Goat Stew a la Kameko-san

By the title, it is obvious the sous vide cooker now has a name. Even by this, the second thing I'd tried, she'd earned it.

I'm using the free spices they gave with the cooker, in this case a lamb rub. I just shoved a brick of frozen goat meat cubes into a FoodSaver bag, poured the spices in, distributing as well as I could, and sealed it. It cooked for about 24 hours at 60C (140F).

Picture above shows it in the bag just out of the cooker.

The result was excellent. I had some myself in a rush for dinner before heading out to rehearsal. The meat was flavorful and not in the least overcooked, yet it was completely tender. The next day I had company over and seared the cubes just enough to crisp the meat up and warm the insides. Again, it was a hit. My friend complimented both the tenderness and flavor compared with other goat he's had. I definitely thought it was superior to crock pot cooked stew, because it hadn't lost any of its flavors to a surrounding liquid as it does when braising. Of course, this means you don't have the nice soup or stew surrounding it, just a little bit of juice as shown in the first picture. The meat itself makes up for it; incredibly intense in a way you just don't expect from stew cubes.

The spices that came with were nothing unusual, but were perfectly acceptable.