Organic goat stew with mashed potatoes

How Maurice does it

1. 1

   Season the goat leg generously all over with salt and pepper.

2. 2

   Heat 2 tbsp Liquid Gold in a large pan over high heat. Sear the goat leg until browned on all sides, about 4–5 minutes per side. Remove from the pan and set aside.

3. 3

   In the same pan, add the cut carrots, onion, and garlic. Sauté until soft and lightly browned, about 5 minutes.

4. 4

   Place the seared goat leg and sautéed vegetables in a Dutch oven. Add the balsamic vinegar, chicken broth, red wine, thyme, and rosemary.

5. 5

   Cover the Dutch oven with a lid and place in a preheated oven at 150°C (300°F) or simmer on low heat. Cook for about 6 hours, until the meat is tender and falls off the bone. If using a lid with a recess, fill it with water to retain moisture.

6. 6

   Meanwhile, make the mashed potatoes: Boil the potato cubes in salted water until tender, about 15–20 minutes. Drain well.

7. 7

   Mash the potatoes with 60 g butter until smooth and velvety. Do not add milk. Season with salt. Keep warm.

8. 8

   For the sauce: Heat 1 tbsp Liquid Gold in a small pan over medium heat. Sauté the finely chopped shallot until translucent, about 2–3 minutes.

9. 9

   Ladle about 250 ml of the cooking liquid from the Dutch oven into the pan with the shallots. Reduce over medium heat until halved, about 20 minutes. Strain if desired.

10. 10

    Remove the cooked goat leg from the Dutch oven and shred the meat with two forks. Remove any bones and excess fat.

11. 11

    To serve: Spoon a generous portion of mashed potatoes onto a plate. Top with the shredded goat meat. Spoon the reduced shallot sauce over the meat and potatoes. Garnish with fresh rosemary.