Wash the goat steaks, rub with spices and herbs, put in crockpot with bayleaf and marinade rub spices in balsamic vinegar and water with crockpot on high. Stir well, immerse the meat, heat one hour.

Turn crockpot to low. Add sage, onion, agave syrup on top of the meat, and enough water to cover the meat by an inch, so the meat will not cook dry overnight. Simmer 8 hours.

Next morning, remove bones, shred meat, add 3 cubed potatoes, simmer an hour. Bones go to the dog.

After an hour, add the sliced carrots and half the cauliflower, simmer 2 hours with the potatoes. The potatoes and vegetables will absorb the delicious flavors of the meat and juices in 3 hours without getting soggy or mushy.

Garnish shredded goat steaks, potatoes and vegetables with parsley and cilantro and serve. In leftover juices, cook other half of cauliflower with fresh sliced onions, carrots and potatoes on high for 3 hours, to use for future meals. Enjoy.