Haitian Style Mini Goat Pate with Southern Tomato Gravy and Pikliz
Hey, hey, hey! It's your favorite celebrity chef, Ron Duprat, bringing you a recipe straight from the Caribbean islands! Get your taste buds ready for some goat meat stew, served with a zesty Pikliz slaw and a savory tomato gravy. Let's get cooking!
Ingredients
2.5 Pounds of Goat Meat Cubes
1 Cup Onion Diced
1 Cup Celery Diced
2 Garlic Chopped
1 Cup Carrot Diced
1 bottle of Good Red Wine
5 Cups Beef Broth
1 Tablespoon RO*TEL Diced Tomatoes & Green Chilies
Salt Maldon
Pepper Ground Black Pepper
Thyme Fresh
Pikliz Slaw
1/4 green cabbage, quartered, cored, and very thinly sliced
1/4 red cabbage, cored and very thinly sliced
3 carrots, shredded
1 large onion, thinly sliced
1 small shallot, thinly sliced
1 to 2 large habanero or other chili peppers, cored, seeded, and finely chopped
Juice of 1 lime
3 cups white wine vinegar
4 cloves garlic, chopped
1 teaspoon adobo seasoning
Salt and pepper, to taste
Tomato Gravy
7 ounces of bacon fat
4 1/2 ounces of butter
5 1/3 pounds crushed tomatoes
Two 12-ounce cans of evaporated milk
24 ounces whole milk
2 ounces of all-purpose flour
Kosher salt and freshly ground black pepper
Preparation
Sprinkle some salt and pepper on those goat meat cubes, and then let them sizzle in a Dutch oven pot for 15 minutes until they're golden brown. Transfer them to a plate to hang out for a bit.While the oven is heating up to 275 degrees, let's saute some onions, celery, garlic, and carrots in the same Dutch oven. Keep stirring until they're nice and fragrant.
Toss in some diced tomato, red wine, and beef broth, and let everything come to a boil.
Now it's time to return the goat meat back to the Dutch oven. Let everything cook for about an hour until the meat is braised to perfection. Then, remove from heat.
Pop that Dutch oven pot into the oven and roast for another hour until the goat meat is so tender that it falls off the bone.
Pikliz Slaw
Let's add some flavor to this meal with a spicy and tangy Pikliz slaw! In a large bowl, mix together green and red cabbage, shredded carrots, thinly sliced onions and shallots, chopped chilies, lime juice, white wine vinegar, garlic, adobo seasoning, salt, and pepper. Give it a good toss and refrigerate for at least 24 hours, or up to one week. This slaw will keep in the fridge for about a month.
Tomato Gravy
Now let's get saucy with tomato gravy! Melt some bacon fat and butter in a medium saucepan over medium-high heat. Once the bubbles have subsided, pour in the crushed tomatoes and stir with a wooden spoon until the fat has blended with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until it's reduced by half (which should take about 2 hours).Heat up the evaporated milk and whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour it into the tomatoes and stir with a wooden spoon until the fat has married with the tomatoes. Reduce the heat to low and simmer, stirring regularly, until reduced by half, 2 hours.
Heat the evaporated milk and the whole milk in separate saucepans over low heat until they form a skin on the surface. Remove and discard the skin from the evaporated milk, then pour into the tomatoes; stir until incorporated.
View Recipe 
