California Farm Goat Chops with Pine Nuts

Name: California Farm Goat Chops with Pine Nuts
Total time: 14400 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 4 large goat chops, 1/2 pound each, bone in, each chopped in 4; 4 Tsp pine nuts; 4 Tsp black peppercorns; 4 Tsp dried rosehips; 4 garlic cloves; 1 Tbs olive oil; 1/4 cup apple cider vinegar; 1/4 cup soy sauce; 1 cup cherry tomatoes; 1 cup chopped white onion; 1 cup beef bouillon; 1 cup potato chunks; 1 cup carrot chunks; 1 cup frozen peas; 1/2 cup tomato paste; Salt served on the side; 1 freshly baked sour dough bread to dip in broth with dinner

Hobby Horseman @HobbyHorseman

California, United States

Lean and gamey, goat meat will be fall-off-the-bone tender with a short marinade and overnight cast iron pot simmer, just like venison. Goat chops taste more like lean red game meats, like buffalo and venison, so I use pungent spices: toasted pine nuts, toasted black peppercorns and dried rosehips. Potatoes, carrots, peas, onions and tomatoes are added a few hours before dinner to absorb the meat broth flavors.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

1 Hour marinade, Overnight simmer, 3 hour prep

2 people, 4 dinners

4large goat chops, 1/2 pound each, bone in, each chopped in 4
4 Tsppine nuts
4 Tspblack peppercorns
4 Tspdried rosehips
4garlic cloves
1 Tbsolive oil
1/4 cupapple cider vinegar
1/4 cupsoy sauce
1 cupcherry tomatoes
1 cupchopped white onion
1 cupbeef bouillon
1 cuppotato chunks
1 cupcarrot chunks
1 cupfrozen peas
1/2 cuptomato paste
Salt served on the side
1freshly baked sour dough bread to dip in broth with dinner
Equipment: cast iron dutch oven with lid, cleaver, ziplock bag,
Cost: meat $20, vegetables $2, other $2, per dinner $6

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Steps

1 Hour marinade, Overnight simmer, 3 hour prep

1

Use cleaver to chop each goat chop in four pieces, bone in. Marinade chopped goat meat in soy sauce, apple cider vinegar and garlic in ziplock bag, one hour.
2

In medium hot dutch oven, toast garlic cloves, pine nuts and black peppercorns in Tbs of olive oil till pine nuts start popping. Add the goat meat and the rosehips, brown 5 minutes on each side.
3

Add onions, tomatoes, tomato paste, leftover marinade, beef stock. Simmer overnight on low flame, lid on tight.
4

Three hours before dinner, add chunked potato and chunked carrot, simmer in the broth. Taste broth, add pepper if desired. One hour before dinner, add frozen peas, Taste potatoes and carrots to determine when done.
5

Use fork to pull meat off the bone to test for tenderness and serve. Serve with flaked seasalt on the side. Bones can have sharp edges and go to the garden fermenter. Serve broth in small bowl on the side. Use freshly baked sour dough bread to dip in broth. This dish freezes and reheats well. Enjoy.

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Hobby Horseman @HobbyHorseman

on September 14, 2024 07:02

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.