Chef Vince Navarette Ropa Vieja' Braised Goat
- Prep time 0Min
- Cook time 2Hr
- Technique Pan Fry / Saute
- Meat Goat
- Cut
- Serves 0
Tender and flavorful Ropa Vieja Braised Goat- a must-try for all meat lovers!
Ingredients
Braised Goat:
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1 kg boneless goat cubes
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0.25 L canola/olive oil blend
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500 grams tomato concasse
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20 grams red onion, ¼” diced
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15 grams red bell pepper, ¼” diced
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15 grams green bell pepper, ¼” diced
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4 each cilantro, whole sprigs
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2 grams garlic, thin sliced
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0.2 grams ground cumin
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1 each bay leaf
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10 grams cerignola olives, thin sliced
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3 grams golden raisins
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0.25 L cabernet sauvignon
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0.5 L veal demi glace
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0.75 L chicken stock
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TT kosher salt & fresh ground black pepper
Porcini Dusted Diver Scallop:
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4 each scallops, cut in half
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100 grams unsalted butter, cultured
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TT porcini salt
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TT fresh ground black pepper
Roasted Pickled Beets:
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250 grams roasted red beet, cut into ¼” slices, longwise, ¼“ dice once pickled
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50 grams red onion, julienne
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300 grams apple cider vinegar
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8 grams granulated white sugar
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3 grams kosher salt
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200 grams water
Maduro Sweet Plantain:
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1 each ripe plantain, 1/3“ bias slice
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0.25 L canola oil
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TT kosher salt & fresh ground black pepper
Butternut Squash Gel:
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200 grams roasted butternut squash
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200 grams corn stock
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8 grams Ultra–Tex 3
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0.5 grams fresh grated ginger
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3 grams raw agave nectar
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TT kosher salt
Rapini Consommé:
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40 grams rapini
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1 gram coriander seeds
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1 gram cumin seeds
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0.5 gram garlic cloves
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500 grams water
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5 grams Ultra–Tex 3
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TT kosher salt
For Garnish:
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Micro cilantro
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Micro pepper flowers, purple
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Maldon salt
Method
For the Braised Goat:
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Preheat oven to 325° F. Season goat cubes with ground cumin, salt & pepper.
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Let meat come to room temperature. Heat a rondo pot over medium high heat. Sear meat with blended oil until golden brown.
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Remove browned goat cubes and sautée the peppers, onion, and garlic until slightly softened.
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Deglaze with wine and scrape the fond. Add chicken stock, followed by the demi-glace and reduce by 1/4. Add tomato, bay leaf, olives, raisins, cilantro sprigs and goat cubes. Bring to a simmer.
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Cover with parchment round, followed by foil, and place in oven for 2 hours. Check tenderness after the first hour, then every 30 minutes until fork tender. Once braising is complete, allow to cool and remove from liquid.
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Remove all ingredients and place in blender, discarding the bay leaf. Blend until smooth and strain solids with a fine mesh sieve.
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Pull apart goat meat and toss in strained purée. Season to taste if needed.
For the Dusted Diver Scallop:
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Season scallops with porcini salt and pepper. Heat a sautée pan and melt butter. Sear scallops on both sides until golden brown.
For the Pickled Beets:
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Heat water, salt, and sugar until dissolved. Cool and place roasted beets and onions with vinegar solution in cooler for 7 days. Remove and cut into ¼“ dice.
For the Sweet Plantains:
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Heat oil to 325°F. Shallow fry until golden brown. Dry and season to taste.
For the Butternut Squash Gel:
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Place all ingredients into a blender and purée until smooth. Strain through a fine mesh sieve. Season to taste.
For the Rapini Consommé:
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Toast coriander seeds and cumin seeds until fragrant. Cover with water and bring to a boil.
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Allow to steep for 20 minutes, then strain the liquid. Bring liquid to a boil and blanch rapini. Remove rapini and place in ice bath.
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Once both the rapini and blanching liquid are cool, place in blender with Ultra-Tex 3 and purée until smooth.
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Strain twice through a fine mesh sieve. Season to taste.
To Serve:
Shingle plantain on an angle at the center of the plate. Place seared scallops on opposing ends of the plantains. Top with goat ropa vieja. Place butternut squash gel and pickled beet throughout the plate. Pour rapini consommé on either side of the plantains to flow organically. Garnish with micro cilantro, micro pepper flowers, and Maldon salt.
