Esporão & A Comida Portuguesa a Gostar Dela Própria

Episode 13: Oven Baked Goat with Potatoes

Episode 13: Oven Baked Goat with Potatoes

Ingredients

  • MARINADE
  • 1 kg Neutered Goat Ribs
  • 1 lt White Wine
  • 1 Bunch of Thyme
  • 1 Bunch of Parsley
  • 1 Bunch of Rosemary
  • Sage Leaves
  • Laurel
  • 100 g Garlic Cloves
  • 100 g Rock Salt
  • 10 g Black Peppercorns

  • SOUS-VIDE

  • 3 Vacuum Bags
  • Marinated Goat, in Pieces

  • WOOD OVEN

  • Neutered goat cooked at low temperature, with its juices
  • 300 g Lard
  • 200 ml Olive Oil
  • 300 g Roasted Garlic Paste (roasted without the germ)
  • 100 g Red Pepper Paste
  • 250 ml White Wine
  • 800 g Sliced Potatoes
  • Hot Sauce, to taste
  • Salt, to taste
  • 5 Pepper Blend, to taste
  • 1 Bunch of Thyme
  • 1 Bunch of Parsley
  • 1 Bunch of Rosemary
  • Sage Leaves
  • Laurel

Preparation

Marinade
Let marinate for 24 hours.
SOUS-VIDE
Remove the Goat from the marinade, seal in the bags and cook
sous-vide for 48 hours at 52º C.
WOOD OVEN
Heat the oven, baste the goat with the roasted garlic paste and the pepper paste, add the remaining ingredients and roast for 30 minutes. Baste again, two or three times, during cooking. Enjoy.

CHEF RODRIGO CASTELO
LOCAL CANEIRAS
REGION SANTARÉM
Olive Oil: OLIVAL DOS ARRIFES
Wine: ESPORÃO RESERVA TINTO 2014

Download the recipe here.