How to cook delicious goat ribs stewed in a pan in wine at home? Nutritional value and calorie content. Step by step recipe with photo and video recipe.
Did you know that about 70% of the world's population feeds on goat meat. Goat meat is a valuable product and it has been actively used in cooking in many countries for centuries. The nutritional properties of goat meat are not far behind the valuable lamb meat. The most delicious is the meat of young domestic goats that have not reached the age of 6 weeks. But it is extremely difficult to buy it, and on the wounds and in stores, we have access to the meat of young goats aged from 6 to 9 months. Such goat meat is also considered young and it is much more tender than the meat of a mature goat, because contains less fat. The taste and aroma of the animal is somewhat reminiscent of young lamb. But despite the fact that goat meat is classified as red meat, goat meat is less fatty and contains less cholesterol than lamb and beef.
The meat of a young milk goat is very soft and tasty, and the dishes from it turn out to be worthy of a festive table. Various dishes are prepared from goat meat, it is stewed, fried, baked, barbecued, chopped, canned food and various sausages are made. Today I propose to make stewed ribs of a young goat in a frying pan in wine. The meat from a young goat turns out to be the most tender, the aroma awakens the appetite and spreads throughout the kitchen from the first minutes of cooking. And the taste of the dish will not leave anyone indifferent, especially those who love tasty and satisfying meals. I use the ribs of a young goat in my recipe, but you can use any other part of it.
- Caloric content per 100 g - 192 kcal.
- Servings Per Container - 4-6
- Cooking time - 2 hours
Ingredients:
- Goat meat - 1 kg
- Vegetable oil - for frying (about 3 tablespoons)
- Pasty mustard - 1 tsp
- Water - 50-100 ml if necessary
- Salt - 1 tsp or to taste
- Wine - 200 ml
- Spices and herbs to taste
- Ground black pepper - to taste
Step-by-step cooking of goat ribs stewed in a pan in wine:
1. For the marinade, combine the spices and herbs in a deep bowl. I use ground dried ginger root, black ground pepper, paprika, red hot pepper and salt. You can add any spices you like best. For example, if desired, you can sprinkle with chopped herbs (basil, cilantro, parsley) or crushed garlic.
2. Add the mustard paste to the dry spices. You can use French grain mustard. In this marinade, it will be good to harmonize any sauce that you like best. For example, satsebeli or tartar, and a spoonful of honey will add flavor and aroma.
3. Stir the mustard and dry spices until a smooth paste is obtained.
4. Pour wine into the spices and stir to form a homogeneous liquid. You can take any wine that you have. Dry, semi-sweet, red, white, pink will do. You can replace it with pomegranate juice, wine vinegar or soy sauce, or a mixture of these products.
5. Rinse the meat with cold running water and dry with a paper towel. I use ribs in this recipe. You can use the lumbar, tenderloin (it cooks quickly), or other parts.
I preferred to stew the goat meat in one piece. If you do the same, you can make small cuts in the meat and stuff it with chunks of garlic. Cut the meat into slices of any size if desired. Keep in mind that the smaller the pieces, the faster it will cook.
Many recommend completely pouring the goat meat with cold water for at least 1 hour before cooking, so that the finished dish does not have a specific smell. But goat meat does not have any unpleasant odor, despite its reputation for foul smelling. Lamb has a more pronounced smell than a goat.
If you are cooking the meat of wild or old goats, then it must be marinated, otherwise the goat meat will turn out to be dry and tough, and the marinade will repel the specific smell that intensifies in an adult animal.
6. Heat the pan well and add the vegetable oil. After a minute, add the pieces of goat meat.
For cooking, use any thick-walled dishes that keep heat well, for example, a cauldron, a saucepan, a frying pan.
7. Fry the meat over high heat on one side until golden brown (this will take 10-15 minutes). Then turn over to the other side and cook until golden brown.
If you cook meat cut into pieces, it will not be superfluous to add fried chopped onions and chopped carrots in half rings or large strips during stewing.
8. Pour the wine marinade into the pan.
9. Then add drinking water (if necessary) so that the liquid level covers the bottom of the pan by 1-1.5 cm.
10. Bring the contents of the pan to a boil and cover with a lid.
11. Turn on the smallest heat and simmer until tender. Make sure that there is always liquid in the pan, if the sauce in which the meat is stewed is not enough, add a little water or broth. The stewing time will take approximately 1-1.5 hours, provided that the goat meat is young and a large piece, like mine. Otherwise, for example, if you are cooking young goat meat, then the stewing time can be 30 minutes, cook an adult animal for at least 1.5 hours.
To get a tasty dish, you need to buy the right meat, and for this you need to learn to distinguish between the meat of young and old animals. Pay attention to the density of the fibers, in kids the meat is more tender, in adults it is tougher. The distinguishing feature is fat: white in young animals and yellowish in older animals.
If you wish, you can put the meat in a baking bag, tighten it with ribbons and send it to the oven. It must be baked at 180 degrees for the same amount of time as when stewing.
After a while, try the goat meat for readiness. Pierce it with a knife, it should fit well. Cut off a piece and taste. You need to cook the goat meat until it softens over low heat. Continue braising or season with additional spices as needed.
Serve juicy, fragrant and mouth-watering stewed goat ribs in a pan in wine. It is eaten with a side dish made from potatoes (boiled or fried), rice or legumes. A salad of fresh vegetables or pickles is served as a bite. It should be consumed hot, because fat, like mutton, quickly hardens and makes the dish less tasty.
