Serves: 6 people
Preparation: 12 minutes
Cooking Time: 3 hours 30 mins
Goat necks is an underappreciated cut, fantastic when braised. The meat gets succulent and tender as it cooks in the slightly sweet braising liquid flavoured with white wine and fresh herbs, while the neck bones, in turn, intensify and flavour the broth.
Recipe adapted from foodandwine.com.
- 6 x bone-in goat neck rings (approx. 1kg)
- Freshly ground pepper
- 2 tablespoons canola oil
- 2 celery ribs, chopped
- 1 carrot, chopped
- 1 large onion, chopped
- 1 turnip, peeled and chopped
- 1 tablespoon tomato paste
- 1 anchovy fillet
- 2 cups dry white wine
- 2 cups chicken stock
- 1 cup raisins
- 1 bay leaf, 1 sprig of parsley, cilantro and rosemary, tied in a cheesecloth
- Preheat the oven to 300°F/150°C. Season the goat neck with salt and pepper. In a casserole dish, heat the oil, add the goat and cook over moderately high heat, turning, until browned for approx 10 minutes; transfer to a plate.
- Pour off all but 2 tablespoons of the fat from the casserole dish. Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften. Stir in the wine, scraping up any browned bits, and simmer for 3 minutes. Add the stock, raisins and herb bundle and bring to a boil.
- Return the goat to the casserole dish, cover and braise in the oven for 2 hours, until the meat is very tender. Discard the herb bundle and season with salt and pepper. Serve.