Executive Chef Joseph Margate's Summer Braised Goat Recipe

Jun 17, 2010
Jacqueline Church

Braised Goat - Jchurch

This sustainable meat is eaten worldwide as the primary red meat. Often grilled, curried or Jerked, this ethereal recipe transcends all stereotypes.

The other red meat. That could be a marketing line for goat. But only in the US since in most of the world, the "other" red meat would be beef. Chevon, Capretto, or Cabrito - goat goes by many names and is enjoyed in many countries.

Goat is one of the Old World Meats Making a Comeback as a Sustainable Choice. People who seek to become compassionate carnivores also like the humane slaughter offered by Halal butchers. Goats are dispatched with care and prayer in a respectful manner. Seek out a Halal butcher or look for goat that's raised by local farms (see LocalHarvest.org, for example).

CLINK. at the Liberty Hotel

The restaurant is set on the second floor off a rotunda surrounded by 34 foot windows in this Leading Hotels property. The hotel is a converted 150 year old building that formerly housed the infamous Charles Street Jail.

In addition to CLINK., you might enjoy a glass of bubbly in Veuve Clicqot Grand Dame bar (its first in the US), or mix it up at Alibi nightclub. Grab a bite at the award-winning Scampo, Lydia Shire at the helm. The truth is once you've dined at CLINK., you'll have a hard time going elsewhere in the property.

Margate has been at CLINK. just a couple years and brings a focus on the seasonal and local food. One of his great strengths is using his classical training to bring "umami" out in all his contemporary menu offerings. To see photos of his whole summer menu see Just Released: CLINK.'s Summer Menu.

Learn about umami and find three recipes for umami-rich summer tapas

Tender Braised Goat with Green Chick Peas, Garlic Chives and Potato Gnocchi

Executive Chef Joseph Margate - CLINK. at the Liberty Hotel

2# goat shoulder, bone in
1T kosher salt
1t ground cumin
1t ground coriander
2 qt chicken stock
1 c white wine
1T cumin seeds
1T coriander seeds
1T cayenne pepper flakes
4 fresh bay leaves
6 sprigs thyme
1 carrot, peeled, cut into 1” pieces
1 medium onion, peeled, cut into 1” pieces
3 ribs celery, cut into 1” pieces
1# potato gnocchi, blanched
1C fresh green chickpeas, blanched
2oz. garlic chives, chopped

Directions:

Sprinkle the goat with the kosher salt, cumin, and coriander. Let sit overnight.
The following day, sear the goat in a large pan until surface is brown. Add vegetables, saute a bit to soften. Deglaze with white wine and let reduce. Add the chicken stock, a bouquet garni with the cumin and coriander seeds, pepper flakes, bay leaves and thyme, the goat. Cover and braise slowly at 250 degrees for 5 hours or until just tender but not falling apart.
Remove the shoulder and cut the meat into 2” pieces. Strain the cooking liquid, skim of any fat, and reduce by 1/3.
In a large pan, heat up the goat meat with the cooking liquid, add the potato gnocchi, garlic chives, and the fresh green chick peas. Toss in the butter just before serving.
(We finish the dish with a little bit of chili oil made from cayenne pepper flakes and grapeseed oil (10% by weight cayenne pepper:grapeseed oil) heated up to 160 degrees F)