You can cook many delicious dishes from goat meat. For some peoples, it replaces lamb in pilaf. The roast is excellent, in which, in addition to this meat, potatoes and pork rinds are added. In the Middle East, it is often served with couscous cooked with spices like cumin, cloves, cinnamon and saffron.
It is necessary
-
- goat meat
- spice
- vegetable oil
- cutting board
- knife
- plate
- pan
- patch.
Instructions
Step 1
Decide which goat dish you want to make. It is better to choose brisket for soup. You can bake the back leg or shoulder blade, and stew with vegetables - the front leg. The best part is the loin. If you strip the bones, it can be served hot even during a gala dinner.
Step 2
Sour cabbage soup is best obtained from brisket. From time immemorial it was believed that the moderately fatty meat of this animal is more suitable than the rest of the classic sour cabbage soup. Take a piece weighing about 500-600 g. Rinse, cut off the fat, pour 3 liters of cold water and put on fire. When it boils, remove the foam, salt. Along with the meat, place a saucepan on the stove, in which you melt the fat cut from a piece. Simmer 500-600 g of sauerkraut on it for about 30-40 minutes, then add chopped carrots and a not too finely chopped onion. Reduce heat to low, then simmer vegetables for about half an hour. Then transfer them to a saucepan with broth and cook until tender.
Step 3
Purchase a young goat's hind leg. Ideally, it should weigh 1.5-2 kg. If the ham is larger, it means that the animal was not young. Wash the meat at home, dry it with a cloth or paper napkin. Prepare the marinade by mixing 100 ml fresh lemon juice, 125 g vegetable oil, 30 g hot mustard, chopped rosemary, salt and ground black pepper. Drizzle over the ham from a tablespoon. Remove the meat to a cool place. Take out every 15 minutes. and repeat the operation. The total marinating time is about 2 hours, but believe me, the finished baked ham will be beyond praise!
Step 4
Make the famous French goat cassoulet. For this dish, soak 350 g of beans overnight, rinse in the morning and put on medium heat. Prepare 1 kg of goat trimmings, 300 g of chicken fillet, 400 g of calf drumstick, cut into pieces about 2 cm thick so that each has a marrow. When the beans boil and you skim off the foam, dip the meat in the same place. Season with salt, add a few sprigs of thyme, rosemary, tarragon, as well as bay leaves and allspice peas. Cook the cassoulet over very low heat for at least 2.5 hours. Add water if necessary. In 15-20 minutes. until tender, add 400 g of peeled sweet red peppers and 700 g of peeled and seedless tomatoes. Serve in deep ceramic bowls, sprinkled generously with fresh herbs.
