Braised Bone In GoatCourse: MainCuisine: Portuguese, FrenchDifficulty: Medium
Goat is a wonderfully tender meat if cooked right, it must be low and slow in plenty of liquid. With a short prep time, you will be enjoying this delicious meal in a few hours.
3-4 lbs bone in coat cubes
1 white onion roughly chopped
4 cloves garlic roughly chopped
2 stalks celery roughly chopped
2 medium carrots roughly chopped
1 bay leave
1 tbsp black pepper
Kosher sea salt
1/2 – 1 bottle red wine
Beef broth (optional)
- Let goat come to room temperature before starting, preheat oven to 250 F
- In a heavy dutch oven (cast iron is best) add oil to cover the bottom, let heat to just below smoking
- Once the oil is hot, add goat a batch at a time and brown on all sides, remove each batch and set aside
- Once the goat is browned, remove the extra oil from the dutch oven, return to heat and add onion, carrot, celery and garlic. Cook this just long enough to sweat a bit
- Add 1/2 cup of wine and all of the remaining ingredients, give a quick stir then return goat to dutch oven and add remaining wine to cover the goat. You can also use 1/2 wine and 1/2 beef stock.
- Cover and place in oven for at least 2 hours. Depending on how much goat you are using, this could take 3 hours. Check the dish at 2 hour mark, add more beef stock if the liquid has cooked off.
- The dish is done when the goat is falling off the bone. Serve with steamed veggies or rice.
- You can adjust the flavor profile with other herbs and spices. Rosemary, basil, thyme are good places to experiment.