Korean Braised Goat and Dumplings
wshighlandvillage We had so much fun with Chef Chris Shepherd last night at the #TitaniumTour event! He cooked up his famous goat dumplings from @underbellyhou and steak from @onefifthhouston. It was delicious and one lucky person won an 11″ @hestanhome NanoBond fry pan! Thanks for everyone who attended and @cshepherd13 for the delicious meal!
charred12Looks like it was an amazing event! 😁
wshighlandvillage@charred12 we had such a great time!
hestanhomeDefinitely one for the books! Such great memories!!
Prepared by Chef Chris Shepherd of Underbelly – Houston, TX
For the goat:
- 1 large bone-in goat leg (about 3 pounds)
- 1 pound onions, chopped
- 1 pound carrots, chopped
- 1 pound celery, chopped
- ¼ cup garlic cloves
For the dumplings:
- ¼ cup neutral vegetable oil
- 4 ounces Korean rice dumplings, cut into 1-inch pieces 2 ounces julienned white onion
- 2 ounces gochujang base (Korean red pepper paste) 2 tbsps beer (lager)
- 2 tbsps butter
- 2 tbsps sliced green onion (from about 2 onions)
- In a large stockpot, add goat, onions, carrots, celery and garlic. Fill pot with water so that all ingredients are completely submerged. Bring to a boil over high heat, then reduce to a simmer. Let simmer at least 7 hours or overnight.
- Strain goat and discard liquid. When meat is cool enough to handle, pull meat and discard bones. Set aside. (The pulled meat will keep in a resealable plastic bag in the refrigerator for up to 4 days.)
- In a skillet over medium-high heat, add oil and then rice cakes. Cook, stirring occasionally, until dumplings get golden brown color in spots, about 6 minutes.
- Add onion and 8 ounces of pulled goat meat and cook, stirring, until mixture is well combined and warm throughout. Add gochujang and beer. Gently swirl in butter.
- To serve, divide among bowls and garnish with the green onion. Serve immediately.
One Fifth Houston Rib Eye
- 1 (16-oz) prime rib eye
- 2 tbsp oil
- 1/4 lb butter
- 1 head garlic, roasted in 300°F oven for 30 minutes
- 5 sprigs of thyme
- Salt and pepper to taste
- Preheat skillet to medium-high, then add oil. Oil shouldn’t smoke but should be very close.
- Season steak with salt and pepper. Add steak to pan. Press down on meat, but do not move.
- Cook steak until it is 1/4 of the way cooked through on that side, about 3 minutes. Flip steak away from you to avoid splashing oil. Do not move steak until it is cooked 1/4 of the way through on this side, about 3 minutes.
- Add butter, garlic and thyme. Baste steak by splashing oil over it for 30 seconds. Flip and baste for another 30 seconds.
- Remove from heat and let rest.