“The stewards began to bring out the first dish, an onion broth flavored with bits of goat and carrot. Not precisely royal fare, but nourishing; it tasted good enough and warmed the belly. Owen the Oaf took up his fiddle, and several of the free folk joined in with pipes and drums. The same pipes and drums they played to sound Mance Rayder’s attack upon the Wall. Jon thought they sounded sweeter now. With the broth came loaves of coarse brown bread, warm from the oven. Salt and butter sat upon the tables.” -A Dance with Dragons
Onion Broth with Goat and Carrot
This is the most flavorful, delicious, unique broth we’ve ever encountered. Rich and full, heavily tinged with the salt from the pork, with the underlying flavors of the herbs and onions. We wouldn’t have expected the combined mint and sage to be pleasing, but as usual, we were wonderfully rewarded by following the original recipe. On the whole, it’s a nice, nuanced combination of flavors for relatively little effort.
Consider pairing this broth with a loaf of our Black Beer Bread, but go light on the butter; you only have a bit left, and winter is coming…
Stewed Goat Recipe
Goat Kid or Mutton, with Thick Broth. Get kid or mutton and cut it into small pieces, and put it into a pot with salt pork; then get sage, mint and onion, and cook everything together; then get good spices and saffron, distemper them with the meat’s broth and let everything boil together until the meat falls apart; then lift the meat out into a dish with the thick broth. -The Neapolitan recipe collection, Italy, 15th c.
- 1/4 lb. salt pork
- 6 cups water
- 1 cup dark beer or ale (drink the rest while you cook! ;) )
- 2 small sprigs sage
- 2 small sprigs mint
- 1 onion, roughly chopped
- poudre forte (equal parts black pepper, cinnamon, mace, clove, long pepper, ginger, etc)
- 1 cup carrots, chopped small
- 1-2 Tbs. bacon fat or duck fat
- ground goat meat, 1 lb.
Combine the salt pork, water, ale, herbs, and onions in a large pot. Simmer for 45 minutes.
Strain the broth into a clean pot, reserving the onions if you would like to add them back in. Season with a pinch of spices, and add the chopped carrots.
In a separate skillet, brown the goat meat in the fat, then add it to the broth pot. Let everything simmer together for 15 minutes, or until the carrots are tender. Skim some of the fat off the top if you like, then serve hot.
Prep: 15 minutes Cooking: 1 hour