Braised Goat

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs goat meat, bone in and cut into 4 pieces
• salt and freshly cracked black pepper
• 3 tablespoons blended oil (90 percent canola oil, 10 percent extra-virgin olive oil)
• 5 medium garlic cloves, coarsely chopped
• 1/2 large spanish onions (1 cup) or 1/2 sweet onion, coarsely chopped (1 cup)
• 1 medium carrot, peeled and coarsely chopped (3/4 to 1 cup)
• 2 celery ribs, coarsely chopped (1 cup)
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 2 tablespoons red wine vinegar
• 2 teaspoons dried greek oregano
• 2 tablespoons dijon mustard
• 4 quarts water
• 5 large sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tablespoon roasted garlic (homemade or store-bought, see note)
• 3 fronds fresh dill, chopped (1 tablespoon)
• 3 -4 fresh mint leaves, finely chopped (1 tablespoon)
• extra virgin olive oil

Recipe

• 1 season goat with salt and pepper.
• 2 heat oil in a large saucepan or dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
• 3 pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
• 4 add tomato paste and cook an additional minute.
• 5 deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
• 6 continue cooking until most of the liquid has evaporated, about 20 minutes.
• 7 mix in oregano, mustard, water, thyme, and rosemary.
• 8 return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
• 9 bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
• 10 transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
• 11 increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
• 12 drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
• 13 note: to roast garlic, lop off the top of a head so that its cloves are exposed a bit. drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. squeeze the cloves into a small bowl and mash to form a puree.