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Tuesday, November 22, 2011

Braised Cabrito and Eggplant Stew with Pomegranate

julipmade7 This was the kind of night where I went into the grocery store with a specific plan in mind and then got completely inspired by the goat neck that I saw and built this dish around it.  My mind was obviously focused on comfort food with hints of the Mediterranean.

julipmade6
Ingredients:
  • Olive Oil
  • Goat neck
  • 1 large onion, diced
  • 1 large tomato, diced
  • 1 eggplant, diced
  • 2 garlic cloves, minced
  • cumin
  • salt and pepper
  • 1/2 cup red wine
  • 2 cups chicken stock
  • dash honey or maple syrup
  • dallop of Greek yogurt
  • handful of pomegranate seeds
julipmade4
  1. Heat the olive oil on high in a dutch oven.  Brown the goat on all sides and remove from pot.
  2. Saute onion and eggplant until onion is translucent and eggplant is browned.  Add the tomatoes, garlic, and spices at the end. 
  3. Pour in wine and stock.  Bring to a boil.  Then reduce to a simmer and add in goat.
  4. Simmer until liquid is reduced by at least a third or until reaches desired thickness. 
  5. Serve with dollop of Greek yogurt and sprinkle with pomegranate seeds. 
I think this is one of my best random inspiration meals yet and I know goat may be a bit out of the ordinary, if you see it at the store, give it a try!  Enjoy!

Cheers,

Julie

PS.  Remember to enter my ZGallerie holiday entertaining essentials GIVEAWAY to get ready for cocktail party season!

4 comments:

  1. you are such a gourmet cook! wow julie!! this looks fabulous {although, the goat neck scares me a bit--not sure I'll be cooking with that anytime soon! haha}. xo

    ReplyDelete
  2. Kind of love that you featured a recipe with cabrito. It's delicious -- ever had goat tacos? Specifically taco truck style? OMG, so good. Come visit me in SF and we'll go on a taco truck tour.

    ReplyDelete
  3. this looks soooo good!!!

    Happy Thanksgiving eve!

    ReplyDelete

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