The Australian goat cubes are dusted with 5-spice, seared off and braised until falling off the bone in a beef broth scented with star anise and cinnamon, and given kick and depth with chili garlic paste and honey.
“I love braising, I love the flavor building process. This braising liquid makes a sauce supercharged with flavor.”
-Chef Jessica Tomlinson, Director of Culinary, Ford’s Garage
The wrappers are scallion pancakes like the kind you’d get with Peking duck or served as a starter at Chinese restaurants. Ingenious, simple, and a definite upgrade from a plain-old tortilla. They look great on the plate, too! Inspired by the counterpoint quick-pickled veggies give to a banh-mi sandwich, the veggie garnishes add that crunch and acidic bite to balance everything out. If you’re not sure you or your customers are ready for goat, Jessica has two things to say:
“First of all, Australian Goat is not as strong as you think. It’s milder than some lamb you might have had! Second, flavor combinations like this - a little spicy, lots of umami, a little sweet - can tame more aggressive meat flavors.”
-Chef Jessica Tomlinson, Director of Culinary, Ford’s Garage
Good onya Chef!
Note: Australia is the source of 95-98% of the imported goatmeat in the US, but If you are having trouble with sourcing, you can sub in any braising cut of red meat: lamb shoulder or shank, Brisket burnt ends, Short ribs…all of those would be great.