Whole Roasted Goat Al Asador
A classic Argentinian recipe for cooking whole goat over an open fire
Goat Al Asador
- 1 ea Whole Goat
- 3 ea Mixed squash
- 1 parsley Bunch Chopped
- 4 rosemary Sprigs Leaves Removed
- 3 c water
- 4 ea Garlic Cloves
- 1/2 c salt
- 1/2 c red vinegar vinegar
- ½ c sugar
- 1 ea orange zest thinly sliced
- 1 oz oregano
- Place all ingredients in a pot and simmer for 5 min
- 10 ea red onions
- TT Salt/ Pepper
- 2 oz evoo
- 2 c. water
- 1 c. Vinegar
- 1 ea Dried chilis
- 1 T dried oregano
- 1 ea purple cabbage
- 3 ea oranges cleaned and sliced
Butcher & Tie the Goat
Hack or cut the sternum once through spread rib cage open. Once you can get your hatchet in the chest cavity begin to break inner clavicle bones so when you push on the ribs it breaks open.
Apply pressure until ribs stay open. Cut out dangling pieces inside lamb and separate bone connecting inner thighs on the hind legs once separate apply pressure to make sure they are not touching. Tie all legs to cross bars with steel wire. Be sure not make it too tight or the wire will tear through. For additional support tie metal wires through mid back and around cross bars. (see video)
Cooking the Lamb
Do not be scared to get some heat into it early. Meat should be tilted on stake toward the fire, exposed bone side facing the heat. Cook 5-6 hours on the bone side, then 1 hour on the skin side. Get direct heat onto it and judge timing by how your Easter party is going. Watch the meat - you may need to push the post up and down, depending on how it looks and if certain parts need more fire attention.
After about 5 hours, you will start to see the shoulders bleed and the collagen start to give on the skin side. It’s time to turn animal over on its stake and continue to cook. The whole process may take up to 7 hours and you will get the best results when you have more time flexibility. The longer it cooks, the more the animal looks like a succulent confit, rather than a roast.
Clean and cut the red onions in half
In a dutch oven sear the onions one by one and remove.
Once seared deglaze with water and vinegar and allow to bring to a simmer
Add chilis and oregano and onions back. Place Next to the fire and slow cook once tender and remove onions and shave cabbage into the pot and allow to steam inside while pot is still warm.