Ingredients with Measurements:
- 2 lbs. Capra roast
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp. unsalted butter
- 2 garlic cloves, minced
- 1 tbsp. all-purpose flour
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rub the Capra roast with olive oil, salt, black pepper, dried thyme, and dried rosemary.
3. Place the Capra roast in a roasting pan and roast in the oven for 1 hour or until the internal temperature reaches 145°F.
4. Remove the Capra roast from the oven and let it rest for 10 minutes before slicing.
5. While the Capra roast is resting, make the red wine sauce.
6. In a saucepan, melt the unsalted butter over medium heat.
7. Add the minced garlic and sauté for 1 minute.
8. Add the all-purpose flour and whisk until smooth.
9. Gradually pour in the red wine and beef broth, whisking constantly.
10. Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes or until the sauce has thickened.
11. Serve the Capra roast with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 375°F
Internal temperature of Capra roast: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Dried thyme and dried rosemary can be substituted with fresh thyme and fresh rosemary.
Variations:
- Add sliced mushrooms to the red wine sauce.
- Use white wine instead of red wine for a lighter sauce.
- Add chopped fresh parsley to the red wine sauce for extra flavor.
Tips and tricks:
- Let the Capra roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the Capra roast is cooked to the correct temperature.
- Make the red wine sauce ahead of time and reheat before serving.
Storage instructions:
Store leftover Capra roast and red wine sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Capra roast in the oven at 350°F for 10-15 minutes or until heated through. Reheat the red wine sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
Serve the Capra roast sliced on a platter with the red wine sauce drizzled over the top. Garnish with fresh herbs, such as thyme or rosemary.
Garnishes:
Fresh herbs, such as thyme or rosemary.
Pairings:
- Roasted vegetables, such as carrots and potatoes.
- Creamy mashed potatoes.
- Crusty bread.
Suggested side dishes:
- Roasted Brussels sprouts.
- Green beans with garlic and lemon.
- Creamed spinach.
Troubleshooting advice:
- If the Capra roast is not cooked to the correct temperature, return it to the oven and continue cooking until the internal temperature reaches 145°F.
- If the red wine sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Always wash your hands and surfaces thoroughly before handling food.
- Use a meat thermometer to ensure the Capra roast is cooked to the correct temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Capra meat, also known as goat meat, has been consumed by humans for thousands of years. It is a popular meat in many cultures, including Mediterranean, Middle Eastern, and Caribbean cuisines.
Flavor profiles:
The Capra roast has a rich, slightly gamey flavor that pairs well with the bold flavors of the red wine sauce.
Serving suggestions:
Serve the Capra roast with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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Taste: Rich, Savory, Tangy, Herbaceous, Robust