Korean Braised Goat and Dumplings

Ingredients

for the Braised Goat:
1 large goat, cut into pieces (shoulders, legs, saddles—you can also buy the meat at a specialty butcher shop)
3 lbs. onions, chopped
3 lbs. carrots, chopped
3 lbs. celery, Chopped
1 cup garlic cloves

for the dumplings:
2 oz. oil
4 oz. Korean rice dumplings, cut into 1 inch pieces (available at Asian grocery stores)
8 oz. Braised Goat (see above)
2 oz. julienned white onion
2 oz. gochujang base (Korean red pepper paste)
2 tablespoons beer
2 tablespoons butter
2 tablespoons sliced green onion
for the Braised Goat:
1 large goat, cut into pieces (shoulders, legs, saddles—you can also buy the meat at a specialty butcher shop)
3 lbs. onions, chopped
3 lbs. carrots, chopped
3 lbs. celery, Chopped
1 cup garlic cloves

for the dumplings:
2 oz. oil
4 oz. Korean rice dumplings, cut into 1 inch pieces (available at Asian grocery stores)
8 oz. Braised Goat (see above)
2 oz. julienned white onion
2 oz. gochujang base (Korean red pepper paste)
2 tablespoons beer
2 tablespoons butter
2 tablespoons sliced green onion

Instructions

1. In a large kettle, place all ingredients in and cover with water. Simmer overnight or at least 7 hours till tender. Pour off stock and pull the meat.
2. In a sauté pan over medium high heat, add the oil and then the rice cakes. Try to get a little sear on the dumplings. Add the onion and the braised goat meat. Warm through. Add the gochujang and beer. Gently swirl in the butter.
3. To serve, place in a warm bowl and top with the green onions.