Lacada East e Beast ale brined slow roast shoulder of goat, mash and roast carrots
1 x 1.5kg shoulder Broughgammon goat, boned and netted
150g dark brown sugar
200ml Lacada East the Beast IPA ale
1 tablespoon crushed peppercorns
4 cloves garlic, smashed
Place the sugar, salt, ale, peppercorns, rosemary and garlic in a pan and bring to the boil. Cook until the sugar has dissolved. Add the water and allow to cool completely.
Place the goat in the brine, make sure it’s covered and place in the fridge for 24 hours.
Remove from brine and pat dry.
Smoked Broighter Gold aioli
2 onions, coarsely chopped
2 tablespoons Broighter Gold rapeseed oil
150ml Lacada East the Beast IPA ale
Heat a tablespoon of the oil in a casserole pot until hot and add the goat. Seal all over until golden. Remove from pan and add the remaining oil, onion and celery. Cook until golden, return goat to pan and add the stock. Place a lid on top and cook in a 180oc oven for about 2 hours or until fork tender. While the goat is cooking boil the ale and honey to a thick syrup. Remove lid and brush some of the ale glaze onto the goat. Cook for 15 minutes, basting frequently. Rest the goat for 20 minutes. Boil the remaining stock and vegetables and blend to a smooth sauce.
Slice the goat and serve with the sauce on the side.
1.5kg floury potatoes, peeled and cut into even chunks
125ml whole milk
Boil the potatoes until soft, drain well in a colander and return to pan. Cover with a lid and dry out the potatoes on a low heat. Mash well.
Heat the milk and butter in a pan until the butter melts and add to the potatoes.
Mix in well and season to taste.
Recipe created by Paula McIntyre for TasteCauseway