For the Ragu: Make at least a day ahead.
- Soak the dried mushrooms in 2 cups boiling water for at least 20 minutes or until soft.
- Then give the goat a good seasoning with salt and pepper.
- Heat the oil in a large ovenproof heavy pot (we used our Le Creuset Dutch Oven) over medium heat until shimmering.
- Brown the goat in batches for 2 to 3 minutes per side; set aside.
- Pour out all but 1 tablespoon of the fat from the pot
- Sauté the onion, carrots, and celery until soft.
- Add the garlic and stir until aromatic.
- Create a hot spot in the pot by moving the vegetables aside.
- Add the tomato paste and anchovy paste to the hot spot and stir vigorously so it doesn’t scorch until caramelized, then stir the tomato paste mixture into the vegetables.
- Add the vinegar and cook until the liquid is reduced by half – which will happen quickly.
- Add the tomatoes, mustard, and Worcestershire sauce.
- Lift the mushrooms from the soaking liquid and add to the pot. Then carefully add most of the soaking liquid, making sure to avoid the sediment at the bottom.
- Add the herbs.
- Add the goat back to the pot, then add enough chicken stock so the goat is nearly covered.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about an 1 ½ hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.
- Remove the meat from the liquid and set aside until cool enough to handle.
- Then, remove the bay leaves from the braising liquid and discard.
- Put the pot over medium-low heat to reduce if the sauce is too runny.
- When the goat has cooled, remove the bones and any large pieces of fat. Shred the meat and return it to the pot.
- Let cool to room temperature, skimming any large pools of fat from the surface, and refrigerate overnight.
For the Cauliflower Mash:
- Roughly chop cauliflower into thin slices.
- Place the cauliflower, water, butter and salt in a saucepan and cover with a lid
- Begin heating on high to start steaming quickly, then reduce heat to medium and continue steaming until cauliflower is tender and there is little water left in the pot.
- Keep an eye out on your cauliflower so it doesn’t scorch
- Once cauliflower is softened, transfer to a blend and blend semi smooth – I don’t mind it a little rustic!