Tender Slow-Cooked Goat Fillet with Rich Gravy
Nutritional value per serving
Calories320kcal
Carbs6gram
Fat18gram
Protein28gram
Ingredients
- goat fillet (fresh and trimmed of excess fat)800 g
- olive oil (extra virgin for best flavor)2 tbsp
- onion (medium, finely chopped)1 piece
- garlic cloves (minced)3 piece
- carrots (peeled and diced)2 piece
- celery stalks (diced)2 piece
- beef or vegetable stock (low sodium)400 ml
- tomato paste (pure)2 tbsp
- red wine (optional, for richness)100 ml
- fresh rosemary (chopped)1 tbsp
- fresh thyme (chopped)1 tbsp
- salt (to taste)to taste n/a
- black pepper (freshly ground, to taste)to taste n/a
- cornflour (for thickening gravy, optional)1 tbsp
- cold water (to mix with cornflour)2 tbsp
This recipe guides you through slow cooking goat fillet to tender perfection complemented by a rich, savory gravy. Perfect for beginners, it uses straightforward ingredients and common kitchen tools. Total estimated ingredient cost is approximately $15, 13€, £12, or ₹1100. The dish provides approximately 320 kcal per serving, is suitable for a gluten-free diet, and takes about 4 hours and 30 minutes including prep and slow cooking time. Complexity is easy, ideal for everyday home cooks who want a flavorful and safe meal with minimal fuss.
Preparation instructions
Prepare the Ingredients
1Wash hands thoroughly to prevent contamination. Trim excess fat from the goat fillet if needed, then pat dry with paper towels to help it brown nicely. Finely chop the onion, mince garlic, and dice carrots and celery.
Brown the Goat Fillet
2Heat olive oil in a large skillet over medium-high heat. When hot, add goat fillet and sear on all sides for about 6-8 minutes total until well browned. This adds flavor and seals juices. Remove from skillet and set aside.
Sauté the Vegetables
3In the same skillet, add onions, carrots, celery and cook over medium heat for about 5 minutes until softened. Add garlic and cook for 1 more minute, until fragrant but not burnt. This base builds the gravy's flavor.
Deglaze the Pan and Add Liquids
4Pour in red wine if using, scraping up browned bits. Let it reduce slightly for 2-3 minutes. Then add tomato paste and stir well. Pour in stock, stirring to combine.
Combine and Slow Cook
5Place browned goat fillet in slow cooker or a heavy pot with a lid. Pour vegetable and stock mixture over the meat. Add rosemary, thyme, salt, and pepper. Cover and cook on low heat for 4 hours or until meat is tender. The internal temperature should reach at least 75°C (167°F) for safe consumption of goat meat.
Check Doneness and Thicken Gravy
6After slow cooking, check the internal temperature using a meat thermometer to ensure safety. Remove meat and keep warm. Pour cooking liquid into a saucepan over medium heat. Mix cornflour with cold water to a smooth slurry, then whisk into the liquid to thicken gravy. Cook another 3-5 minutes until thickened to desired consistency.
Serve Warm
7Slice or shred the goat fillet as desired and serve with generous ladles of the rich gravy. Enjoy with mashed potatoes, rice, or your preferred sides.
Cooking Tips
1Use a meat thermometer to ensure the goat reaches an internal temperature of 75°C (167°F) for safe eating.
2If you don't have a slow cooker, you can use a heavy pot with a tight lid in the oven at 150°C (300°F) for about 3-4 hours.
3Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
4For a richer flavor, marinate the goat fillet in herbs and a little olive oil overnight before cooking.
5Add mushrooms or bell peppers to the vegetable mix for extra flavor and texture.
Equipment Needed
- Slow cooker or large heavy pot with a lid
- Frying pan or skillet
- Sharp knife and chopping board
- Measuring spoons and cups
- Meat thermometer (recommended for safety)
- Mixing bowl for cornflour slurry
- Whisk or fork
- Ladle
Grocery Shopping List
- [ ] Goat fillet, 800g (~$12) - Choose fresh, firm meat with a bright color, avoid any strong odor.
- [ ] Olive oil, extra virgin (~$0.50 for 2 tbsp) - Choose a good quality for flavor.
- [ ] Onion, 1 medium (~$0.30) - Firm and dry skin.
- [ ] Garlic cloves, 3 pieces (~$0.20) - Use fresh with tight skins.
- [ ] Carrots, 2 medium (~$0.60) - Firm and bright.
- [ ] Celery stalks, 2 (~$0.50) - Crisp and fresh.
- [ ] Beef or vegetable stock, 400ml (~$1.00) - Low sodium preferred.
- [ ] Tomato paste, 2 tbsp (~$0.20) - Look for pure paste with no additives.
- [ ] Red wine, 100ml (optional, ~$1.00) - Can skip or substitute with more stock.
- [ ] Fresh rosemary, 1 tbsp (~$1.00) - Fragrant and green.
- [ ] Fresh thyme, 1 tbsp (~$1.00) - Fresh sprigs preferred.
- [ ] Cornflour, 1 tbsp (~$0.10) - For thickening.
Total approximate cost: $17.40
Tips: Choose fresh ingredients for best taste, especially herbs and meat. When buying goat fillet, check freshness and color. Using optional wine adds depth but can be omitted to keep it simple.
FAQ
What internal temperature should goat meat reach when cooked?
Goat meat should reach an internal temperature of at least 75°C (167°F) to be considered safe to eat.
Can I use a different cut of goat meat?
Yes, but cooking times may vary. Tougher cuts benefit from slow, low-temperature cooking to become tender.
What if I don't have a slow cooker?
You can cook the recipe in a heavy pot with a lid on low heat on the stove or in the oven at 150°C (300°F) for about 3-4 hours.
How to avoid cross-contamination during preparation?
Use separate cutting boards and utensils for raw meat and vegetables, and wash hands thoroughly after handling raw meat.