Wise goat sauerkraut is a hearty, tangy stew of goat meat, sauerkraut, onion, and warm spices, slowly simmered until the meat is tender. It is a practical one-pot meal: the cabbage’s acidity balances the rich goat, while a little broth and gentle cooking bring the flavors together.
Ingredients
- 2 lb (900 g) bone-in goat shoulder, cut into 1½-inch (4 cm) pieces, or boneless goat shoulder cut into 1¼-inch (3 cm) cubes
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil
- 1 large yellow onion, about 10 oz (280 g), thinly sliced
- 3 garlic cloves, about ½ oz (15 g), minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) caraway seeds, lightly crushed
- 1 bay leaf
- 1 cup (240 ml) low-sodium chicken or beef broth, plus a little more if needed
- 1 lb 8 oz (680 g) sauerkraut, drained lightly; reserve some brine
- 1 medium apple, about 6 oz (170 g), cored and coarsely grated
- ½ cup (120 ml) sour cream, for serving (optional)
- 2 tbsp (8 g) chopped fresh dill or parsley, for serving (optional)
Instructions
- Pat the goat dry and season it with the salt and pepper. If using bone-in pieces, leave the bones in during cooking for flavor and remove them before serving if desired. Cut the meat into similar-size pieces so it cooks evenly.
- Heat the oil in a heavy Dutch oven or lidded pot over medium-high heat. Working in batches so the pot is not crowded, brown the goat on several sides, about 8–10 minutes total. Transfer each batch to a plate. Browning adds flavor; the meat does not need to cook through at this stage.
- Reduce the heat to medium. Add the onion and cook for 5–7 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic, tomato paste, paprika, and caraway; cook for 1 minute, taking care not to scorch the garlic or spices.
- Pour in the broth and scrape the pot bottom to loosen any browned residue. Return the goat and any juices to the pot. Add the bay leaf. Bring the liquid to a gentle simmer, then cover and reduce the heat to low. Simmer for 1 hour 30 minutes, turning the pieces once or twice. Keep the liquid at a quiet simmer rather than a boil; add a splash of broth if the pot looks dry.
- Stir in the sauerkraut and grated apple. Cover and simmer for another 35–45 minutes, until the goat is fork-tender. Goat pieces vary in size and age, so allow extra time if needed. Check the thickest pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of goat; for this stew, continue cooking until the meat is also tender. If using ground goat instead, cook it to 160°F (71°C).
- Remove the bay leaf. Taste the stew before adding more salt, since sauerkraut and broth can both be salty. Add a spoonful of reserved sauerkraut brine for more tang, or a little broth if you prefer a looser stew. Let the pot stand for 3 minutes before serving.
Tips
- Choose shoulder or another slow-cooking cut. Lean, quick-cooking goat cuts can turn dry during a long simmer; if that is all you have, cut the cooking time and check tenderness earlier.
- Drain the sauerkraut lightly rather than rinsing it. Rinsing removes much of its tang; if your kraut is especially salty or sharp, rinse briefly and use less brine at the end.
- Keep the stew at a gentle simmer. A hard boil can make goat tough and cause the liquid to evaporate too quickly.
- For a richer finish, stir sour cream into individual bowls rather than boiling it in the pot. This helps prevent curdling and makes it easy to serve some portions without dairy.
Serving Suggestions
Serve the stew hot in shallow bowls with boiled potatoes, mashed potatoes, buttered noodles, or crusty bread to catch the savory, sour broth. A spoonful of sour cream and chopped dill or parsley adds a cool, fresh contrast. For a lighter plate, pair it with a simple cucumber salad or steamed green beans.
Variations
For a smoky version, use smoked paprika in place of sweet paprika, or add a small amount of diced smoked sausage; reduce added salt because sausage can be salty. To make the dish without apple, leave it out and balance the sauerkraut with a pinch of sugar only if it tastes unusually sharp. If goat is unavailable, lamb shoulder is a close substitute with a richer flavor; beef chuck also works, though the taste will be less distinctive. For a milder, less tangy stew, replace up to one-third of the sauerkraut with shredded fresh green cabbage and add it with the kraut.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3–4 days in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth if needed, until it reaches 165°F (74°C) throughout; check with a food thermometer. You can also microwave a covered portion, stirring halfway through and checking several spots for 165°F (74°C). Freeze cooled portions in airtight freezer containers for up to 3 months for best quality, then thaw in the refrigerator before reheating. Do not leave the stew at room temperature for extended storage.
Frequently Asked Questions
What is wise goat sauerkraut?
It is a goat-and-sauerkraut stew with onion, broth, and seasoning. The name may be used for different local or household versions, so the precise ingredients can vary; this version keeps the method straightforward and the sauerkraut prominent.
Can I make it with boneless goat?
Yes. Boneless shoulder is convenient and cooks well in this stew. Cut it into even pieces and begin checking tenderness near the lower end of the cooking range; cooking time can vary by cut and cube size.
Should I rinse sauerkraut before adding it?
Usually not. Drain it lightly and taste the finished stew before adding salt. If the sauerkraut is very salty or intense, a quick rinse is an option, but it will make the result milder.
Can I make the stew ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it within 2 hours. The flavors remain good overnight, and the stew can be reheated gently to 165°F (74°C) before serving.
How can I tell when goat is tender?
A fork should slide into the meat easily, and a piece should separate without much effort. Use the thermometer check in the cooking step for safety, but remember that a slow-cooking shoulder may need more time to become pleasantly tender after reaching its safe minimum temperature.
Can I cook this in a slow cooker?
Brown the goat and soften the onion in a skillet first for better flavor, then transfer them to the slow cooker with the broth, seasonings, and sauerkraut. Cook on low until fork-tender, usually about 7–8 hours, checking the meat with a thermometer and allowing for differences among appliances and cuts.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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