Thank you! Taste, and adjust salt as needed. That was a bit of a stretch to connect turkey to St. Kitts and Nevis, but I thought you might enjoy that tangent as much as I did! When fully incorporated, add to the pressure cooker. Heat pressure cooker with 2 Tablespoons of fat over medium high heat until oil shimmers. Of course, you can get anything on Amazon, and this one by Presto looks like a good value entry level cooker to test the waters. Goat water is a common dish on many of the Caribbean islands and is well loved. Add 1 teaspoon of salt. “But where am I going to get that?” Glad you asked! Pressure cooker is far superior to the oven and will cook in a fraction of the time. Goat water stew is rich and hearty with a great taste of the islands. Add chicken stock and 1 Teaspoon of salt to pressure cooker. It came out delicious. When well combined, add it to your pot. And because I was using it so much, I invested in a higher quality model by Fissler. “You said goat, right?” That’s right, we’re making goat today! Minnesota native transplanted in Pennsylvania. Pressure cooker is far superior to the oven and will cook in a fraction of the time. In a small bowl whisk cold water with 1.5 Tablespoons of flour until well combined. Goat water is a common dish on many of the Caribbean islands and is well loved. But before we get into that, let’s look at a piece of US history tied to these islands. When you think about it, it makes sense – goats don’t take up much space, provide fresh milk, their dung can be used for fuel, can make clothing from the hair and skin, and they can graze on just about anything. No kitchen is complete without a pressure cooker and we’re going to use that today to make your goat fall-off-the-bone tender! At the country’s first Thanksgiving established by George Washington on November 26, 1789, Hamilton was so upset when there was no turkey served that he halted the meal and quickly convinced the diners of the first continental congress that turkey is absolutely necessary. What’s that? Next time I make this, I think I’ll add some rum. Simmer bones and veggies all day to make delicious stock? Nope! https://www.jamaica-land-we-love.com/jamaican-mannish-water-recipe.html Discard the bones as you go – set out a bowl in the middle of the table to be your “graveyard”. Cleaning the polished stainless steel is a breeze when you rinse it out and then soak overnight. back in 2006 and talked about how not only is it completely safe and non-hazardous product perfect for cleaning your brewery, you can use it on your pots and pans and even in the dishwasher. You’ll want 4 lbs (1.8kg) to make a big batch that will feed 6-8, but feel free to cut everything in half if you want to serve less as a side dish. Taste and adjust salt as desired. Thankfully, YouTube came to the rescue with this lovely guide on how to make your own at home: I find the video to be incredibly charming and thought the tips to use the empty can and chopstick were super helpful to save your pots and pans. I used pork fat that I rendered from the cracklins of a heritage breed pig raised locally here in PA. You could easily extract your own from saving your bacon fat if you wanted. That wouldn’t add much flavor, though the color would certainly develop. It does indeed have a breadish flavor, but unfortunately, I couldn’t find it for this recipe. You do that by cooking the hell out of it! Fill your pressure cooker or pot up with water and sprinkle in a teaspoon or two of PBW and soak it overnight. Set aside. And I learned a trick too – use, from being a homebrewer. Add browned meat and 2 quarts water to stock pot and bring to a boil, add diced vegetables and peppers, skim any foam, reduce to medium heat and add carrots, let cook for 30 minutes carrots, reduce heat to simmer and cook for additional hour. While that is cooking, you can prepare the other ingredients. If you’re using a standard Dutch oven, give it 45 minutes to an hour. Yes, Game of Thrones is coming to a close. I have to confess that I kept that song on repeat while making our goat water and succeeded in annoying Jillian while she tried to watch the movie Dune. Do the same with 1 large onion. Taste and adjust salt as desired. Serve the stew with rice or a crusty bread and a. . Also, remember that goat is a staple of Halal eating and you are bound to have a Halal butcher near you. If you’re in a big rush, throw it on the stove and simmer for an hour or so. But before we get into that, let’s look at a piece of US history tied to these islands. The originally recipe I researched called for water (hence “goat water”) and Maggi seasoning cubes to get the flavor. While they are two separate islands, they’re just one country and have only a 2 mi (3km) channel called “The Narrows” separating them. Make a bouquet garni by grabbing 3-5 pieces of thyme 3-5 sprigs of parsley and 2 bay leaves. Sounds like a nice thing to supplement your cooking pantry. Once the meat is all browned, add 1.5-2 quarts/liters of chicken or beef stock (preferably homemade). Powered by the Parse.ly Publisher Platform (P3). While I brew way less frequently than I used to because of so many good choices on the market, I still have all the knowledge and tricks from those days. Goat *WATER* has no carrots. Dinner was sent back to the kitchen and the chefs roasted turkeys with haste. Any type of pressure cooker will work as long as it is big enough to hold the stew – I recommend 8 quarts. Many Whole Foods, TESCOs, Carrefours stock it. Fill your pressure cooker or pot up with water and sprinkle in a teaspoon or two of PBW and soak it overnight. Missing garlic, lots of it. By Patrick Jaszewski - All Rights Reserved, Pylsur – Icelandic sausages you’ll make again and again, Mozambique: Piri piri Chicken – spicy and flavorful in all the right ways, Game of Thrones viewing party – Whole pig head cooked sous vide, then fried, Clementine Mojo – a tasty sauce for rich pork, Potluck Pintxos – Smoked Pork Shoulder Bites, Sweet Potato Pie: The new king of your holiday table in 2018, Homemade “Cronions” – a tasty condiment for pylsur, 3 Tablespoons pork fat, palm oil, coconut oil, or peanut oil, 1.6 lbs (.73kg) papaya (about ½ of a fruit), cubed, 1 Tablespoon Gravy Browning (see notes in article above), 2/3 cup (157ml) buttermilk (or whole milk). Thank you. I suspect there is some leaching because the temperatures reach a very hot level, so keep that in mind if you plan on using this technique and decide for yourself. Serve the stew with rice or a crusty bread and a Carib Beer, Skol Lager, or Brinley Gold Rum. I use mine all the time – pulled pork takes 11 hours?