Directions

1. Preheat your oven to 160°C (320°F).

Smoke the goat

1. Season the goat with Texas Red Rub

2. Place into the smoker at 120–130°C and smoke for 2–3 hours.

3. You are looking for:
   • Bark forming
   • Fat beginning to render
   • Deep smoke colour

4. Do not cook it fully at this stage this is purely for building flavour.

Roast the vegetables over flame

1. While the goat is smoking
   • Char the tomatoes
   • Char the onions cut side down
   • Char the garlic

2. Cook until:
   • Burnt edges
   • Soft centres
   • Smoky flavour throughout

Build the pot

1. Into a deep tray or pot add:
   • Charred tomatoes (lightly crushed)
   • Onions
   • Garlic
   • Cinnamon stick
   • Bay leaves

2. Place the smoked goat on top.

3. Add:
   • Beef stock
   • Water
   • Cider vinegar

4. Optional:
   Add 1 extra tablespoon of Texas Red Rub into the liquid for a deeper chilli-style body. Salt pepper to taste.

Cook down

1. Cover and cook at 140–150°C for 3–4 hours.

2. For the final 30–45 minutes:
   • Remove the cover
   • Allow the liquid to reduce slightly

3. Looking for
   • A thicker, richer liquid
   • Deep red colour
   • Slight oily sheen on top

Finish

1. Remove bones if needed and shred the goat back into the pot.

2. Stir everything together thoroughly.

3. Final consistency should be:
   • Spoonable, not watery
   • Rich enough to coat the meat properly