Say olé to this hearty Spanish hotpot, cooked slowly in the oven until the goat is tender and succulent.
- 1.5 kg goat leg meat on the bone, cut into chunks
- 2 tbsp olive oil
- 3 onions, chopped
- 6 garlic cloves, crushed
- 200 g small button mushrooms
- 250 g chorizo, cut into 1 cm discs
- 200 ml red wine
- 500 ml beef stock
- 400 g can chopped tomatoes
- ½ bunch thyme, tied with string
- ½ orange, zested
- 400 g can white beans, rinsed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180ºC.
Season goat pieces with salt and pepper. In a large ovenproof casserole dish, sauté goat pieces in olive oil until brown and golden. Remove from pan. To same pan, add onion, garlic, mushrooms and chorizo. Cook for 10 minutes, until tender. Deglaze pan with red wine, scraping up the little golden bits stuck to the pan.
Return goat to pan along with beef stock, tomato, thyme and orange zest. Season with salt and pepper and bring to the boil. Cover the mixture with a circle of baking paper and cover with a lid.
Place casserole dish in the centre of the oven and bake for 1 hour. Remove from oven, stir mixture and then add beans. Return to oven and bake for a further 30-45 minutes, or until goat meat is soft and tender. Check seasoning and serve in a large bowl.
Serve with goat’s cheese, mashed potato and a simple green salad, if you like.
Recipe from Matt Hemming of Barker Hotel in Adelaide.