Braised Goat Shoulder with Sweet Paprika
Meltingly tender goat shoulder falling off the bone, served with a rich goat gravy scented with paprika. This is an easy recipe anyone can make that our chef friend Benedicto Marinas passed onto us. The sweet paprika adds a special layer of flavor to the succulent, slow cooked goat meat.
How to Make Braised Goat Shoulder
This is an easy recipe anyone can make. First the goat shoulder is seasoned with salt and pepper and allowed to rest in the fridge. Next the goat is browned in a Dutch oven or braising pot. Vegetables and chicken stock are added and the pot is simmered slowly until very tender.
It will take a few hours for the shoulder to cook, so this is a good thing to make on the weekend when you have plenty of time. Chef likes to cover the pan with parchment while it cooks, but it’s optional.
When the goat meat is very tender, it’s removed and the cooking liquid is strained. The cooking liquid is reduced until thickened, then whisked with butter to add a rich flavor. To serve, the meat is sliced or pulled and put into a serving dish and the goat gravy is served alongside.
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Chef's Braised Goat Shoulder with Sweet Paprika
Equipment
- 1 Dutch oven or large stew pot
- 1 Parchment paper optional
Ingredients
- 2-3 lb goat shoulder
- Kosher salt
- Black pepper freshly ground
- 1-2 teaspoon sweet smoked paprika pimenton de la vera dulce
- Canola oil or light olive oil
- 1 medium onion chopped
- 1 cloves of garlic chopped
- 3 stalks of celery diced
- 2 to 3 small carrots diced
- ½ cup dry white wine
- 2 Tablespoons sherry vinegar or white wine vinegar
- 3 cups chicken stock
- 1 Tablespoon unsalted butter
Instructions
- 1-2 hours before cooking, sprinkle the goat liberally with salt, pepper, and a light (but thorough) dusting of sweet (dulce) smoked paprika. Place on a plate in the fridge. Remove the goat from the fridge about 30 minutes before cooking.
- Preheat oven to 275˚F
- Heat oil in a large dutch oven over medium-high until hot.
- Brown the goat generously on all sides until very brown and remove from the pan.
- Add the onion, garlic, celery, and carrots to the pan and sweat the vegetables on medium-low for about 5 minutes.
- Add white wine and sherry vinegar and cook for 3 minutes.
- Add chicken stock, return the goat shoulder to the pan and bring to a simmer. Cover and put the pot in the oven.
- Cook the meat for 4-5 hours, or until tender, turning occasionally.
- When tender, remove the meat from the braise, cover with foil and keep warm.
- Strain the sauce into a saucepan and reduce the sauce on medium-high heat until just beginning to thicken.
- You should end up with roughly ½ cup of liquid.
- When pleased with the consistency of the sauce, (it should be pretty thick and definitely coat the back of a spoon) remove from heat and whisk in the butter.
- When ready to serve, slice the goat and fan the slices on a pre-warmed plate.
- Spoon the sauce over the meat and serve.
Notes
- For the best flavor, season the goat shoulder or goat leg and refrigerate overnight before cooking.
- Hot chili or a tablespoon of chopped preserved lemons can be added for extra flavor.