Braised Shoulder of Goat cooked Sous Vide | Recipe by sousvidetools.com
Braised Shoulder of Goat cooked Sous Vide with Pan-Fried Loin and Moroccan Flavours
Chris Holland Braised Shoulder of Goat cooked Sous Vide with Pan-Fried Loin and Moroccan Flavours Other
- COOK TIME: 28 Hours
- PREP TIME: 2 Hours
- DIFFICULTY: Difficult
- SERVES: 8
- 1 goat shoulder, boned
- 3 garlic cloves, crushed
- 2 preserved lemons, chopped
- 2 cinnamon sticks, crushed
- 50g of salt
Goat spare ribs
- 1 goat rack
- 200g of honey
- 2 star anise, crushed
- 1 garlic clove, chopped
- 100g of water
- 1 tbsp of cinnamon powder
- 1 lemon, juice and zest
- 2kg goat bones
- 1/2 onion
- 2 carrots
- 200g of red wine
- 3 garlic cloves
- 500g of goat, trimmings
- 2 shallots, finely sliced
- 1 cinnamon stick
- 3 tomatoes, chopped
- olive oil
Toasted bulgur wheat
- 300g of bulgur wheat
- 250g of chicken stock
- 75g of rapeseed oil
- 800g of goat loin
- 8 sage leaves
- olive oil
- 4 red peppers
- olive oil
- 8 spring onions – to plate
- handful of pomegranate seeds – to plate
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Recipe courtesy of Kevin Mangeolles from www.greatbritishchefs.com
- Preheat a water bath to 83°C.
- Make a rub for the goat shoulder by mixing together the cinnamon, garlic, lemon and salt. Rub the mix into the meat, making sure it is evenly distributed. Seal the goat shoulder in a vacuum bag and place into the water bath. Allow the meat to cook for 16 hours.
- Once cooked, shred the goat meat and season with salt. Press the shredded meat into a 20cmx10cm mould and place in the fridge to chill and set.
- Preheat the water bath to 90°C.
- To make the goat spare ribs, combine the all the ingredients in a bowl and place in a vacuum bag and seal. Cook in the water bath for 12 hours. Remove the ribs and slice between each rib to create individual portions.
- Preheat the oven to 180°C.
- For the goat stock, place the goat bones into the oven and roast for 30 minutes or until they turn golden brown. Place the bones into a deep pan and add the garlic, vegetables and wine. Pour water over the pan, completely covering its contents, and place over a low heat for 6 hours to simmer. Using a piece of muslin cloth strain the liquid and reserve for later.
- For the goat sauce, drizzle some olive oil into a large pan and place on a high heat. Caramelise the goat trimmings in the oil and add in the tomatoes, shallots and cinnamon stick. Cover completely with goat stock and bring to the boil before turning the heat down and simmering for 1 hour.
- Preheat the oven to 170°C.
- For the peppers, coat them evenly with olive oil and sprinkle with salt. Place in the oven and bake for approximately 15 minutes or until soft.
- Once the peppers have softened, cover in cling film and cool. Remove the skin and slice in two along the length of the pepper. Scoop out the seeds and cut into evenly sized rectangles. Dice the trimmings and save for the bulgur wheat.
- To make the bulgur wheat, add the bulgur wheat grains to a hot pan and toast to a golden brown colour. Pour over the chicken stock and cover with a sheet of cling film. Allow the grains to soak up the stock for 15 minutes. Once completely absorbed, stir in the reserved red pepper trimmings with a fork and leave to one side.
- Preheat the water bath to 60°C.
- For the goat loin, slice into 100g pieces and season with the salt. Top each loin with a sage leaf, place in a vacuum bag and seal. Transfer to the water bath and cook for 15 minutes. After cooking, take the loin out of the bag and leave to dry on a piece of kitchen paper. Set aside until serving.
- Strain the goat sauce through a piece of muslin cloth. Retain the liquid and transfer it to a pan. Reduce the liquid down to a thicker consistency. Take off the heat and cover the pan. Keep it warm until ready to serve.
- In a frying pan, sear and caramelise the goat loin in olive oil. Set aside for five minutes to rest. Slice into pieces of the same size. Char the spring onions in another frying pan minus oil and set aside. Take the goat shoulder out of the moulds and slice into individual portions. Pan fry the portions so they turn crispy.
- To plate, place a red pepper half on one side of the plate and serve with a spoonful of bulgur wheat next to it. Top the bulgur wheat with the shoulder, then slices of loin and finally a portion of spare rib. Drizzle with sauce and add a garnish of pomegranate seeds and the spring onion.