1 beef brisket
1 cup beef broth
1 can diced tomatoes, Italian style
1 can stewed tomatoes, Italian style
1 small jar capers
2 anise bulbs, thinly sliced
Place all ingredients into Crock Pot. Cook on LOW for 8-10 hours. Slice thinly and serve over egg noodles, rice or mashed potatoes.
So, this recipe doesn't really call for goat meat. "G.O.A.T.?" I will explain. This recipe is inspired by Dan H. Dan saved me this week by replacing my garbage disposal for me, so I thought of 3 ways to pay him back...cash, beer, or making him immortal by posting one of his recipes online. Thinking everyone would want immortality, of course, I chose the latter. Naturally, with this great honor comes the responsibility of naming the recipe. Dan chose the name G.O.A.T.- Greatest Of All Time. Seeing as how he saved my kitchen, I couldn't bring myself to change the name. So, G.O.A.T. it is!
This is a very flavorful dish. I have never cooked with anise bulbs before and was pleasantly surprised. I was a little perplexed at how to cut them up at first. (I will admit- I looked online to figure it out!) Simply cut the top off and slice the remaining bulb as you would an onion. About 15-20 minutes prior to eating this, I assumed it was done and sliced it up. It was a little tough. I had only cooked it for 8 hours, so I am assuming that cooking it for closer to 10 was the way to go. However, my Crock Pot that has brought me all the way to Week 50 cracked this week and I had to use a different pot. I am wondering if it cooks a little differently and 8 hours in my old pot would've worked. After slicing it up though, I replaced the meat back in the pot for a while longer and it came out just fine. I think a rump roast might be a little more tender than the brisket- will probably use that next time. I served this over egg noodles and it was a fulfilling, hearty meal perfect for a chilly night.