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Slow-cooked to fall-off-the-bone, succulent perfection, Sous Vide Goat Shoulder with Polenta, Wilted Spinach and Garlic delivers flavourful comfort.
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Sous Vide Goat Shoulder

Slow-cooked to fall-off-the-bone, succulent perfection, Sous Vide Goat Shoulder with Polenta, Wilted Spinach and Garlic delivers flavourful comfort.
Course Main
Cuisine Caribbean, Sous Vide
Keyword goat, sous vide
Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings 6
Author i sugar coat it!

Ingredients

For the paste rub:

  • 3 tablespoons Caribbean green seasoning homemade
  • 3 tablespoons madras curry powder homemade or storebought
  • 3 tablespoons garam masala
  • 3-4 tablespoons neutral oil or olive oil or water adjust as needed for preferred consistency

For the goat:

  • 2 kilograms bone-in goat shoulder cleaned and patted dry
  • salt to taste
  • Chinese five-spice homemade or store-bought
  • fresh thyme I like lots, but 3-4 sprigs is a good place to start
  • 7-10 cloves
  • curry leaves I usually put a small handful
  • 2 bay leaves
  • 1 stick cinnamon bark broken in half
  • 1 scotch bonnet pepper if you're brave enough
  • neutral oil for the bag

For the sides:

  • sous vide polenta cooked in vegetable or beef broth
  • garlic sauteed in olive oil
  • spinach tossed in the garlic above

Instructions

Make the paste rub:

  • Mix all the ingredients for the rub until well-combined. Set aside.

Prepare water bath:

  • Heat the water bath to 57ºC. You can also do 83ºC for 16 hours.

Prep and cook the meat:

  • While the water is heating. Clean the meat with lemon juice or vinegar, wash and pat dry. Rub generously with curry paste on all sides. Season with a bit of five-spice and salt.

  • Make a collar at the opening of the bag and add the meat and aromatics and spices - thyme, cloves, curry leaves, bay leaves, cinnamon bark. Drizzle some oil into the bag. Seal with a vacuum sealer, or using the water-displacement method. Submerge in heated water bath and cook for 24 hours.
  • About 15 minutes before the cook is completed, heat the oven to 450ºF or heat an oiled skillet on high heat until smoking. Remove the bag from water bath and cut open. Use tongs to remove meat from bag, or strain the liquids from the bag into a small saucepan and cut the bag open for easier removal. Brown in the heated oven or sear in a skillet until a nice colour forms. (Pat the meat dry first, if searing, to avoid being burned by flying oil).
  • Heat the liquids from the bag over low heat with pepper, a little flour or cornstarch to make a gravy. 

Serve:

  • Make some polenta, mashed potatoes, freekah,  or other side of your choosing. Sautee some garlic and spinach and serve along side polenta with goat.