Chef Vince Navarette 'Ropa Vieja' Braised Goat

Method

For the braised goat: Preheat oven to 325° F. Season goat cubes with ground cumin, salt & pepper. Let meat come to room temperature. Heat a rondo pot over medium high heat. Sear meat with blended oil until golden brown. Remove browned goat cubes and sautée the peppers, onion, and garlic until slightly softened.

Deglaze with wine and scrape the fond. Add chicken stock, followed by the demi-glace and reduce by 1/4. Add tomato, bay leaf, olives, raisins, cilantro sprigs and goat cubes. Bring to a simmer. Cover with parchment round, followed by foil, place in oven for 2 hrs. Checking tenderness after the first hour, then every 30 min until fork tender. Once braising is complete, allow to cool and remove from liquid. Remove all ingredients and place in blender, Discarding the bay leaf. Blend until smooth. Strain solids with fine mesh sieve. Pull apart goat meat and toss in strained puree. Season to taste if needed.

For the dusted diver scallop: Season scallops with porcini salt and pepper. Heat sautée pan and melt butter. Sear scallops on both sides until golden brown.

For the pickled beets: Heat water, salt and sugar until dissolved. Cool and place roasted beets and onions with vinegar solution in cooler for 7 days. Remove and cut into ¼“ dice.

For the sweet plantains: Heat oil to 325 degrees. Shallow fry until golden brown. Dry and season to taste.

For the butternut squash gel: Place all ingredients into blender, puree until smooth. Strain through a fine mesh sieve. Season to taste.

For the rapini consume: Toast coriander seeds & cumin seeds until fragrant. Cover with water and bring to boil. Allow to steep for 20 min. Strain liquid. Bring liquid to boil an blanch rapini. Remove rapini an place in ice bath. Once both the rapini and blanching liquid are cool, place in blender with ultra tex 3 and puree until smooth. Strain twice through fine mesh sieve. Season to taste.

To serve: Shingle plantain on an angle at the center of the plate. Place seared scallops on opposing the ends of the plantains. Top with goat ropa vieja. Place butternut squash gel & pickled beet throughout the plate. Pour rapini consume on either side of the plantains to flow organically. Garnish with micro cilantro, micro pepper flowers and maldon salt.