Kid goat in sauce, Corsica

Ingredients

1 serving

• 2.5 kg of kid goat (shoulder, ribs, and breast) cut into pieces
• 8 cloves of garlic
• 2 onions
• 1/2 l of red wine (or white wine)
• 2 tablespoons of tomato paste
• 2 tablespoons of olive oil
• thyme
• bay leaf
• salt
• pepper

Steps

1. 1

   Peel the garlic cloves, crush them, and chop the onion.

2. 2

   In a Dutch oven, brown the pieces of kid goat and bacon in oil. When the meat is well browned, remove it from the pot.

3. 3

   In the cooking juices, brown the crushed garlic and onion, return the meat to the pot, add the tomato paste, wine, and cover with water.

4. 4

   Bring to a boil, season, and add the thyme and bay leaf.

5. 5

   Let the sauce reduce for about twenty minutes, then cover and simmer for 2 hours over very low heat. If the sauce reduces too much, add a little hot water during cooking.

6. 6

   Remove from heat and let rest until the next day. Simmer for one hour before serving.

7. 7

   Serve with corn polenta or large pasta (lasagna, tagliatelle...).

8. 8

   The recipe's plus! Pascale's little secret: add Corde l’arbarone thyme.