Super tender goose breast from the brine
The idea comes from the USA, where you get the turkeys very tender in this way.
For two goose breasts, boil 3 1/2 L of water with 60 g of salt, add 1 tablespoon honey, 1 tablespoon of vinegar, peppercorns, juniper berries, bay leaves, a little chilli flakes. Bring to the boil, let cool.
Meat in, it should be covered with liquid, let stand for 6 hours on the balcony or fridge - if necessary in the stairwell.
Then pour away liquid, dry meat. Off in the stove, first 220 ° C, later 190 ° C, about 2 1/2 hours long. Watering, watering, watering with the exuding juice. At the end brush with cold salted water and heat again for 5 minutes to get crispy.
I had homemade red cabbage and potatoes and pear stars. I sliced the pears, made stars out of them and cooked them briefly in red wine.
In principle, you can prepare any meat, even fish, even shrimp, which then only have to draw in less brew for half an hour.
