Goat shoulder with braised vegetables
Ingredients
• 1 shoulder of goat
• 2 tbsp grill salt Christoph
• fresh herbs of your choice
• 50 ml red wine
• ½ tsp powdered sugar
For the grill salt Christoph:
• 500 g coarse sea salt
• 1 tsp Tasmanian mountain pepper
• 1 tsp mixed pepper
• Shell abrasion of
1 untreated orange
• Rosemary needles
• Thyme leaves
For the braised vegetables:
• 1 red onion
• 10 cocktail tomatoes (San Marzano)
• 1 red and 1 yellow pepper each
• 1 courgette
• 10 small rissole potatoes
(pre-cooked for 30 minutes)
• 1 tsp grill salt Christoph
• 1 tsp tomato paste
• Sugar
• Rosemary
preparation
First, mix the barbecue salt ingredients and crush them in a mortar.
Heat the grill to 130°C and rub the shoulder with grill salt. Grill on all sides, place in a grill tray, add the herbs and cook over indirect heat for 3 hours. Turn occasionally. Halfway through the cooking time, dust with icing sugar and pour in the red wine.
Clean the braised vegetables and cut them into bite-sized pieces. Braise them in a fireproof pan and add the tomato paste. Add the spices and rissole potatoes and braise everything at 130 °C for ½ hour.
Cut the meat and serve with the braised vegetables.
FIRE&FOOD Issue 3-2019
