Cabris in sauce, Corsica

Ingredients

• •2.5 kg 2.5 kg of cabrio (shoulder, rib and chest) cut into pieces
• •8 gousse 8 cloves of garlic
• •2 2 onions
• •1 1/2 l of red wine (or white wine)
• •2 c. à soupe 2 tablespoons of tomato concentrate
• •2 c. à soupe 2 tablespoons of olive oil
• •thyme
• •laurel
• •salt
• •pepper

Method

1. 1.Peel the cloves of garlic, crush, cut and chop the onion.
2. 2.In a casserole, brown the pieces of bread and bacon with oil. When the meat has returned well, remove it from the pot.
3. 3.In the cooking juice, brown the crushed garlic and onion, reincorporate the meat, tomato concentrate, wine and wet with water until covered.
4. 4.Bring to a boil and then season, put thyme and laurel.
5. 5.Reduce the sauce about 20 minutes, then cover and simmer for 2 hours over very low heat. If the sauce reduces too much, add a little hot water during cooking.
6. 6.Remove from heat and let stand until the next day. Simmer for an hour before serving.
7. 7.It must be accompanied by a polenta of corn or large pasta (lasagnes, tagliatels...).
8. 8.Most of the recipe! Pascale's little secret: add the thyme Corde l-arbarone.