• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 10
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    Sweet and Spicy Cabrito Sliders with Pickled Cucumber

    Sweet and Spicy Cabrito Sliders with Pickled Cucumber

    Cabrito is the the Spanish term for the meat of a young, milk-fed goat, which is typically more tender than older goat. In this recipe, palm-sized sliders showcase this tender meat in a sweet and spicy sauce topped with crisp pickled cucumbers.

    Steve McHugh is the chef and owner of Cured in San Antonio, TX, which features artisanal cured meats and a seasonally-dynamic menu.


    Ingredients
    For the Cabrito
    5
    pounds
    cabrito shoulder
    *
    cayenne pepper
    2
    tablespoons
    Olive Oil
    6
    cups
    thinly sliced onion
    2
    cups
    sliced garlic
    1
    cup
    diced celery
    1
    cup
    diced carrot
    2
    12-ounce bottles beer, preferably Alamo
    1
    cup
    chicken broth
    1/2
    cup
    liquid smoke
    *
    kosher salt and freshly ground black pepper
    For the Sauce
    3
    cups
    brown sugar
    3
    cups
    reserved cabrito braising liquid, from above
    1
    cup
    molasses
    1
    cup
    apple cider vinegar
    1/2
    cup
    Dijon mustard
    1/2
    cup
    worcestershire sauce
    1/2
    cup
    garlic cloves, chopped
    1
    teaspoon
    cayenne pepper
    For the Pickled Cucumbers
    3
    large cucumbers, peeled and sliced
    1
    small white onion, thinly sliced
    5
    teaspoons
    kosher salt
    1
    cup
    white distilled vinegar
    30
    Soft slider buns
    Directions
    To make the cabrito: preheat the oven to 300F. Season the meat evenly on all sides with salt, pepper and cayenne. Heat the olive oil in a Dutch oven set over 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 braise in the oven for 3 hours. When finished the cabrito should be tender. Remove from the pan and strain and reserve the liquid. When cool enough to handle shred the meat from the bone. Reserve.
    To make the sauce: place all the ingredients in a heavy bottomed pot and warm slowly on a low burner for 30 minutes making sure garlic is soft. Add the cabrito, toss well and keep warm.
    While the cabrito braises, make the pickles. Place cucumber the slices and onions in a large bowl and sprinkle with salt. Let sit for 10 minutes. Add the vinegar and 1/2 cup water and let stand for 3 hours.
    Spoon small amounts of cabrito on small split slider buns and top with pickles.

    The base number of servings for this recipe is 10
    OK

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