Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 42

PREPARATION TIME 15M
|
COOKING TIME 3H
|
SERVES 4
camp oven
casserole
with red
wine
1.2KG GOAT OR LAMB SHOULDER, DICED
750ML RED WINE
0.25 CUP EXTRA VIRGIN OLIVE OIL
4 BROWN ONIONS, FINELY DICED
2 CARROTS, FINELY DICED
2 TSP FENNEL SEEDS
12 CLOVES GARLIC, MINCED
1 TSP GROUND CUMIN
2 ROSEMARY SPRIGS
2 X 400G CANS DICED TOMATOES
1 CUP BEEF STOCK
SEA SALT FLAKES AND FRESHLY-GROUND
BLACK PEPPER
1 Preheat oven to 150°C. Place the goat or lamb
TRAVELLERS’ NOTES A SLOW-COOKED CASSEROLE
LIKE THIS REQUIRES ONLY TWO BITS OF
PLANNING - MAKING SURE YOU HAVE ALL YOUR
INGREDIENTS, AND THAT YOU HAVE FOUR OR FIVE
HOURS TO COOK IT. IF COOKING OVER AN OPEN
FIRE, MAKE SURE YOU HAVE ENOUGH TIMBER TO
RETAIN COALS.
shoulder in a glass bowl, cover with red wine, and
refrigerate overnight. Set a large heavy-based pot
over a moderate heat, then pour in the olive oil.
Sear the meat until browned, then set aside. Add
the onion, carrots, fennel seeds, garlic, cumin and
FOOD NOTES FARMED GOAT FROM THE CAPERTEE
VALLEY IS PRIZED BY CHEFS AND COOKS, WHILE
WILD-SHOT GOAT FROM THE NSW FAR WEST IS
EQUALLY DELICIOUS. TRY A MEDIUM-BODIED RED
WINE FROM THE HILLTOPS REGION FOR A PERFECT
BALANCE.
rosemary and cook for 5 minutes.
2 Pour in the wine and boil for 3 minutes, then add
the tomatoes and stock. Season generously with
salt and pepper, turn the heat to low, then simmer
for 2.5 hours, until the meat is very tender.
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