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Camel Braise with Grilled Date Glace
Camel Braise with Grilled Date Glace is a modern Fusion recipe for a classic dish of braised camel roast cooked on a mirepoix base served with a date glaze made from the stock. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Camel Braise with Grilled Date Glace.
prep time
20 minutes
cook time
72 hours
Total Time:
72 hours
Serves:
6
Rating: 
Tags : Vegetable RecipesFusion RecipesFusion Recipes
Camel meat is very low fat and the older the animal the tougher the meat, so braising is one of the best methods of cooking it. Note that the mixture of diced vegetables on which the meat is braised is the classic French
mirepoix.
Ingredients:
1.5kg camel roast (the saddle is good)
65g carrots, diced
50g celery, diced
1 medium white onion, diced
45g fennel bulb, diced
500ml port wine
1 tsp garlic, minced
50g brown sugar
salt and freshly-ground black pepper, to taste
cooking oil
Water
200g dried dates softened in hot water (about 6)
Whole roasted almonds, to garnish
grilled figs, to garnish
Method:
Rub the meat all over with oil then season liberally with salt and black pepper.
Place a large, deep-sided cast iron casserole (Dutch oven) over medium heat. When hot use to sear the meat all over. Remove the meat and set aside then reduce the heat to low. Add the chopped vegetables to the base and sit the meat on top. Now pour in the wine, garlic, port wine and brown sugar. Cover the pan with a lid then cook over low heat for 105 minutes.
By the end of this time the meat should be very tender (remember to check the contents of the dish every now and then and top-up the water as needed).
When the meat is almost done, toast the dates, almonds and figs under a grill. Remove the meat then pour the liquid into another pan. Return the meat to the casserole and set aside to keep warm.
Chop the dates and add to the liquid in the small pan. Bring to a brisk simmer and reduce to a glaze. Season this to taste with salt and black pepper.
Transfer the roast goat to a warmed serving platter then spoon the sauce around and garnish with the toasted almonds and figs. Serve with your choice of side dishes and vegetables.
