Thursday, June 6, 2013

Recipe: Braised Goat with tomatoes and coriander

 I grabbed some goat from Rouses local meats section and realized I had never cooked it before. So I did some googling and came across this recipe from The Oregonian's website for Braised Goat with tomatoes and coriander, which was perfect since I just snagged a bunch of coriander from my mom's garden. It took some editing since I didn't have a lot of the other ingredients, but the result was so yummy, its something I'll definitely add to my recipe bank outside of the challenge. I actually didn't have much broth on hand, just a bit of mushroom broth so use what you have or just use water--a good bit of the flavor will come from the wine anyway. I served it over rice because I already had some made and handy. I imagine it would go very well with some roasted potatoes and carrots. Overall it tastes like a condensed stew and the meat is very tender.

Braised Goat with Tomatoes and Coriander
adapted from The Oregonian
makes about 3 servings

1 to 1.5 pounds goat meat, cut into chunks
1 tablespoon pecan oil
1.5 cups onion, diced
1 tablespoons garlic, chopped
1 teaspoon coriander seeds
1/4 teaspoon cayenne pepper (or other available hot pepper)
1 cups tomatoes, diced
1 cup white wine (I used Ponchatrain Vineyards Roux St. Louis)
1 cup broth, plus water as needed
1 tablespoons chopped fresh cilantro for garnish

1. Preheat oven to 375. Pat meat dry with paper towel and season the goat with salt. In a Dutch oven or cast iron skillet, heat oil over medium-high heat. Working in batches, brown the meat on all sides; transfer to a plate.
2. Reduce the heat to medium and saute the onions. Cook until onions are tender and just beginning to brown. Stir in the garlic, & coriander cook for 1 minute more. Return the goat to the pot, then add the tomatoes and wine, broth and enough water as needed to barely cover the meat. Cover and bring to a gentle simmer on the stovetop then transfer the pot to the oven.
3. Braise in the oven, covered and adjusting the heat as necessary to maintain a gentle simmer. The goat is ready when the meat is tender and easily comes away from the bone, about 1.5 hours (more if there if you double the recipe or cut larger chunks of meat).
4. Stir the cilantro into the meat and sauce just before serving. Excellent served with rice and roasted root vegetables.

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