Meltingly tender goat shoulder falling off the bone, served with a rich goat gravy scented with paprika. This is an easy recipe anyone can make that our chef friend Benedicto Marinas passed onto us. The sweet paprika adds a special layer of flavor to the succulent, slow cooked goat meat.
Slow roast goat shoulder and paprika gravy.
How to Make Braised Goat Shoulder
This is an easy recipe anyone can make. First the goat shoulder is seasoned with salt and pepper and allowed to rest in the fridge. Next the goat is browned in a Dutch oven or braising pot. Vegetables and chicken stock are added and the pot is simmered slowly until very tender.
Use of parchment to prevent boiling.
It will take a few hours for the shoulder to cook, so this is a good thing to make on the weekend when you have plenty of time. Chef likes to cover the pan with parchment while it cooks, but it’s optional.
Goat shoulder, tender and ready to serve.
When the goat meat is very tender, it’s removed and the cooking liquid is strained. The cooking liquid is reduced until thickened, then whisked with butter to add a rich flavor. To serve, the meat is sliced or pulled and put into a serving dish and the goat gravy is served alongside.
Tender braised goat shoulder seasoned with paprika and braised until tender, pulled and served with homemade goat gravy.
Serves 4 to 6.
Course Main Course
Cuisine African
Keyword Goat shoulder recipe
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 4People
Calories 410kcal
Cost 10
Equipment
1 Dutch oven or large stew pot
1 Parchment paper optional
Ingredients
2-3lbgoat shoulder
Kosher salt
Black pepper freshly ground
1-2teaspoonsweet smoked paprikapimenton de la vera dulce
Canola oil or light olive oil
1medium onionchopped
1clovesof garlicchopped
3stalks of celerydiced
2 to 3small carrotsdiced
½cupdry white wine
2Tablespoonssherry vinegaror white wine vinegar
3cupschicken stock
1Tablespoonunsalted butter
Instructions
1-2 hours before cooking, sprinkle the goat liberally with salt, pepper, and a light (but thorough) dusting of sweet (dulce) smoked paprika. Place on a plate in the fridge. Remove the goat from the fridge about 30 minutes before cooking.
Preheat oven to 275˚F
Heat oil in a large dutch oven over medium-high until hot.
Brown the goat generously on all sides until very brown and remove from the pan.
Add the onion, garlic, celery, and carrots to the pan and sweat the vegetables on medium-low for about 5 minutes.
Add white wine and sherry vinegar and cook for 3 minutes.
Add chicken stock, return the goat shoulder to the pan and bring to a simmer. Cover and put the pot in the oven.
Cook the meat for 4-5 hours, or until tender, turning occasionally.
When tender, remove the meat from the braise, cover with foil and keep warm.
Strain the sauce into a saucepan and reduce the sauce on medium-high heat until just beginning to thicken.
You should end up with roughly ½ cup of liquid.
When pleased with the consistency of the sauce, (it should be pretty thick and definitely coat the back of a spoon) remove from heat and whisk in the butter.
When ready to serve, slice the goat and fan the slices on a pre-warmed plate.
Spoon the sauce over the meat and serve.
Notes
For the best flavor, season the goat shoulder or goat leg and refrigerate overnight before cooking.
Hot chili or a tablespoon of chopped preserved lemons can be added for extra flavor.
