Cabri A La Corse
Corsican braised baby goat shoulder with salt pork, onions, carrots, tomatoes, red wine, beef stock, thyme, bay leaves, and Kalamata olives, served over chestnut polenta.
Ingredients
- 6 lb baby goat shoulder, cut into 1-inch pieces
- 1 cup flour
- 3 oz salt pork, small diced
- 2 cup chopped onions
- 1 cup chopped carrots
- 2 cup chopped tomatoes, peeled and seeded
- 1 tbsp chopped garlic
- 2 tbsp tomato paste
- 2 cup dry red wine
- 4 cup beef stock
- 4 sprig fresh thyme
- 3 each fresh bay leaves
- 1 cup pitted Kalamata olives
- 3 cup chestnut flour polenta, for serving
- 2 tbsp chopped fresh parsley
Instructions
- 1
Season the goat with salt and pepper. Dredge in flour, shaking off excess.
- 2
In a Dutch oven over medium heat, render the salt pork 3-4 minutes. Add the goat and brown on all sides. Remove goat and set aside.
- 3
Add onions and carrots. Season with salt and pepper. Sauté until wilted, 4-6 minutes. Stir in tomatoes and garlic; cook 2 minutes. Stir in tomato paste.
- 4
Deglaze with red wine. Add stock, thyme, and bay leaves. Bring to a boil, cover, reduce to medium-low, and simmer 1 hour until goat is tender.
- 5
During the last 15 minutes, stir in the olives. Remove bay leaves.
- 6
Serve the stew ladled over chestnut polenta, garnished with chopped parsley.
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