질문하기
Goat broth simmered slowly with herbs and aromatics until deeply flavorful. This protein-rich, healthy consommé is prized for its restorative qualities at family gatherings.
Rinse the goat meat thoroughly under cold water, then transfer to a large stockpot and cover with cold water (at least 12 cups). Bring to a gentle boil over medium-high heat, skimming off any foam as it appears.
Reduce heat to low and add onion (halved), carrots, celery, garlic cloves, tomatoes (quartered), and bay leaves. Simmer uncovered for 2 hours, maintaining a gentle simmer for clarity.
Stir in the kosher salt, black peppercorns, and dried oregano. Continue simmering for another 1.5 to 2 hours until the goat is tender and the broth is richly flavored. Add water if needed to maintain original volume.
Remove the goat meat and vegetables using a slotted spoon. Strain the broth through a fine-mesh sieve or cheesecloth for extra clarity.
Return the strained broth to the pot, adjust seasoning if needed, and stir in fresh chopped cilantro just before serving. Serve hot, optionally garnishing with reserved goat meat.
