Braised Goat Crepe With Ragout Recipes

GOAT RAGù

Steps:

• For the ragù: Place a large stewpot or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes.
• Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, fennel, thyme, rosemary, salt and pepper.
• Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 1/2 hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
• For finishing: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Transfer to a heated serving bowl, and top with pecorino. Serve immediately.

BRAISED GOAT LEG IN OBE ATA

Steps:

• Heat 2 tablespoons canola oil in a large Dutch oven or heavy-bottomed, ovenproof pot over medium-high. Season the goat leg generously all over with salt, then sear, turning frequently, until browned, 10 to 20 minutes, depending on how many pieces. Transfer to a large bowl using tongs.
• Heat the oven to 350 degrees. Sear the garlic bulb halves in the rendered fat, cut-side down, until golden brown, 1 to 2 minutes. Transfer to the bowl with the goat. Cook the carrots and onions with a pinch of salt, stirring occasionally, until vegetables are just beginning to soften and brown at the edges, about 8 minutes. Add the tomatoes and their juices, tearing the whole tomatoes into large chunks with your hands as you add them. Add the thyme, bay leaves and habanero.
• Stir in the stock and bring to a simmer over medium-high. Return the goat and garlic to the Dutch oven, cover and transfer to the oven. Braise until meat is tender but doesn't fall apart, 2 1/2 to 3 hours.
• Meanwhile, prepare the obe ata: Combine all the obe ata ingredients except the oil in a blender and purée on high until smooth, working in batches, if needed. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 6 cups of purée.)
• Heat the 1/4 cup canola oil in a large pot over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 40 to 45 minutes. (You should have about 4 cups of obe ata. It can be cooled and stored refrigerated for up to 2 weeks, or stored frozen for up to a month.)
• Remove the Dutch oven from the oven and increase the oven temperature to 375 degrees. Transfer the goat to a large bowl using tongs. Strain the broth, discarding the solids, and return the broth to the Dutch oven. (You should have 2 to 3 cups.)
• Add the obe ata to the Dutch oven and bring the sauce up to a simmer over medium-high. Cook, stirring occasionally, until flavors meld and sauce thickens slightly, about 20 minutes. Season with salt and place the goat leg back in, ladling sauce over the top of the goat if it is not completely submerged. Cover with lid and return to the oven. Braise until the goat is tender enough to pull with a fork and just beginning to fall off the bone, about 45 minutes.
• To serve, place the goat in a deep serving platter with the meat on the bone, or off the bone in large chunks with the obe ata spooned generously over the meat. Scatter the top with the lemon zest, fresh herbs and scallions.

GOAT SHOULDER BRAISED WITH PRUNES AND PRESERVED LEMONS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
• Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

BRAISED GOAT

Steps:

• Season goat with salt and pepper.
• 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.
• 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.
• Add tomato paste and cook an additional minute.
• 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).
• Continue cooking until most of the liquid has evaporated, about 20 minutes.
• Mix in oregano, mustard, water, thyme, and rosemary.
• Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
• 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.
• Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
• Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
• Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
• 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.

BEEF RAGOUT

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT

Steps:

• Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
• Preheat oven to 300°F.
• Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
• Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
• . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
• Serve short ribs with braising liquid and vegetable ragout.

ROOT VEGETABLE RAGOûT

Steps:

• Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
• Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
• In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
• Serve ragout garnished with parsley and zest.

BRAISED GOAT CREPE WITH RAGOUT

Steps:

• TO MAKE THE CREPES:.
• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
• TO BRAISE THE GOAT:.
• Place all ingredients in roasting pan. Make sure meat is fully covered. If stock and wine do not cover, use water to top off. Cover roasting pan with tin foil or lid.
• Braise for 3 hours at 300 degrees or until tender. When meat is done, take out of oven and let set at room temperature for 20 minutes. With a slotted spoon remove meat to serving dish and then pour some of the braising liquid over the top.
• TO MAKE THE RAGOUT:.
• In a large soup pot with a heavy bottom, slowly cook onions and butter. Onion should appear almost translucent when done. Then add rest of ingredients. Continue to stir.
• Cook for 1 hour on med-low heat.