Five-Hour Goat
- Total Time
- 5¼ to 6¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 6garlic cloves, thinly sliced, plus 20 whole peeled garlic cloves
- 23- to 4-pound goat legs, trimmed of fat and caul
- ¼cup olive oil
- Salt
- ground black pepper
- 2small onions, thinly sliced
- 4carrots, peeled and cut into 3-inch chunks
- 1bouquet garni
- 1cup dry white wine
Nutritional analysis per serving (10 servings)
271 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 34 grams protein; 547 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Use a paring knife to make many small incisions around each leg, inserting a slice of garlic in each (use 3 cloves for each leg).
- Step 2
Place legs in a large heavy Dutch oven with a tight-fitting lid. Rub meat with olive oil and season with salt and pepper to taste. Add whole garlic cloves, onions, carrots, bouquet garni and wine.
- Step 3
Place lid on pan and place in oven. Braise legs until meat is very tender and almost falling off the bone, 5 to 6 hours. Check occasionally to be sure contents do not become dry, adding water as necessary.
- Step 4
When done, transfer meat and vegetables to a platter and keep warm. Skim fat from surface of liquid in pan. To serve, cut meat off bones and place in wide shallow bowls with onion, carrot and garlic. Top with broth spooned from pan.
Private Notes
Comments
Towards the end of cooking I added some potatoes and rutabagas. Unctuous!
Delish. Very mild flavor and succulent meat. Had a small leg so braise only took 3 1/2 hours. Served with beans warmed in the broth, but agree potato, rutabaga and turnips would work too.
5-hour goat? Ya gotta be kidding, right? Seriously though, this was yummers prepared as written. Worked even though my kid leg was 1.5 pounds, not 3, and I only had one. I kept the veggies & liquid portions the same. The garlic sweetens and mellows in the pot, so use it all. I wondered if not browning first was going to mean less flavor, but the long slow braise does the job beautifully. Served with mashed potatoes.
I grew up eating goat in India, and we gave this excellent recipe the Indian masala treatment. I have a feeling the great Bourdain (RIP) would have very much approved of it. Dry brine the goat leg the night before, slipping salt into the incisions. Skip the wine, the pepper and the boquet garni. Before roasting spread Indian meat masala all over the meat and into the incisions. Use a little sesame oil for adherence if needed. Note: if the masala has salt, then use it for dry brining.
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