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Raciónes: 6

Ingredientes

Cost per serving $2.17 view details
  • 6 lb baby goat shoulder cut into 1" pcs Salt to taste Freshly-grnd black pepper to taste
  • 1 c. flour
  • 3 ounce salt pork diced small
  • 2 c. minced onions
  • 1 c. minced carrots
  • 2 c. minced peeled seeded tomatoes
  • 1 Tbsp. minced garlic
  • 2 Tbsp. tomato paste
  • 2 c. dry red wine
  • 4 c. beef stock
  • 4 sprg fresh thyme
  • 3 x fresh bay leaves
  • 1 c. pitted Kalamata olives
  • 3 c. Chestnut Flour Polenta see * Note
  • 2 Tbsp. minced fresh parsley leaves

Direcciones

  1. * Note: The same as polenta but with made with chestnut flour.
  2. Season the goat with salt and pepper. Dredge the goat pcs in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 min. Add in the goat and brown on all sides. Remove the goat and set aside.
  3. Add in the onions and carrots. Season with salt and pepper. Saute/fry till the vegetables are wilted, about 4 to 6 min. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 min. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add in the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or possibly till the goat is tender.
  4. During the last 15 min of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.
  5. This recipe yields 6 to 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 417g
Recipe makes 6 servings
Calories 326  
Calories from Fat 129 40%
Total Fat 14.36g 18%
Saturated Fat 4.71g 19%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 986mg 41%
Potassium 531mg 15%
Total Carbs 29.23g 8%
Dietary Fiber 3.6g 12%
Sugars 5.35g 4%
Protein 6.46g 10%
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