Goat with beetroot couscous

Goat with beetroot couscous

Total: 2 hr | Active: 45 min.
lactose-free, gluten-free
Nutritional value / person: 628 kcal
, Fat: 16 g
, Carbohydrate: 74 g
, Protein: 36 g

Ingredients

4 people

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

1 leg of goat (approx. 1 kg)

Meat

1 tbsp olive oil
1 tsp salt
a little pepper

Vegetables

1 onion
1 garlic
150 g celeriac

Sauce

1 tbsp olive oil
¼ tsp salt
50 g light sultanas
1 ½ tbsp coarse-grain mustard
4 dl white wine
4 dl veal stock
1 cinnamon stick

Beetroot couscous

5 dl beetroot juice
1 dl water
500 g boiled beets
200 g Pearl couscous
1 star anise
1 tsp salt
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Utensils

Casserole dish (holding approx. 3 l)

How it's done

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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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