Stewed goat is a Corsican recipe, which can be prepared for the holidays (Easter, Christmas, etc.). If you want to prepare this dish for your guests, allow some preparation time because the stew requires more than 1 hour of cooking so that it soaks up the flavors of the vegetables and the sauce. Do not forget the bread to be able to sauce the plate!
- 1 kg of potatoes
- 2 kg of goat meat
- 25 cl of full-bodied red wine
- 3 chopped onions
- 3 crushed garlic cloves
- 1 bouquet garni
- 1 small handful of chopped parsley
- 4 tbsp. tablespoon tomato purée
- 3 tbsp. olive oil
- 2 tbsp. flour
- Salt pepper
Preparation 30 mins
Cooking 1 hr 15 mins
Wash the parsley, drain and pat dry. Peel the potatoes and cut them into pieces. Peel and chop the onion. Peel and crush the garlic cloves. Book.
Chop your vegetables
How to chop your herbs?
Carve an onion
How to degerm garlic?
In a pot, heat the olive oil. Add the potatoes and sauté them until they turn golden brown. Reserve the potatoes in a dish.
Instead of the potatoes, put the meat, onions, garlic and herbs in the pot, and sprinkle with flour. Mix all the ingredients and brown for a few minutes.
Add the tomato puree and red wine. Salt, pepper, mix and bring to high heat.
Cover the pot, lower the heat and simmer for about 45 minutes.
After 45 minutes, put the potatoes back in the pot, and continue cooking for 30 minutes. The meat should be tender.
For this recipe, use a full-bodied red wine. If you don’t like red wine, you can replace it with white wine. Ask your butcher to prepare the pieces of goat to save time, otherwise cut them into large cubes.