In celebration of our month-long goat special at the Butcher’s counter, we’ve put together a seasonally inspired recipe comprised of ingredients that can all be found in our shop!
This recipe serves up to 4 people
Braised Goat Ingredients:
2 lbs. of goat for braising (speak to your butcher for recommendations), allow to come to room temperature
Mire poix (2 large carrots, 1 large onion, 1 celery stalk)
1 bay leaf
5 large garlic cloves – smashed
1 sprig of rosemary
1 qt of GG housemade chicken stock
Salt & pepper – enough to liberally season the full cut of meat (5-10 minutes before cookin
Fresh parsley – optional for garnish
- Preheat your oven to 325°F.
- Heat a cast iron skillet, roasting pan or dutch oven until it is smoking hot on the stove top.
- Add 3 tablespoons of high heat oil of your choice (e.g. grapeseed oil or coconut oil).
- Brown the meat (already seasoned with salt and pepper). Once you have a rich dark brown crust, remove and place to the side.
- Add the mire poix and rosemary, allow to sweat (approximately 8-10 minutes), stirring occasionally.
- Pour in chicken stock, allowing it to deglaze and reduce by one third.
- Nestle the meat into the braising liquid and cover (if you’re using a roasting pan or skillet, seal tightly with aluminum foil)
- Transfer into the oven.
- After 2 hours check for tenderness– should be fork tender. If not return to the oven and check periodically.
- Once tender, remove the meat and shred using two forks to pull apart the meat.
- Puree the braising liquid and veggies, using an immersion blender, or transferring to a food processor.
- Mix together the braised meat and pureed vegetables and place in a serving dish of your choice.
Salt, as needed
1 1/4 lbs sunchokes
1/2 lb Yukon Gold potatoes, cut into 2-inch chunks
1 Tbsp butter
Pepper, as needed
- Fill a large saucepan with salted water.
- Peel the sunchokes, then cut them into 1-in pieces. As you work, place the peeled sunchokes into the water to prevent browning.
- Add the potatoes to the saucepan and bring the mixture to a rolling boil.
- Reduce the heat to medium, and allow the sunchokes and potatoes to cook together until fork-tender, about 12 minutes.
- Remove the mixture from the heat and drain thoroughly. Transfer the vegetables to a food processor. Add the butter, then puree the mixture until smooth and free of lumps. (This can also be done by hand with a potato masher).
- Taste and season with salt and pepper, as desired. Hold warm or gently reheat before serving.
This dish pairs well with a sauteed green such as fresh spigarello and NY Shuk Harissa with preserved lemon!