As you may have heard on my Facebook page, I am laid up at the moment with a broken ankle.
The gorgeous Natural New Age Dad is doing pretty much all of the cooking with assistance from the cherubs.
Tonight he whipped up this gorgeous meal (with instructions from me and inspiration from Maggie Beer).
A great combined effort I must say. It was so delicious and I can’t wait for leftovers tomorrow night!
Slow Cooked Goat Chops in Red Wine with Polenta
Vital Stats: gluten-free, egg-free, nut-free, can be dairy-free.
Okay, so this is what you need:
8 large organic goat neck chops (or use lamb or mutton)
3 cups bone broth (I use chicken but anything is fine)
1 cup organic red wine
2 organic onions, sliced
2 organic carrots, sliced
2 bay leaves
4 organic garlic cloves, crushed
2 cups organic polenta
1 litre full cream organic milk (we love Barambah)
1 litre chicken bone broth or stock
pink Himalayan salt
cracked black pepper
Okay, so this is how you do it:
Heat oven to 180°C.
Brown the chops in batches in a cast iron frypan on the stove.
We don’t use oil as there is enough fat on the chops.
Place in a large cast iron baking tray.
Saute the onion and garlic in the fat from the chops on a medium heat.
Sprinkle over the top of the chops with the sliced carrots and bay leaves.
Pour over the red wine and 3 cups of chicken stock and a good sprinkle of salt and pepper.
Place in the oven to slow cook for two to two and a half hours or until the chops are tender.
You do need to check and turn them a few times as there is no cover. Add more liquid if needed.
You can also cook this in a slow cooker. Just reduce the bone broth to 1 cup instead of 3. Cook on high for about four hours or low for about eight hours. You want the meat falling off the bone!
To cook the polenta, heat the milk and stock in the saucepan until boiling.
Add the polenta in a steady stream while stirring all the while.
You might like to use a whisk to avoid lumps.
Turn the temperature down and stir occasionally until the polenta is thick.
It will take about 20 minutes or so.
Season with salt and pepper.
Put a big dollop of polenta on the plate and serve with the chops and vegetables and some of the pan juices drizzled on top.
Some green steamed vegetables would be fabulous (but hey, I didn’t want to get too pushy!).
To make this recipe dairy free, simply use all stock for the polenta instead of the milk.
Want to know more about bone broth? Check out my Beginner’s Guide to Bone Broth.
Have you eaten goat? How do you cook it?