Braised Goat Beard

Main Dishes | European cuisine

⏳ Time

1 hour 50 minutes

🥕 Ingredients

🍽️ Servings

Description

Braised Goat Beard

Ingredients

Spanish onions - 8.8 oz
Celery stalk - 4.2 oz
Goat cheese - 31.7 oz
Yellow Cherry Tomatoes - 4 pieces
Carrot - 4.2 oz
Lemon - 1 piece
Garlic - 1 clove
Fresh Rose Hips - 2 stalks
Olive Oil - 4 fl oz
Coarse Salt - to taste
Passata Tomato Sauce - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion, celery, and carrot (or fennel), and place them in a deep skillet. Add oil and cook the mirepoix over medium heat, stirring, for forty-five minutes.

Step 2

Squeeze the juice from the lemon and mix it with 1.5 liters of water, then add the lemon zest. Clean the goat's beard (a type of vegetable), cut it into pieces 1 cm thick and 5–6 cm long, and place them in the lemon water to prevent browning.

Step 3

In a skillet with mirepoix, add the crushed garlic clove and rosemary, and cook, stirring, for five minutes until a strong garlic aroma develops.

Step 4

Add the tomato paste and peeled crushed tomatoes (or canned), season with salt and pepper, and after about ten minutes, add the goat's beard and pour in 100 ml of water.

Step 5

Cook covered over medium-low heat, turning the goatfish in the vegetables, until tender, about forty-five minutes; add a little water if necessary. Season with salt and pepper and serve.