Moroccan Sous Vide Goat Recipe

This beautiful sous vide goat recipe by Kevin Mangeolles incorporates several different cuts, showcasing the meat's rich flavour to perfection. Goat meat is commonly used around the world and is increasingly available in butchers across the UK – don't forget to ask for trimmings to make the heady goat sauce.

Ingredients

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Metric

Imperial

Goat shoulder

1 goat shoulder, boned
3 garlic cloves, crushed
2 preserved lemons, chopped
2 cinnamon sticks, crushed
50g of salt

Goat loin

800g of goat loin
8 sage leaves
olive oil

Goat spare ribs

1 goat rack
200g of honey
2 star anise, crushed
1 garlic clove, chopped
100g of water
1 tbsp of cinnamon powder
1 lemon, juice and zest

Goat stock

2kg goat bones
1/2 onion
2 carrots
200g of red wine
3 garlic cloves
water

Goat sauce

500g of goat, trimmings
2 shallots, finely sliced
1 cinnamon stick
3 tomatoes, chopped
olive oil

Red pepper

4 red peppers
olive oil
salt

Toasted bulgur wheat

300g of bulgur wheat
250g of chicken stock
75g of rapeseed oil

To plate

8 spring onions
1 handful of pomegranate seeds

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Water bath
Chamber sealer
Vacuum bags

Preheat a water bath to 83℃

Mix together the garlic, cinnamon, lemon and salt and rub into the goat shoulder until evenly covered. Place into a vacuum bag and seal, then cook for 16 hours in the water bath

50g of salt
2 preserved lemons, chopped
3 garlic cloves
2 cinnamon sticks, crushed
1 goat shoulder, boned

Remove the cooked shoulder from the bag and shred the meat, seasoning with salt. Press into a 20cmx10cm mould and leave to set in the fridge

Preheat the water bath to 90℃

For the goat ribs, mix all the ingredients together and put into a vacuum bag. Cook for 12 hours, then remove and slice into individual ribs

1 goat rack
1 lemon, juice and zest
200g of honey
100g of water
2 star anise, crushed
1 tbsp of cinnamon powder
1 garlic clove, chopped

Preheat the oven to 180°C

To make the goat stock roast the goat bones in the oven for 30 minutes, or until golden brown. Transfer to a deep pan with the garlic, vegetables and wine and cover completely with water. Simmer for 6 hours, then strain through muslin cloth and reserve until required

2kg goat bones
2 carrots
1/2 onion
200g of red wine
3 garlic cloves
water

To make the sauce, place a large pan over a high heat with a little oil and fry the goat trimmings until caramelised. Add the shallots, tomatoes and cinnamon stick and pour over enough goat stock to cover. Bring the contents of the pan to the boil and simmer for 1 hour

500g of goat, trimmings
2 shallots, finely sliced
3 tomatoes, chopped
1 cinnamon stick
olive oil

Preheat the oven to 170°C

Meanwhile prepare the peppers. Rub the peppers with olive oil and season with salt. Bake in the oven for around 15 minutes, or until the peppers have softened

salt
4 red peppers
olive oil

Remove the peppers from the oven, wrap in cling film and leave to cool. Once cool, peel away the skin and slice in half lengthways, then remove the seeds and slice into even rectangles. Finely dice any trimmings and reserve for the bulgur wheat

For the bulgur wheat, toast the grains in a hot pan until golden brown. Add the chicken stock to the pan and cover with clingfilm, leaving to absorb for 15 minutes. Once the liquid has been absorbed use a fork to stir through the red pepper trimmings and set aside

75g of rapeseed oil
300g of bulgur wheat
250g of chicken stock

Preheat a water bath to 60°C

Cut the goat loin into 100g pieces and season with salt. Place a sage leaf onto each portion and seal in a vacuum bag, then cook in the water bath for 15 minutes. Once cooked, remove the loin from the bag and dry on kitchen paper. Set to one side until ready to serve

800g of goat loin
8 sage leaves

Pass the goat sauce through a muslin cloth to strain, then return the liquid to the pan and reduce to a sauce-like consistency. Remove from the heat and cover, keeping warm until needed

Sear the loin in a little oil until caramelised and leave to rest for five minutes before slicing into even pieces. In a separate pan, pan fry the spring onions without oil until charred and set to one side. Remove the shoulder from the mould and cut into portions, then quickly pan fry each portion until crispy

8 spring onions
olive oil

To serve, arrange a piece of red pepper on one side of each plate and spoon a serving of the bulgur wheat alongside it. Place the pulled shoulder on top of the bulgur wheat and add slices of the loin and a spare rib. Spoon over some of the sauce and garnish with the pomegranate seeds and charred spring onion

1 handful of pomegranate seeds

First published in 2015

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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

Braised shoulder of goat with pan-fried loin and Moroccan flavours

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