Recently I spotted some goat chops at the local health food store. Goat is a hearty flavour rich meat that lends itself beautifully to stewing. It was organic, and at the right price for me to imagine a rich hot dinner full of gorgeous gamey meat. This is my goat stew adventure.
[ Serves: 6 | TIME: 3+ hours | COST: $18 ]
[ Joe’S RATING: 4 / 5 | MY RATING: 4.5 / 5 ]
500 grams organic goat chops
2 potatoes, diced
2 sticks celery, chopped
1 cup red wine
1 tin chopped roma tomatoes
1 litre vegetable stock
1 onion, diced
1 carrot, diced
2 tablespoons parsley, shredded
2 tablespoons garlic, minced
1 tablespoon basil, shredded
4 – 6 bay leaves
salt and pepper to taste
- In a hot sauté pan, add a little oil and saute the onion. Add the garlic, celery, carrot and herbs. Fry until tender and fragrant.
- Add the goat chops and fry until browned. Top stop the vegetables scorching, either remove them from the pan or place them on top of the chops.
- Once the chops are semi cooked, deglaze the pan with some wine. Add a tin of tomatoes, potatoes and bay leaves. Add enough stock to ensure everything is covered and braise on a low heat with the lid on for 3 or more hours. Check the pot ever 15 minutes to ensure there is enough liquid covering the ingredients. Stir frequently and top up with stock when needed.
- When the meat is tender and the sauce is rich and well infused with flavour, remove the lid and allow the sauce to thicken.
- Remove the bay leaves before serving it hot on a bed of polenta, pasta or with hot crusty bread.
- I adore meats that have been braised in a stew over a long period of time. There is nothing like the fall off the bone type hearty meat of a stew. Adjust your cooking time to suit your taste. If you require a firmer meat, shorten your cooking time, or length it for tougher cuts.
- You could serve this with hot crusty breads, polenta, rice, pasta or just on its own! It is so versatile.
- Notice how my vegetables haven’t fallen apart to mush even though this was cooked for almost 4 hours? Well, that is because I cooked it at a low heat. The trick here is longer cooking times over a lower temperature and careful stirring during fluid checks. A gentle, loving and patient hand will produce better results here.
- Diabetic Note: What is not to love about this dish? It ticks all my diabetic boxes and my blood glucose levels were fine following this meal (and lunch the next day!!)
- Ethical Note: I am almost certain that this is farmed goat, but some markets source wild goat that was culled as pest management. Where possible, I would choose the latter. It generally has a gamier flavour and is a wonderful choice for the environment. If you use wild bush meats, ensure that you cook it very well to kill off any parasite eggs and routinely worm your family ever six months.
- Sweet & Savory Goat Ragù (biscuitsoftoday.com)
- Should we eat more goat meat? (guardian.co.uk)
- Goat Meat (theepochtimes.com)
- Roast Goat Leg (wine-by-benito.blogspot.com)