Rustic Red Wine–Braised Goat

🍲 Rustic Red Wine–Braised Goat
🍽️ Servings: 4–6
⏱️ Time: ~2.5–3 hours
🛒 Ingredients
1.2 kg goat meat, cut into chunks
Salt and black pepper, to taste
3 tbsp olive oil
1 large onion, chopped
5 cloves garlic, smashed
2 carrots, sliced
2 tbsp tomato paste
2 cups dry red wine
1 cup beef or vegetable broth
3 bay leaves
1 tsp dried thyme
1 tsp paprika
1/2 tsp ground cumin
Fresh parsley, chopped (for garnish)
👩‍🍳 Instructions

1. Season & sear the meat
   Pat goat meat dry and season with salt and pepper.
   Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
   Sear the meat in batches until browned on all sides.
   Remove and set aside.
2. Build the flavor base
   In the same pot, add onion and cook until softened.
   Add garlic and carrots; cook 2–3 minutes.
   Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Deglaze
   Pour in the red wine, scraping up browned bits from the bottom.
   Let it simmer for 5–7 minutes to slightly reduce.
4. Braise
   Return goat meat to the pot.
   Add broth, bay leaves, thyme, paprika, and cumin.
   Bring to a gentle simmer.
5. Slow cook
   Cover and cook on low heat for 2–2.5 hours, stirring occasionally, until meat is tender and sauce thickens.
   (Alternatively: bake covered at 170°C / 340°F for the same time.)
6. Finish
   Taste and adjust seasoning.
   If needed, simmer uncovered for 10–15 minutes to thicken the sauce.
7. Serve
   Garnish with fresh parsley and serve hot.