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Cabri A La Corse

Courses: Main Course
Serves: 6 people

Recipe Ingredients

6 lbs 2724g / 96ozBaby goat shoulder - cut into 1" pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozFlour
3 oz 85gSalt pork - diced small
2 cups 125g / 4.4ozChopped onions
1 cup 110g / 3.9ozChopped carrots
2 cups 125g / 4.4ozChopped peeled seeded tomatoes
1 tablespoon 15mlChopped garlic
2 tablespoons 30mlTomato paste
2 cups 474mlDry red wine
4 cups 948mlBeef stock
4 sections  Fresh thyme
3   Fresh bay leaves
1 cup 237mlPitted Kalamata olives
3 cups 187g / 6.6ozChestnut Flour Polenta - see * Note
2 tablespoons 30mlChopped fresh parsley leaves

Recipe Instructions

* Note: The same as polenta but with made with chestnut flour.

Season the goat with salt and pepper. Dredge the goat pieces in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes. Add the goat and brown on all sides. Remove the goat and set aside.

Add the onions and carrots. Season with salt and pepper. Saute until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or until the goat is tender.

During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C56) - from the TV FOOD - NETWORK

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