I’ve been having a bit of a love affair with goat lately. The meat has such a distinctive flavour and when cooked slowly with some love and attention, it melts in the mouth.
This version of goat ragu is based on many different recipes including my memories of a seriously good goat ragu I had at Bar Alto at the Powerhouse.
Not sure how difficult it is to find goat in your area, but my local FoodWorks has had it in stock for several months now. In this recipe I used a goat roast approx 1.2 kg in weight. I also used my new pressure cooker to speed up the cooking time.
Season the goat really well with salt and pepper and seal in the juices until lovely and caramalised. Take the goat out of the pot and add a diced onion, as many garlic cloves as you like and diced celery. Cook this for about 2 minutes. Add a slosh of white or red wine to deglaze the pot, then add in a few black peppercorns, some sea salt, a teaspoon of fennel seeds and a couple of bay leaves. Add the goat back into the pot and pour over a large jar of tomato passata (approx 450mls ) and 150mls vegetable stock or water. Put the lid on and let simmer away gently.
Depending on the method of cooking you are using (stove top or oven), I estimate the goat will need a minimum of 3 hours. The pressure cooker method took roughly one hour for the goat to become tender. Mid-way through cooking, give the goat a check to see how it’s looking. If it’s not falling off the bone, it needs longer. At this stage you can add roughly chopped carrots and some green olives.
Once the goat is really tender, pull it out and let the sauce reduce at a simmer. Shred the goat from the bones. Once the sauce has reduced a little, add the shredded goat meat back into the sauce along with chopped parsley and extra seasoning to taste.
Serve with a really good quality pasta, a shaving of pecorino or parmesan and a nice red wine. This is a brilliant dish for winter and it tastes even better the next day.