Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Preparation
Meat
Vegetables
Sauce
Beetroot couscous
Utensils
Casserole dish (holding approx. 3 l)
How it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking. Place the roasting dish in the lower half of the oven, preheat the oven to 240 °C.
Meat
Brush the meat with oil, season, place in the hot roasting dish.
Roast in the oven
Approx. 15 mins. in the lower half of an oven preheated to 240 °C.
Vegetables
Peel and finely chop the onion and garlic. Peel the celeriac and cut into approx. 1 cm cubes.
Sauce
Heat the oil in a pan. Add the onion, garlic and celeriac, sauté for approx. 5 mins., season with salt. Add the sultanas and mustard, mix.
Pour in the wine, reduce by half. Pour in the stock, bring to the boil. Add cinnamon sticks. Remove the roasting dish from the oven, reduce the heat to 200 °C. Pour the sauce over the meat in the roasting tin.
Cook in the oven
Approx. 1 hr. in the lower half of the oven.
Beetroot couscous
Bring the beetroot juice and water to the boil in a pan. Peel the beetroot and cut into wedges, add to the pan along with the couscous and all the remaining ingredients, simmer for approx. 10 mins. until al dente.
Serve
Remove the leg of goat from the oven, loosen the meat from the bone, carve across the grain, serve with the beetroot couscous and sauce.
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