Chef, food writer, teacher and TV personality cooks Your Grandmother's Braised Goat Shoulder with Red Wine at the 2011 Food & Wine Classic in Aspen.Chef, food writer, teacher and TV personality cooks Your Grandmother's Braised Goat Shoulder with Red Wine at the 2011 Food & Wine Classic in Aspen.
A classic french roast, traditionally associated with lamb. I love substituting goat for all my lamb recipes. This is a boneless leg, so I wanna make sure that all of the intermascular fat, I take away. You could just make a cut, in this big muscle here, the top round. Beautiful, and just fold it down. What I'm looking for is a big square piece of paper, eight by ten. Hit it with a little salt and pepper. I'm gonna take a piece of garlic. First thing that I wanna do is actually roll it up. And then put this in here. I just hold my finger here and loop this piece through. I have this side that's got the fat on it and all I'm going to do is lay this down into the nice hot pan and onto the side go a couple of my shallots. Some of my carrot, some mushrooms. This is the old school stuff. Some cloves of garlic, a bay leaf, some peppercorns and a few buds of allspice, leeks and half a lemon. All right, do you see that? Okay, let it get nice and brown, then you flip it. [SOUND] Stick a cover on that after it boiled for another minute or two so we knew it was hot and some of that alcohol burned off. We'll do a nice lovely transition. And here is the stunning finished product. Take a little bit of that liquid and reduce it and keep it in this pan for finishing. You slice this, Down the middle. Pull some of these delicious, delicious vegetables and pile them on the side. And there we go. Not bad. [APPLAUSE]