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Braised goat hotpot with salad

Braised goat hotpot with salad
Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Serves 4

Make this hearty Irish hotpot made with goats' meat and topped with golden potatoes for a family-friendly winter meal.

By Anna Haugh

From Anna Haugh’s Big Irish Food Tour

Shopping list

Ingredients

For the braised goat hotpot

  • 500g/1lb 2oz shank goats’ meat, bone removed, meat cut into 2cm/¾in dice
  • 2 tbsp olive oil
  • 3 whole garlic cloves, peeled
  • 2 banana shallots, sliced into half moons
  • 1 large bay leaf, crushed
  • 6 fresh thyme sprigs, left whole
  • 2 celery sticks, cut into 1cm/½in dice
  • 1 litre/1¾ pint vegetable stock
  • 100g/3½oz dried pearl barley, soaked in water for 30 minutes, then drained
  • 2 large carrots with leaves attached, unpeeled just washed and cut into chunks (keep the leaves for garnish)
  • 3 large waxy potatoes, unpeeled and sliced thinly on a mandolin
  • 100g/3½oz unsalted butter, melted
  • salt and freshly ground black pepper

For the vinaigrette dressing

For the round head lettuce salad

How-to videos

Method

  1. To make the braised goat hotpot, preheat the oven to 170C/150C Fan/Gas 3½.

  2. Season the goat meat with salt and pepper. Place a flameproof dish with a lid over a heat, then add the oil and fry off the meat to create a crust on the outside until golden brown. This will take around 6–8 minutes.

  3. Add the garlic and shallots and cook for 2–3 minutes, then add the bay leaf, thyme and celery and cook for a further 2 minutes.

  4. Add the stock and pearl barley and simmer for 10–12 minutes and then carrots on top.

  5. Place the potatoes in a large bowl then pour over the melted butter and season with pinch of salt. Layer the buttered sliced potatoes over the top of the carrots in a circle shape. Cover with the lid and cook for 40 minutes.

  6. Remove the lid and cook for a further 20–30 minutes, until the potatoes are golden brown. Garnish with the carrot leaves you kept aside.

  7. Meanwhile, to make the vinaigrette dressing, whisk all the ingredients together in a small bowl or jug.

  8. To make the round head lettuce salad, place a medium frying pan on a medium heat then, once hot, add the nuts and seeds and toast in the dry pan for 3–4 minutes. Remove from the pan, allow to cool and chop up any large pieces of nuts.

  9. Place the leaves in a large bowl then dress with the vinaigrette and sprinkle in the toasted nuts and seeds, mixing everything together. Sprinkle the crushed pink peppercorns over the top before serving.

  10. To serve, take the pot straight to the table for family service with the salad in a separate bowl.