DUEL DE RECETTES : Fougasse chèvre et lardons (FAGORConnect VS TM6 THERMOMIX par SandCook&Look)

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

goat meat

🥗Healthier: lamb

💰Cheaper: beef

Beef is often more accessible and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is usually less expensive.

Marinate goat meat in red wine, thyme, and bay leaves for at least 4 hours or overnight.

Preheat oven to 325°F (160°C).

Remove goat meat from marinade and pat dry with paper towels.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear goat meat in batches until browned on all sides, about 5-7 minutes per batch. Remove and set aside.

In the same pot, add chopped onions and garlic; sauté until softened, about 3-4 minutes.

Stir in flour and cook for 1-2 minutes to create a roux.

Pour in the marinade and scrape up any browned bits from the bottom of the pot.

Add beef broth, carrots, and mushrooms; stir to combine.

Return the goat meat to the pot, ensuring it's submerged in the liquid.

Bring to a simmer, cover, and transfer to the oven.

Braise for 2-3 hours, or until the meat is tender and easily pulls apart with a fork.

Remove from oven and let rest for 10-15 minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: