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
- 75g sea salt
- 200ml Lacada East the Beast IPA ale
- 1 litre water
- 1 tablespoon crushed peppercorns
- Few sprigs fresh rosemary
- 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 sticks celery, chopped roughly
- 2 tablespoons Broighter Gold rapeseed oil
- 500ml chicken stock
- 150ml Lacada East the Beast IPA ale
- 1 tablespoon honey
- 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
- 50g butter
- 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 Taste Causeway