I bought this goat shoulder from Eveleigh a few months ago. My procrastination is now beyond cure. The initial purpose of this piece of meat was for rendang and I figured that it cannot fit into any of my pot. It is just an excuse. I was just lazy! And due to my party ways, I have neglected market day and Mister was less than impressed with the lack of delicious food at home. Can I hope for his forgiveness with a kick ass goat ragu instead?
I’ve used my trusted scanpan roaster from Kitchenware Direct because the size is perfect and comes with a lid. It was like a one pot wonder. Meat was browned, set aside and then vegetables and herbs were saute in the same pan.
Goat meat does have a stronger smell but I don’t mind it at all. More herbs and spices should be used when cooking goat. The goat meat is able to stand up but still blend into the herbs and spices. It is an amazing animal to eat. When you think lamb, maybe try and have goat as an option?
This recipe is adapted from Gourmet Traveller. I had odd bits of vegetables left in the refrigerator and that formed part of the final sauce. The posted recipe will be taken from Gourmet Traveller but I will have my addition or updated bits in brackets.
- 1 kid shoulder on the bone (about 1.5kg), cut into 3 pieces ( I used 1kg goat shoulder. Mine was not cut and hence could not fit into my usual pot)
- extra-virgin olive oil
- 2 celery stalks, finely chopped
- 2 small carrots, finely chopped
- 1 onion, finely chopped
- (1 red capsicum – because I had a lonely one in the refrigerator)
- 1 canned crushed tomatoes (I used 440g can)
- (250g of cherry tomatoes, halved – just sitting in the refrigerator and nearing its due by date)
- 330 ml chicken stock (I used about 500ml due to the size of the pan and longer length of time)
- 6 springs of thyme
- 2 bay leaves
- 20g of butter (I did not have butter)
- 90g Sicilian green olives, pitted and halved (I did not add these either)
- Finely grated Parmesan cheese
- 1tbsp chopped parsley
- Preheat oven to 140C. Season meat to taste. Heat oil in a casserole over medium-high heat until smoking, add meat and turn occasionally until browned (3-5 minutes). Set aside
- Add vegetables to the roaster and sauté until starting to caramelise (10-12 minutes). Add tomato and stock and bring to the boil. Add thyme and bay leaves. Return meat to roaster, cover with a lid and bake until meat is tender and almost falls from the bone (4-5 hours).
- Remove goat from sauce and, when cool enough to handle, break into bite-size pieces (discard bones). Remove herbs from sauce and discard, then process sauce with a hand blender or blender until smooth. Return meat to sauce, bring just to the boil over medium heat. Season to taste and keep warm.
We had this ragu with pasta and of course, load it up with Parmesean cheese and parsley if you have any. It will also go well with Israeli couscous or just with a nice chuck of sourdough bread.
Was I forgiven?
I think so