Ingredients with Measurements:
- 2 lbs. Capra (goat meat), cut into chunks
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp. olive oil
- 2 onions, chopped
- 4 carrots, peeled and chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add Capra chunks and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
4. Add onions and carrots to the pot and sauté until onions are translucent, about 5 minutes.
5. Add garlic and sauté for another minute.
6. Add red wine, beef broth, bay leaves, thyme, salt, and pepper. Stir to combine.
7. Add Capra chunks back to the pot and bring to a simmer.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until Capra is tender and falls apart easily with a fork.
10. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 12g
Protein: 45g
Substitutions for ingredients:
- Beef or lamb can be substituted for Capra.
- Chicken or vegetable broth can be substituted for beef broth.
- Parsnips or turnips can be substituted for carrots.
Variations:
- Add mushrooms or bell peppers to the pot for added flavor and texture.
- Use white wine instead of red wine for a lighter flavor.
- Add a tablespoon of tomato paste for a richer sauce.
Tips and tricks:
- Brown the Capra chunks in batches to avoid overcrowding the pot.
- Use a good quality red wine for best results.
- Let the Capra cool in the pot for at least 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the Capra with a side of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mashed potatoes
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, remove the Capra chunks from the pot and simmer the sauce over medium heat until it thickens.
- If the Capra is tough, it may need to cook for longer.
Food safety advice:
- Make sure the Capra is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised Capra is a traditional dish in many Mediterranean countries, including Italy and Greece.
Flavor profiles:
The Capra is tender and flavorful, with a rich and savory sauce that is slightly sweet from the carrots and onions.
Serving suggestions:
Serve with a crusty baguette to soak up the sauce.
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