Cabri a la Corse Recipe

Name: Cabri a la Corse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds baby goat shoulder, cut into 1-inch pieces; Salt; Freshly ground black pepper; 1 cup flour; 3 ounces salt pork, small diced; 2 cups chopped onions; 1 cup chopped carrots; 2 cups chopped tomatoes, peeled and seeded; 1 tablespoon chopped garlic; 2 tablespoons tomato paste; 2 cups dry red wine; 4 cups beef stock; 4 sprigs fresh thyme; 3 fresh bay leaves; 1 cup pitted Kalamata olives; 3 cups Chestnut Flour Polenta (same as polenta but with chestnut flour); 2 tablespoons chopped fresh parsley leaves

Servings: persons

6 pounds baby goat shoulder, cut into 1-inch pieces
Salt
Freshly ground black pepper
1 cup flour
3 ounces salt pork, small diced
2 cups chopped onions
1 cup chopped carrots
2 cups chopped tomatoes, peeled and seeded
1 tablespoon chopped garlic
2 tablespoons tomato paste
2 cups dry red wine
4 cups beef stock
4 sprigs fresh thyme
3 fresh bay leaves
1 cup pitted Kalamata olives
3 cups Chestnut Flour Polenta (same as polenta but with chestnut flour)
2 tablespoons chopped fresh parsley leaves

1
Season the goat with salt and pepper.
2
Dredge the goat pieces in the flour, shaking off any excess.
3
In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes.
4
Add the goat and brown on all sides.
5
Remove the goat and set aside.
6
Add the onions and carrots.
7
Season with salt and pepper.
8
Saute until the vegetables are wilted, about 4 to 6 minutes.
9
Stir in the tomatoes and garlic.
10
Season with salt and pepper.
11
Continue to cook for 2 minutes.
12
Stir in the tomato paste.
13
Deglaze the pan with the red wine.
14
Stir in the stock.
15
Add the thyme and bay leaves.
16
Bring the liquid to a boil, cover, reduce the heat to medium low and simmer for 1 hour or until the goat is tender.
17
During the last 15 minutes of cooking, stir in the olives.
18
Remove the bay leaves.
19
Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.

560

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 pounds baby goat shoulder, cut into 1-inch pieces, Salt, Freshly ground black pepper, 1 cup flour, and more.

Yes, Cabri a la Corse falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabri a la Corse

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