Paired with wine
FOR 1 PERSON
For the meat
600 g of kid shoulder
60 g of black peppercorns
53 g of sweet paprika
Meat juice
Salt
For the mirepoix
160 g of carrot
80 g of leek
110 g of onion
10 g of bay leaf
1 bottle of red wine DO Costers del Segre
Restaurant
La Boscana
Joel Castanyé
Chef
Winery
Tomàs Cusiné
Tomàs Cusiné
Director of the winery
Come to try the recipe at the restaurant
La Boscana
Visit the winer
Tomàs Cusiné
For the meat, clean the goat shoulder and marinate it with the bresa and the wine for 12 hours. Drain the meat and separate the DO Costers del Segre wine and the mirepoix. In a casserole, fry the shoulders previously seasoned with salt and pepper. When they are golden brown, remove them.
For the stir-fry, in the same casserole, fry the vegetables of the stew and when they are golden brown, add again the DO Costers del Segre wine and the meat, reduce everything for 20 minutes. Reduce everything for 20 min. Once cold, vacuum pack the meat and cook it at 80 °C for 16 hours. Once cooked, roast it in the oven at 220 °C for 4 min.
To serve, salt the goat shoulder with the meat juice and accompany the dish with mashed potatoes and seasonal mushrooms as side dish.
TYPE OF WINE: Black.
DESIGNATION OF ORIGIN: Costers del Segre.
VARIETIES: Shiraz/Syrah, Cabernet Sauvignon, Grenache
ELABORATION: Manual harvesting in boxes and grain by grain selection by means of a double selection table in the cellar. The three varieties are fermented separately in 2,000-litre tanks.
AGING: Fermentation is carried out in French oak barrels, where the wine remains for a total of 18 months to fine-tune and gain complexity and structure.
