Chef Vince Navarette “Ropa vieja” braised goat
- Prep time 0Min
- Cook time 2Hr
- Technique Pan Fry / Saute
- Meat Goat
- Cut
- Serves 0
“Ropa vieja” braised goat
Ingredients
Braised goat:
1 kg boneless goat cubes
.25 L canola/olive oil blend
500 grams tomato concasse
20 grams red onion/ ¼” diced
15 grams red bell pepper/ ¼” diced
15 grams green bell pepper/ ¼” diced
4 each cilantro/ whole sprigs
2 grams garlic/ thin sliced
.2 grams ground cumin
1 each bay leaf
10 grams cerignola olives/ thin sliced
3 grams golden raisins
.25 L cabernet sauvignon
.5 L veal demi glace
.75 L chicken stock
TT kosher salt & fresh ground black pepper
Porcini Dusted Diver Scallop:
4 each scallops, cut in half
100 grams unsalted butter/ Cultured
TT Porcini Salt
TT fresh ground black pepper
Roasted pickled beets:
250 grams Roasted Red Beet/ Cut into ¼” Slices/ Longwise/ ¼“ Dice once pickled
50 grams Red Onion/ Julienne
300 grams Apple Cider Vinegar
8 grams Granulated White Sugar
3 grams Kosher Salt
200 grams Water
Maduro sweet plantain:
1 each Ripe Plantain/ 1/3“ Bias Slice
.25 L canola oil
TT Kosher Salt & Fresh Grind Black Pepper
Butternut Squash Gel:
200 grams Roasted Butternut Squash
200 grams Corn Stock
8 grams Ultra – Tex 3
.5 grams Fresh Grated Ginger
3 grams raw Agave Nectar
TT Kosher Salt
Rapini Consume:
40 grams Rapini
1 grams Coriander Seeds
1 grams Cumin Seeds
.5 grams Garlic Cloves
500 grams Water
5 grams Ultra- Tex 3
TT Kosher Salt
For garnish:
Micro Cilantro
Micro Pepper Flowers/ Purple
Maldon Salt
Method
For the braised goat: Preheat oven to 325° F. Season goat cubes with ground cumin, salt & pepper. Let meat come to room temperature. Heat a rondo pot over medium high heat. Sear meat with blended oil until golden brown. Remove browned goat cubes and sautée the peppers, onion, and garlic until slightly softened.
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. Cover with parchment round, followed by foil, place in oven for 2 hrs. Checking tenderness after the first hour, then every 30 min until fork tender. Once braising is complete, allow to cool and remove from liquid. Remove all ingredients and place in blender, Discarding the bay leaf. Blend until smooth. Strain solids with fine mesh sieve. Pull apart goat meat and toss in strained puree. Season to taste if needed.
For the dusted diver scallop: Season scallops with porcini salt and pepper. Heat sautée pan and melt butter. Sear scallops on both sides until golden brown.
For the pickled beets: 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: Heat oil to 325 degrees. Shallow fry until golden brown. Dry and season to taste.
For the butternut squash gel: Place all ingredients into blender, puree until smooth. Strain through a fine mesh sieve. Season to taste.
For the rapini consume: Toast coriander seeds & cumin seeds until fragrant. Cover with water and bring to boil. Allow to steep for 20 min. Strain liquid. Bring liquid to boil an blanch rapini. Remove rapini an place in ice bath. Once both the rapini and blanching liquid are cool, place in blender with ultra tex 3 and puree until smooth. Strain twice through fine mesh sieve. Season to taste.
To serve: Shingle plantain on an angle at the center of the plate. Place seared scallops on opposing the ends of the plantains. Top with goat ropa vieja. Place butternut squash gel & pickled beet throughout the plate. Pour rapini consume on either side of the plantains to flow organically. Garnish with micro cilantro, micro pepper flowers and maldon salt.
