Brush with sesame oil and place 1 tsp of scallions on dough; roll up and roll out again to make a scallion pancake.
- Place some canola oil in a sauté pan, place scallion pancake on pan, and cook each side for 2 minutes. Remove from heat and sprinkle with salt.
- For each serving: In a small bowl, toss the carrot, cucumbers, lime juice, and salt together.
- Evenly distribute the vegetable mixture into 2 scallion pancakes. Top with warmed braised goat. Garnish with a drizzle of hoisin and top with the jalapeños and cilantro.
