Braised Kid with Cranberries
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 1 Goat leg (approx 1.5 kg | 3 1/2 lbs)
- ⅔ cup olive oil
- 2 Red onions (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- ⅔ cup dried Cranberry
- 1 Tbsp freshly chopped thyme
- 1 Tbsp chopped rosemary
- ½ cup Red wine
- 2 Tbsps honey
- 2 bay leaves
- 2 white onions (cut into wedges)
- 2 large potatoes (peeled and cut into wedges)
- thyme (to garnish)
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Make small incisions in the skin of the meat with a sharp knife. Rub with a little oil, salt and pepper.
3.
Heat 3 tbsp oil in a pan and gently cook the red onion until softened. Add the garlic, cook for 2 minutes then stir in the cranberries, thyme and rosemary. Pour over the red wine, add the honey and let bubble until thick then season with salt and pepper.
4.
Heat 2 tbsp oil in an ovenproof dish on the hob and sear the meat on all sides. Spread over the cranberry mixture, tuck under the bay leaves and roast in the oven for 20 minutes.
5.
Baste the meat then turn the temperature down to 180ºC and roast for a further 30 minutes.
6.
Heat the remaining oil in a wide skillet and gently cook the white onions and potatoes until they start to soften. Season with salt and pepper.
7.
Remove the meat from the oven, baste with the juices then tuck the white onions and potatoes around. Return to the oven and cook a further 30 minutes.
8.
Cover the dish with kitchen foil and let the meat rest for 15 minutes before serving. Serve garnished with the thyme sprig.
