Goat takes longer to cook than lamb and is less forgiving of cooking errors. If this dish yields leftovers, use them to make a goat moussaka.
Serve with a rice pilaf.
Servings: 4 - 6 generous
- 1 goat leg, on the bone, cut crosswise into 4 pieces (a scant 2 1/2 pounds, or a scant 3 1/2 pounds with the neck)
- Kosher salt
- Freshly cracked black pepper
- 3 tablespoons blended oil (90 percent canola oil, 10 percent extra-virgin olive oil)
- 5 medium cloves garlic, coarsely chopped
- 1/2 large Spanish or sweet onion, coarsely chopped ( 1 cup)
- 1 medium carrot, peeled and coarsely chopped (3/4 to 1 cup)
- 2 ribs celery, 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-style mustard
- 4 quarts water
- 5 large sprigs thyme
- 2 sprigs rosemary
- 1 tablespoon homemade or store-bought roasted garlic (see NOTE)
- 3 fronds of dill, chopped (1 tablespoon)
- 3 or 4 mint leaves, finely chopped (1 tablespoon)
- Extra-virgin olive oil
Season the goat pieces liberally with kosher salt and pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat, then add the blended oil. When the oil is very hot, add the goat pieces and sear until deep golden brown on all sides. (This could take a total of 20 to 30 minutes.) Transfer the meat to a platter and pour off most of the oil.
Add the garlic, onion, carrot and celery to the pot; cook for 3 to 5 minutes, stirring, until they have softened slightly. Add the tomato paste and cook for 1 minute, stirring to coat and to slightly caramelize the tomato paste.
Add the red wine and vinegar, stirring to deglaze the pot. (Use a wooden spoon to scrape up any browned bits from the bottom of the pot.) Cook for about 20 minutes, allowing the liquid to evaporate almost completely. Add the oregano, mustard, water, thyme and rosemary; mix well.
Return the goat pieces to the pot; season the mixture with 1 1/2 tablespoons kosher salt and a generous grinding of pepper. Bring just to a boil, then reduce the heat to medium-low. Partially cover and cook for as long as 2 1/2 hours; at the start of cooking, skim off any scum that rises to the top (you may need to do this twice in the first 30 minutes or so). The meat should be tender and falling off the bone.
Transfer the goat and any vegetables that haven't melted away to a platter; discard the cooked herbs. Cover loosely to keep warm.
Increase the heat to high under the pot; reduce any remaining pan juices until thickened (this can take a few minutes), then add the roasted garlic, chopped dill and mint; stir to combine.
Drizzle the reduced pan juices over the goat and vegetables on the platter, then finish with a drizzle of the extra-virgin olive. Serve warm.
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.
Adapted from "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis (Little, Brown, 2009).
Tested by Scott Reitz.
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