Jessica Tomlinson
Director of Culinary
Ford’s Garage

Australian Goat Bulgogi Tacos

Recipe courtesy of Chef Jessica Tomlinson

Sponsor: True Aussie Beef & Lamb

Servings: 12

Ingredients

Braised Goat

• 6 1/2 lbs goat neck meat, diced
• 1 Tbsp kosher salt
• 2 tsp black pepper
• 1/2 cup canola oil
• 1 lb onions, rough chop
• 2 Tbsp minced garlic
• 1 Tbsp minced fresh ginger
• 1 tsp red chile flakes
• 1/2 cup soy sauce
• 1/2 cup orange juice
• 2 cups water

Scallion Pancakes

• 2 cups flour
• 1 ¼ cups boiling water
• 1/4 cup sesame oil
• 1/2 cup scallions, thinly sliced
• 1/4 cup canola oil
• As needed kosher salt

For assembly:

• 2 oz carrots, julienne
• 2 oz cucumber, julienne
• 1 tsp lime juice
• ¼ tsp kosher salt
• 2 each scallion pancakes
• 4 oz braised goat, warm
• 2 tsp hoisin
• 6 each jalapeños, sliced
• 2 tsp chopped cilantro

Directions

1. For the braised goat: Place the goat in a large mixing bowl. Toss with the salt and pepper to evenly coat.
2. Add the oil to a rondeau set over high heat. Add half the amount of goat to the pan and sear on all sides for 1 to 2 minutes to get a good crust on the outside.
3. Place goat in a deep hotel pan. Repeat cooking the remaining goat.
4. Add the remaining braised goat ingredients.
5. Cover with foil, place in a 300 degree F oven and braise for 2 ½ hours.
6. For the scallion pancakes: Place the flour in a mixing bowl along with the boiling water. Mix well until fully incorporated; let dough rest for 30 minutes.
7. Divide the dough into 1-oz portions, roll out to ¼-in thin rounds. Brush with sesame oil and place 1 tsp of scallions on dough; roll up and roll out again to make a scallion pancake.
8. Place some canola oil in a sauté pan, place scallion pancake on pan, and cook each side for 2 minutes. Remove from heat and sprinkle with salt.
9. For each serving: In a small bowl, toss the carrot, cucumbers, lime juice, and salt together.
10. Evenly distribute the vegetable mixture into 2 scallion pancakes. Top with warmed braised goat. Garnish with a drizzle of hoisin and top with the jalapeños and cilantro.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams