A searingly hot braise of goat

A searingly hot braise of goat

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This method is suitable for any cut of the goat. Trim 1 kg of goat meat of all sinew and cut into 3 cm cubes. In a sand pot or a heavy-based pan, heat 3 tablespoons of peanut oil and lightly brown a whole head of peeled and lightly smashed garlic. Add a couple of star anise and 1 teaspoon of fennel seeds and the goat meat. Turn the meat around in the pan a few times until hints of garlic and spices can be sensed. Add 2 tablespoons of dark soy sauce, 1 teaspoon of sugar and 3 tablespoons of water, bring to a simmer and cover the pan. Cook over low heat for 2 hours, stirring and topping up with water from time to time, until the meat is tender, the water has evaporated and the mixture is a slick of oil and dark meat juices. Serve hot, straight o‹ the stove.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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