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Author Notes: Americans are just beginning to catch on to the fact that goat is not gamy but GOOD. From an "ick" meat to the "it" meat, if you will. A more sustainable and healthier meat than almost all others, goat shines with low, slow cooking and lots of moisture. In this dish, goat stew meat simmers slowly with tomato, wine, stock, dried figs and fresh herbs until the meat becomes meltingly tender and falls off the bone at which point you serve it over pasta, dusted with a nice sprinkle of chopped parsley. Good for any gathering and believe it or not, goat is a traditional food for both Easter and Passover. This recipes comes via chef Rich Parente of the Clocktower Bar & Grill in Brewster, NY. Pair with a fruity red wine. —Eve Fox
- 2 pounds bone-in goat stew meat
- 2 large onions, diced
- 3 medium carrots, diced
- 4 cloves garlic, chopped
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/4 cup roughly chopped Italian parsley
- 1 cup diced dried figs
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 1 quart beef stock
- 1 quart tomato puree or diced fresh tomatoes
- 1/4 cup cornstarch slurry (1 tbsp cornstarch dissolved in roughly ¼ cup warm water)
- Sea salt
- Freshly ground black pepper
- 1 pound pappardelle pasta, cooked, drained, and tossed with olive oil
- Preheat the oven to 250°F. Mix the flour with a teaspoon or so of sea salt and a few grinds of black pepper, then dredge the stew meat in it, doing your best to coat all sides with the mixture.
- Heat the oil over medium heat in a Dutch oven (you can also use a wide-bottomed metal pot or sauté pan with high sides, but it must be oven-safe since you'll be finishing this dish in the oven) until it begins to shimmer, then add the meat to the pan, turning it to brown it on all sides— roughly two-three minutes per side. You'll most likely need to do this in two batches to avoid crowding and achieve the proper sear.
- Remove the meat and set it aside in a bowl. Add the onions, carrots, and garlic to the pan and sautè for 3-5 minutes, until the onions start to become translucent and the carrots begin to soften. Deglaze the pan with the red wine, using a wooden spoon to scrape up any odds and ends and ensure that nothing is stuck to the bottom.
- Add the meat back to the pan along with the beef stock and the tomato and bring to a simmer. Add the cornstarch slurry to thicken the sauce and stir thoroughly with a fork to distribute it throughout. Simmer for roughly 5 minutes before adding the chopped herbs and figs, then season with more salt and pepper, cover, and place in the oven for three to four hours, checking a few times to stir and make sure there's enough liquid, until the meat is fork tender. Take the meat off the bones and return the shredded meat to the pot before serving over your favorite pappardelle pasta.