Serves: 4 people
Preparation: 15 minutes
Cooking Time: 4 hours
Slow-braise older goat for stews, ragus, curries and tagines. Cook the meat on the bone for maximum flavour, then serve with polenta or mash, or shred the meat off the bone to toss with pasta and serve with parmesan.
Recipe adapted from Good Food AU website.
- 1.5kg goat meat on bone, chopped into chunks
- 2 tbsp olive oil
- 2 onions, halved and sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, finely sliced
- 2 garlic cloves, finely sliced
- 300ml good red wine
- 400g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- 300ml stock or water
- 3 bay leaves
- 1 tbsp chopped thyme or rosemary
- 1 tsp dried oregano
- good pinch of dried chilli flakes
- Sea salt and pepper
- Rinse the goat, pat dry, and season well. Heat one tablespoon of oil in a lidded ovenproof pan and brown the meat in batches, on both sides, then remove.
- Add remaining oil and cook the onion, carrot, celery and garlic for 10 minutes until softened.
- Add the red wine, tomatoes, tomato paste, sugar and stock, and bring to the boil, stirring.
- Heat oven to 160C. Return the meat to the pan with bay leaves, thyme, oregano, chilli, sea salt and pepper, cover and cook in the oven for 2 ½ to 3 hours until tender. Skim off any excess surface fat, scatter with extra herbs and serve.
- After 4 hours, add chopped sweet potatoes and mix well. Seal the pot again and cook for 60 more minutes.
- Serve hot as is, or with any bread of your choice.