Goat Brisket with Two Types of Goats’ Cheese and Salt-Baked Rutabaga

May 20

Servings: 4-6

Two 1⅓ lb. (600 g) goat briskets

1 rutabaga

1 cup (2 ½ dl) coarse salt or more for baking

Extra salt for the meat

Juniper

2 oz. (50 g) dark goats’ cheese

2 oz. (50 g) Chèvre goats’ cheese

1 cup (2 ½ dl) sour cream

1 tbs. finely chopped dill

1 tbs. finely chopped spring onions

1 tbs. coarse mustard

Green salad to serve

Pre-heat the oven to 350 Fahrenheit (175 Celsius). Allow the meat to stand at room temperature for about an hour before cooking it.
Place a double layer of aluminum foil on the kitchen bench. Lay half of the salt on top. Place the rutabaga on top of this and fold up the edges of the foil. Pour on the remainder of the salt and pack it in well. Bake in the oven for 2 hours or until the rutabaga is soft all the way through when you pierce it with a knife or a skewer.
Prepare a bed of juniper in a long tin. Rub the briskets with salt and lay them on top of the juniper. Insert a cooking thermometer into the meatiest part of the brisket and bake it in the oven until the core temperature reaches around 152 Fahrenheit (67 Celsius), i.e. for around 40 minutes.
Break the Chèvre goats’ cheese into small pieces and place them in a bowl with the sour cream, dill, spring onions and coarse mustard. Mix well.
Cut small incisions into the meat on one of the briskets and fill the openings with dark goats’ cheese. Serve the other brisket with the sour cream and cheese sauce.
Serve the meat with pieces of salt-baked rutabaga and a green salad.

Lisa Lauritzen

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