Organic goat neck chops are a budget-friendly option at your organic butcher and they taste amazing. Think lamb but a more subtle flavour. Use lamb neck chops or just lamb chops instead if you want!
Slow Cooked Goat Chops in Red Wine with Polenta
Vital Stats: gluten-free, egg-free, nut-free, can be dairy-free.
Serves 8.
Okay, so this is what you need:
8 large goat neck chops or goat loin chops
3 cups bone broth (I use chicken but anything is fine)
1 cup red wine
2 onions, sliced
2 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 frypan on the stove. We don’t use oil as there is enough fat on the chops. Place in a large baking tray.
Saute the onion and garlic in the fat from the chops on a medium heat. Sprinkle over the top of the chops 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 with some green steamed vegetables on the side.
To make this recipe dairy free, simply use all stock for the polenta instead of the milk.
Notes:
I always choose an organic polenta to avoid GMO corn.
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?
sounds delicious Sonia- and super easy!!
we enjoy goat (have a good local butcher who often has goat and can always get some if we order it)
I have done curries and even a ‘Sunday Roast’ with a leg of goat.
at half the price of lamb, why wouldn’t you?
I know! Great flavour too – it wasn’t too overpowering. I will do curry next time I order them. 🙂
Haven’t done the goat yet but look forward to trying this recipe with lamb. Good one NNAD!
It is lovely with lamb! I can’t believe how good the goat is though and a great price too.
That is looking pretty delicious IMHO. Even though I have my wondeful thermomix I do love using the slow cooker this time of the year too. I just cannot get my family to eat polenta though.I have tried every which way and am always met with resistance. So mashed potato it is – though I do toss in sweet potato or carrot 🙂
I love my slow cooker. It was one of the only appliances to survive the cull after thermy! Funny my kids adore polenta! Have you tried making it with milk, stock and then stir some cheese through?
Yum! I love goat but have never cooked it myself.
Will be giving this a try. xx
I was a little hesitant, but I love it! Such a cheap cut of meat but so flavoursome – it’s almost a cross between lamb and beef. I can’t wait till our local farmer has goat ready again! It is also fabulous in a curry.