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Goat braised in balsamic and red wine

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700 g Goat meat (diced, bone in)
1 Onion (chopped)
2 Garlic Clove (finely chopped)
2 Garlic Clove (finely chopped)
0.25 cup Balsamic vinegar
2 tbsp Red wine
1.5 cup Beef stock
400 g canned diced tomatoes
2 sprigs Rosemary
4 sprigs Thyme
roasted tomatoes (to serve)
Baby rocket (to serve)


1 Preheat oven to 180C. Season goat well with salt, pepper and a little oil.
2 Heat a little extra oil in a large non stick frying pan. Brown the meat in batches and then transfer to a large casserole dish. Set aside
3 Reduce heat, add the onion and garlic and cook for 1-2 minutes. Gradually pour in the vinegar and wine, stirring well. Cook for another minute, then add the stock, tomatoes and herbs. Pour over the meat in the casserole dish and stir to combine.
4 Cover the dish, transfer to the oven and cook for 1 ½ hours or until the meat is very tender.
5 Serve with roasted tomatoes and rocket salad.