Gastronomixs

Goat sauerbraten

This is a variation on a classic German stew that is made with goat’s meat.

Creation by Mart van der Meer, ROC Friese Poort, Sneek, the Netherlands.

Goat sauerbraten

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

goat, fillet from the back

300

ml

red wine

150

ml

red wine vinegar

2

 

bay leaves

3

 

cloves

1

 

onion

1

 

carrot

½

 

leek

Preparation method

  • Put all the ingredients, except for the goat meat, in a pan.
  • Bring to the boil and allow to cook for ten minutes.
  • Leave the liquid to cool and then pour it over the meat.
  • Cover the meat and set it aside in the refrigerator for four days.
  • Remove the meat from the marinade and pat dry.
  • Fry the meat until golden brown all around.

Serving suggestions

  • In a composition with components of potato, celeriac, white cabbage, Jerusalem artichoke, or parsnip.
  • In a composition with components of tomato, almond, and aubergine.

Previous page