Christmas goose breast with red cabbage for 10 persons
My first Christmas goose was amazingly well done - well, it was not a whole goose, but only the breasts, because I had through the 3 breasts less bone and more meat for the many eaters. The meat was super tender and juicy! Even the most critical of all, my own man, who usually does not mince words when it comes to my cooking, was thrilled, everyone else.
Thanks to the good tips here from the forum as well as from a neighbor and my poultry trader on the market, I went to work very well prepared. And now, in retrospect, I found it not so difficult, as previously feared.
And as I get more and more forgetful with age, I wrote down the next day very carefully the next day. Here it is, so that anyone interested can cook the recipe if they want.
Here is the list of ingredients for the goose:
- 3 goose breasts (get advice from the butcher!)
- 4 peeled and chopped apples
- 4 finely diced onions (the red ones)
- 3 bunch dried mugwort
- salt
- pepper
For the sauce:
- 1 small onion
- a little butter
- 2 tablespoons of flour
- 1/2 l broth
- 2 bay leaves
- 4 allspice grains
- 1 apple, peeled and diced
- 4-5 prunes
for the red cabbage (if possible, prepare 1 day before!)
- 3 glasses of red cabbage
- 2 big sour apples
- 2 bay leaves
- 4-5 cloves
- some vinegar
- 1 teaspoon cranberry jam (if required)
potatoes
(with butter and parsley)
1 glass of cranberry jam
preparation
First of all, the stove is preheated to the highest level (250 ° C), of course, top and bottom heat. Prepare a large casserole dish (or large roasting pan) with a high rim where the goose breasts are all side by side, and spread all mugwort along with stems well over the floor.
The goose breast is now properly rinsed under cold water, whether it had to be thawed before or not, and spotted dry with kitchen paper. Salt the breasts from all sides, add a little less pepper and place them side by side with the breast meat and the skin on top of the mugwort in the mold.
Peel apples and onions, cut into small pieces and drape next to or between the goose breasts.
In the kettle, water is boiled, this is carefully poured over the breasts, so that the pores open before the frying process. The bottom of the mold should be well covered with water. When the oven has reached its temperature, the mold can now be inserted immediately, preferably at slot height 2 (from below).
Bring 1 liter of water to a boil, dissolve 2 tablespoons of salt in it, allow to cool and place in the freezer.
After about 25-30 minutes, the oven heat is throttled to about 120 ° C, now the breasts are cooked at low temperature for 3-4 more hours finished. When frying the breasts are occasionally doused over and over again with its own resulting broth, which prevents premature dehydration and burning. If there is too little liquid, you are welcome to help with a little extra hot broth. Excess liquid (including fat) can be siphoned off into a small extra bowl, which then enters the refrigerator. The result is then best goose fat for those who like something like that!
The apple red cabbage I prepare the day before, no matter whether it comes fresh, from the can or from the glass. For this amount of geese, I take about 3 glasses of red cabbage and 2 large washed and grated apples. I simmer the red cabbage with apples and the spices (1-2 laurel leaves, 4-5 cloves, 1 teaspoon cranberries, 1 teaspoon vinegar) in a large closed pot at low temperature for about 1 hour and stir occasionally. I then leave the pot in the closed state until the following day in the kitchen, which does not necessarily have to be in the fridge, as it is always full to bursting in Christmas festive times (for example with the big goose breasts, etc.! ).
So the cabbage pulls through well, is wholesome, tastier and in the end also easier to handle, since it only needs to be reheated.
Instead, you can during the cooking time schonmal cover the festive table and decorate and prepare the sauce, but please do not forget now and then to pour over the goose breasts! In a casserole first sauté a finely diced onion in not too little fat.
Add 2 tablespoons of flour and stir-fry, deglaze slowly with the broth, stir well with the whisk and simmer. Add a few diced prunes, apple pieces and the spices. Simmer together for about 15 minutes, remove bay leaves and allspice granules and then purify everything. Cover the sauce and keep warm.
Now the potatoes can be peeled and boiled in salt water and the red cabbage slowly heated. Time should be set up so that everything is about done at the same time.
After the 3-4 hours of cooking, pour the ice-cold water from the freezer over the goose breasts. This heat-cold shock makes the goose's skin pretty crispy! Then let the mold again for about 15 minutes in the oven, you can directly watch how the crispy layer forms! But I have the oven again slightly higher, turned to 160 ° C.
Take the breasted form out of the oven, turn off the oven and place all the serving bowls in the still warm oven, so that they can warm up well with the residual heat. The goose breasts are sliced, placed on a large plate and served with all the other delicacies, in addition there is cranberry jam.
A wonderful banquet for young and old and for eyes and palate - let it taste you!
As a drink fits either a cool beer or a strong red wine.
