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Goat Shoulder Roast and Gravy
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Chef's Braised Goat Shoulder with Sweet Paprika

Tender braised goat shoulder seasoned with paprika and braised until tender, pulled and served with homemade goat gravy. Serves 4 to 6.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: African
Keyword: Goat shoulder recipe
Servings: 4 People
Calories: 410kcal
Cost: 10

Equipment

  • 1 Dutch oven or large stew pot
  • 1 Parchment paper optional

Ingredients

  • 2-3 lb goat shoulder
  • Kosher salt
  • Black pepper freshly ground
  • 1-2 teaspoon sweet smoked paprika pimenton de la vera dulce
  • Canola oil or light olive oil
  • 1 medium onion chopped
  • 1 cloves of garlic chopped
  • 3 stalks of celery diced
  • 2 to 3 small carrots diced
  • ½ cup dry white wine
  • 2 Tablespoons sherry vinegar or white wine vinegar
  • 3 cups chicken stock
  • 1 Tablespoon unsalted 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. 

Nutrition

Serving: 5oz | Calories: 410kcal | Carbohydrates: 10g | Protein: 48g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 411mg | Potassium: 877mg | Fiber: 1g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 4mg