Braised Goat Shoulder with Cannellini Beans and Swiss Chard

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i'm going to be eating this all winter. guaranteed.

clean goat shoulder of any silverskin and excess fat. season with

salt, black pepper, and allspice. braise in the oven with white

wine, garlic, onion, and a red bell pepper for at least 3-4 hours.

when finished drain braising liquid through cheesecloth and allow

to chill. remove the now chilled fat and save for use some other time.

blend the onion, garlic, and bell pepper with the braising liquid until

smooth. cook in a pan with cannellini beans. add goat meat and swiss

chard and cook until warmed through. check for seasoning. serve.

 

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