Cured's Sweet and Spicy Cabrito Sliders with Pickled Cucumber
A fabulous offering from Chef Steven McHugh for Fiesta! Cured's cabrito sliders are tangy, zesty and ready to party!
Ingredients
Braise:
- 5 pounds Cabrito shoulders
- salt To taste
- pepper To taste
- Cayenne To taste
- 2 tablespoon olive oil
- 6 cups Onion julienned
- 2 cups garlic sliced
- 1 cup Celery diced
- 1 cup Carrots diced
- 2 bottles Alamo beer
- .5 cup liquid smoke
- 1 cup Chicken Broth
Sauce:
- 3 cups brown sugar
- 1 cup molasses
- 1 cup cider vinegar
- .5 cup Dijon
- .5 cup Worcestershire
- 8 tablespoons garlic chopped
- 1 teaspoon Cayenne
- 3 cups Braised liquid [reserved from above]
Pickles:
- 3 each Cucumbers large, peeled and sliced
- 5 teaspoons salt
- 1 small white onion thinly sliced
- 1 cup White distilled vinegar
- .5 cup water
Instructions
For the Braise:
- Preheat oven to 300 degrees. Season meat on all sides evenly with salt, pepper and cayenne. Heat olive oil in a Dutch oven on medium-high heat. Sear the meat to a nice brown on all sides and remove.
- Add the onions to the pot and sauté until translucent, about 8 minutes. Add the garlic, celery and carrots and sauté for 10 more minutes.
- Place the cabrito on the bed of vegetables and add the remaining ingredients. Bring to a simmer, cover and place in oven for 3 hours [prepare pickles during this time]. When finished cabrito should be tender.
- Remove the goat from the pan and strain and reserve the liquid. When cool enough to handle shred the meat from the bone. Reserve.
For the Sauce:
- Place all of the ingredients in a heavy bottomed saucepan and warm slowly on a low burner for 30 minutes making sure garlic is soft. Warm the cabrito in the sauce.
For the Pickles:
- Place cucumber slices and onions in a large bowl and sprinkle with salt. Let sit for ten minutes. Add the vinegar and water to the bowl and allow to sit for three hours before eating [you can do this while you prepare the meat].
Assembly:
- Pull the cabrito meat apart and keep warm in the sauce. Spoon small amounts on small slider buns and top with pickle. Enjoy!
Notes
Photo Credit: Jonathan Alonzo
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