Pressed Goat Breast with Watercress and Tomato Sauce

Pressed Goat Breast with Watercress and Tomato Sauce

INGREDIENTS

2 goat or lamb breasts about 2 lbs 
Kosher salt and fresh ground black pepper to taste
1 tablespoon chopped fresh rosemary and thyme
1 small yellow onion
2 small carrots
2 ribs of celery
3 cloves garlic smashed with the back of a knife
8 cups stock or water
METHOD
1. The night before cooking, season the goat breasts with
the salt and pepper and the chopped herbs all over,
pressing to make sure everything adheres to the meat.
Allow the meat to marinate overnight, covered.
2. The next day, preheat the oven to 300. Combine the
carrots, onion, celery, garlic and stock or water in a
baking dish. Put the goat breasts in the dish, meat-side
down, top with a piece of parchment and bake, covered
with foil until the breasts are cooked and soft, about 3
hours. Remove the breasts from the oven and cool to
room temperature, then transfer the breasts to a cutting
board.
3. Gently remove the rib bones from the breasts, saving any
meat that falls off while you’re working with them. If you
see very large deposits of fat, remove or trim them, but
make sure not to try and remove all of the fat or the
breasts will break into pieces, you want to keep the
breasts as whole as possible.
4. Put any meat that’s fallen off the breasts back on them,
then wrap in plastic, put in container wide, shallow
container and press with a weight overnight, or at least
until cold.
4. When the breasts are chilled and you want to cook them,
preheat the oven to 350, remove the breasts from the
fridge, unwrap, season lightly with salt and pepper, then
cut each breast on a slight diagonal into 6 triangles.
5. Bread each slice of breast in flour, egg, and then
breadcrumbs, then transfer to a baking sheet and bake
until hot throughout, about 10-15 minutes. Serve
immediately with the warm tomato sauce and a salad of
watercress dressed with good oil, lemon, salt and
pepper.
SPICY TOMATO SAUCE
INGREDIENTS
1. 1 32 oz can whole peeled tomatoes
2. 4 large cloves garlic
3. ¼ cup mild olive oil
4. ¼ cup dry white wine
5. ½ teaspoon kosher salt
6. ½ teaspoon crushed red pepper
7. 1 tablespoon tomato paste
METHOD
In a 1 gallon saucepot, heat the oil and garlic on medium-low heat until the garlic is browned and aromatic, but not burned, about 5 minutes, swirling the pan occasionally to ensure even browning. Add the salt, chili flakes, wine and tomato paste, mix and cook for 3-4 minutes more. Add the tomatoes, then puree the mixture with an immersion blender or in a blender to help it reduce quickly. Simmer the mixture, covered on low heat, for 30-45 minutes, stirring occasionally, until reduced by almost half. Cool the sauce, then refrigerate. The sauce can be prepared up to 4 days in advance and reheated for serving.

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