11/04/2018

Braised belly of kid goat with roasted garlic mash & elderberry jus

This is a delicious way to serve kid goat belly. Jenny Warner, Head Chef at The Thomas Cubitt restaurant in Elizabeth Street south west London, likes to use as much of the Trecorras Farm kid goat as possible. She makes stock with the bones and uses trimmed meat for other dishes. Jenny picks the elderberries herself when this dish is on the menu.


Serves 6 people

Cooking time:

Kid Goat Belly - 2 hours.

Elderberry Jus - 30 mins.

Roasted Garlic Mash - 45 mins.

Goat Stock - 5 hours

 

Ingredients:

Braised goat belly:

1 Trecorras Farm kid goat belly (1,2kg once skin, bones & excess fat has been removed)

2 cloves of garlic

1 sprig of rosemary

1 sprig of thyme

Salt Pepper

10ml olive oil

2,5l goat stock (recipe below)

Elderberry jus:

2 shallots

5 sprigs of thyme

200ml red wine

3 garlic cloves

Olive oil

400ml of reduced goat stock or shop bought veal stock

Salt and sugar to taste

Roasted garlic mash:

750g Agria potatoes or other mashing potatoes

200g butter

50ml milk

Salt to taste

2 heads garlic

Olive oil
 

Goat stock:

Bones from 1 goat (6kg)

4 onions

4 carrots

1 garlic

1 bay leaf

10 peppercorns in a spice bag

1/2 bunch thyme

40g tomato paste

500ml madeira

Method 

Braised Trecorras Farm Kid Goat Belly:

Trim the belly and season with salt and freshly ground black pepper. Keep all trimmings as you can use the bones for stock and any meat and fat trim will make the perfect burger.

Finely chop the thyme and rosemary, finely grate the garlic and spread it all evenly over the inside of the belly. Using butchers string, tie the belly to a nice even roll. Sear the rolled belly in a hot pan in a little olive oil until evenly browned. Place in a large sauce pan and cover with goat stock.

Simmer for 2 hours or until the meat is soft and tender. Remove the meat from the stock and leave to cool for a couple of minutes. Keep the remaining stock for next time you braise something or it can also be made into a delicious soup.

When the braised kid goat belly is cool enough to handle, remove the string and sprinkle with some more salt. Roll the whole piece in clingfilm, tightly to form an even roll. Refrigerate for two hours or until cold and firm. You can now slice perfect big slices from the belly and then gently reheat in the elderberry jus. 

 

Roasted Garlic Mash:

Peel the garlic and slowly roast it in the olive oil until evenly golden roasted and also cooked through. Break up the cloves with a fork, gently mashing it but still leaving big chunks of garlic whole. Season with salt.

Peel, roughly chop and boil the potatoes until soft. Then drain and pass through mouli or drum sieve. Whilst still warm, add the butter. If starting to split add a drop of milk. Fold in the roasted garlic. Check seasoning and add salt to taste.

 

Elderberry Jus:

Finely chop the shallot and garlic and sweat down with the thyme. When the shallot is soft, add the red wine and reduce. Add the reduced stock and simmer 30 min. Season with sugar and salt and strain through a fine sieve. Set aside until you are ready to reheat the goat belly. Just before serving add the elderberries. These can be picked in advance and stored in a container in either the fridge or freezer.

 

Goat Stock: (or use a good quality veal stock if preferred)

Roast the bones 1 hour on 180 C or until evenly golden brown.

Peel, roughly chop and roast the carrots and onions. When the veg is roasted add the tomato paste and continue roasting for 5 more minutes. 

Deglaze all the dishes used for roasting of the bones and veg with the madeira.

Place the bones and veg together with the remaining ingredients in a large pot and cover with cold water. Bring to a simmer and skim the stock well and cook for a minimum of 4 hours. Strain through a fine sieve.

Keep half for braising the kid goat belly above and reduce other half until it starts to thicken to be used for the elderberry jus. Check taste and strain through a cheese cloth. Skim any fat from the surface before using the stock.

  

Recipe by Jenny Warner, The Thomas Cubitt www.thethomascubitt.co.uk

© Jenny Warner