Chef Guillermo González Beristáin’s Roast Goat

Following the 2017 Latin America’s 50 Best Restaurants award ceremony this fall, Diners Club® Lifetime Achievement Award winner Guillermo González Beristáin shares his recipe for Roast Goat.

Try your hand at Chef Beristáin’s signature dish to his restaurant, Pangea, using the recipe below.

Chef Beristain’s Roast Goat

 

Bean Puree

  • 100 grams beans
  • 2 spoonfuls of garlic
  • 100 grams onion
  • Oregano
  • Salt
  • 50 ml. olive oil

 

Process:

First, perfectly wash the beans to ensure that all impurities are removed, and then place them in a pot with 1 liter of water and the remaining ingredients. Cover the pot and let it cook until the beans are soft. About 5 minutes before removing from heat, add some salt and oregano.

Later, we put the bean mix in a food processor (Thermomix at speed 10), until the mix becomes a cream-like consistency. Once this consistency is gained, add the olive oil in small doses, and reduce the speed to 5. Mix it for 1 minute more and it is completed.

Pumpkin Puree

  • ½ of a pumpkin or “Calabaza de Castilla”
  • 2 spoonfuls of garlic
  • 1 gram paprika
  • 100 grams of butter
  • 180 grams of whipping cream
  • 80 grams of sugar
  • Salt

 

Process:

Cut the pumpkin in half and clean to remove all of the seeds. Combine the butter, garlic, and other ingredientes except the whipping cream. Place in a baking dish and put it in oven for 160 degrees, (50% humidity) for 50 minutes. Once it is cooked, remove the the skin and pulp from pumpkin.  Combine the mixture with the cream. Put everything through the strainer and season.

Poblano Pepper Puree

  • 65 grams pepita seeds
  • 80 grams poblano chiles
  • 10 grams parsley
  • 180 grams peas
  • 100 grams onion
  • 15 grams garlic
  • 160 grams whipping cream
  • Salt and pepper

 

Process:

Place a cooking pot on high heat over a stove top. Add olive oil to pepitas for 1 minute to brown. Add all other ingredients at the same time except the spinach and parsley. Once they have browned, add in spinach and parsley and cook for 1 more minute. Place the mixture in a food processor and incorporate the butter and whipping cream. Liquify for about 5 minutes at a speed 8. Turn off the heat and add seasoning as needed.

Cauliflower & Shitake Puree

  • 1 part cauliflower
  • 8 part Porcini mushrooms
  • 150 grams butter
  • 100 ml. Lincott heavy cream
  • 1 part potato
  • Salt
  • Pepper

 

Process:

In a pot, place the cauliflower, and the potato (already skinned and cut). Add in the mushrooms and cook until the cauliflower is browned. Place this mixture in the food processor and add in the rest of the ingredients, and liquify until you obtain a consistent puree texture.

Goat Pate

  • 1 part goat
  • Cumin
  • Onion
  • Oregano
  • Agar

 

Process:

Clean the goat and place it in an empty bag, vacuum sealed, to cook in the sous vide for 19 hours at 65°C. After this time has passed, combine the liquid that formed during the cooking together with rest of the ingredients creating a mixture.

Debone the goat and mix with the mixture. Obtain a square-like container and place the mixture inside, compacting the meat very well. Place this mixture in the refrigerator and let it set for 6 hours. After this time, use whenever you’d like.

Marinade

  • 4 parts Guajillo pepper
  • 4 parts chili peppers without seeds
  • Touch of chili pepper seasoning
  • 1 cinnamon stick
  • 500 ml. orange juice
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon ground black pepper
  • 2 teaspoons brown sugar
  • ½ of a cilantro bunch

 

Process:

Fry the chili peppers without burning them and set them aside. In a pot, place the rest of the ingredients with the chili peppers, except the cilantro and let it boil. Once it comes to a boil, liquify the mixture and add in the cilantro and seasoning.

Bocanegra Beer Salsa

  • 1 kg. goat bone (from same one that was cooked)
  • 325 ml. Bocanegra Dunkel
  • 1 ½ liter beef stock

 

Process:

In a casserole dish, fry the goat bones with a little olive oil. Add in the beer and let it reduce until the alcohol evaporates. Add in the cooking juices from when the goat was cooked and the beef stock. Let it reduce once more at medium heat, somewhere under 40 minutes. Strain, and ensure consistent mixture.

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