Thread: goat stew differing results, any ideas ?

Originally Posted by dannyb

hey team on a recent trip I managed to bag a few goats which I bought home and basically boned it all out and diced it up for stews and curries.
One night this week the wife made a stew that required beer (ale) in the recipe and it was amazingly good and incredibly tender like literally fall apart tender.
Later this week she made a different stew recipe that didn't use beer and the goat was quite chewy, still tasted good but wasn't tender like the previous batch, is the beer the difference ? is there anything else I can marinade the goat in to stop it from being chewy ? anyone got any thoughts or experience in this ?
thanks

Try marinating in Sprite or lemonade for a good few hours. The fillapino guys I work with do it with most meats, makes it buttery smooth. Look up 'Tocino", it's a pork dish, but the marinades work awesome with goat + time.