SMOKED PHILLY GOAT SANDWICH

–Sarah Mittelstadt, Farm Table Chef & Restaurant Manager

Ingredients

Makes 6-8 sandwiches | For rub, braise, and sandwiches

1 – 4-pound goat roast (leg or shoulder) 3 – yellow onions
4 – heirloom tomatoes
2 – bell peppers, thinly sliced

1/2 – bunch – fresh rosemary 1/2 – bunch – fresh thyme 1/2 – tablespoon cinnamon
6 – bay leaves, divided

1/8 – cup hungarian wax pepper, dried 6 – garlic cloves, divided
11⁄2 – tablespoons oregano, dried, divided Salt and pepper

1 – quart stock
1/4 – cup red wine vinegar
11⁄2 – tablespoons Dijon mustard
Mayo, to taste
8 – slices provolone
8 – hoagie rolls, or other bread of choice Butter for sautéing and grilling bread Mesquite pellets for smoking

Instructions

Goat Rub Directions

Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves, and 1⁄2 tablespoon of oregano into blender. Blend until relatively smooth.

Goat Braise Directions

Rub goat roast thoroughly with pepper and the goat rub, then season with salt and pepper additionally, and then let sit over night.
**(Optional, if you can, do it!) Smoke goat at 220ºF with mesquite pellets for 1.25 hours. If not smoking, sear goat roast on all sides until caramelized.

Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2–3 bay leaves, remaining tablespoon of oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over. Cover pan

with foil and put in a 300ºF oven for about 6 hours, flipping roast halfway through. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes. Allow meat to cool in its juices or use right away!

Assemble Philly Goat Sandwiches

Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper. Toast hoagie rolls or bread of choice with butter. Brush mayo on both insides of roll and fill with about 1/2 cup of goat meat and 1/2 cup of the pepper/ onion mix. Place a slice of provolone over meat and vegetables, then place in broiler to melt cheese.

Enjoy delicious goat meat!

Tourtiére: A Savory Holiday Pie with AMY THIELENDEC 4, 6:30 PM

Join James Beard Award-winning author and TV host AMY THIELEN from her kitchen in rural Park Rapids, Minnesota, and prepare Tourtiére, a savory holiday pie and a favorite family tradition.

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