Barker Hotel's Goat Hotpot by Matt Hemming

Barker Hotel's Goat Hotpot by Matt Hemming


Preparation Time: Cook Time:

Ingredients / serves 6

  • 1½ kg goat leg meat on the bone, cut into chunks
  • 3 brown onions, chopped
  • 6 cloves garlic, crushed
  • 200 g small button mushrooms
  • 250 g chorizo, cut into 1cm disks
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) white beans, rinsed
  • 200 ml red wine
  • 500 ml beef stock
  • 2 tbsp olive oil
  • ½ bunch thyme, tied with string
  • Zest of 1/2 an orange
  • Salt and pepper
  • Serve with goat cheese, mashed potatoes and a simple green salad

Method

1.
Heat oven to 180º C
2.
Season goat pieces with salt & pepper. In a large ovenproof casserole dish sauté goat pieces in olive oil until brown and golden remove from pan. In same pan add onions, garlic, mushrooms and chorizo, cook for 10 minutes until tender. Deglaze pan with red wine, scrapping the little golden bits stuck to the pan..
3.
Return goat pieces to pan along with beef stock, orange zest, thyme, and crushed tomatoes, season with salt & pepper and then bring to the boil. Cover the mixture with a circle of baking paper and cover with lid.
4.
Place casserole dish into the middle of the oven and bake for one hour. Remove from oven, stir mixture and then add beans. Return to oven and bake for a further 30-45 minutes, or until goat meat is soft and tender. Check seasoning and serve in a large bowl.

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Barker Hotel's Goat Hotpot by Matt Hemming

Barker Hotel's Goat Hotpot by Matt Hemming
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