Braised Windy Hill Foods Goat, Polenta, and Roasted Sunchokes - Chef Andrew Curren, ELM Restaurant Group

(Note: The following recipe is based upon using 5 pounds of Goat Shoulders or Necks)

Ingredients to make the rub:

5 Cloves Garlic

1/2 Bunch Parsley

1/2 Bunch Oregano

2 Sprigs Rosemary (stem removed)

1/2 Bunch Sage

1/4 Cup Thyme Leaves

2 Bay Leaves

1 Cup Salt

1 Tablespoon Ground Black Pepper

In a blender puree all of the ingredients for the rub. Rub the meat with the mixture and let sit for at least four hours, or you can let it sit as long as overnight. When ready to cook rinse the rub off the meat and soak in cold water for 30 minutes. Remove from the water and pat dry.

Preheat oven to 275 degrees F.

Ingredients for the braise:

3 Leeks sliced, white part only

3 Yellow Onions, sliced

5 Stalks Celery, sliced

1 quart Stock (preferably Goat Stock, but Chicken Stock will work)

Place the meat and the vegetables in a pan with the stock. Bring to a simmer and cover. Check the meat after 2 hours, gently stir and rotate the pan. Total cook time is around 4 hours at 275 degrees.

Once tender, cool the meat in the braising liquid. Separate the meat and bones from the vegetables and liquid, and pick the meat from the bones. Puree the vegetables with the cooking liquid and pour over the picked meat.

Cook your favorite Polenta, and serve the braised Goat and liquid over the Polenta.