RAGOUT D'OIE AU CHOU (CUT-UP GOOSE BRAISED WITH CABBAGE)
Julia Child's recipe for braised goose with cabbage. You can leave out the cabbage and just braise the goose if you like. Submitted in reply to a request.
Provided by papergoddess
Categories Stew
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 deg F.
- Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
- Shake off excess.
- Set large skillet over moderately high heat and film with fat or cooking oil.
- When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
- Brown on both sides Remove to a plate, and set aside.
- Brown salt pork lightly in a spoonful of fat, then add onions until tender.
- Transfer to casserole dish.
- Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
- Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
- Turn and baste several times during this period.
- Prepare Cabbage.
- Shred cabbage into 1/4 inch slices.
- Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
- Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
- Uncover and set aside.
- Serving.
- Skim off any fat from surface of goose cooking liquid.
- Sauce should be slightly thickened.
- Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
- Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
- Spoon a little sauce over each piece of goose.
- Serve the rest of the sauce in a separate bowl to pass.
Nutrition Facts : Calories 933.5, Fat 60.6, SaturatedFat 18.2, Cholesterol 197.7, Sodium 246.9, Carbohydrate 29.9, Fiber 4.6, Sugar 8.8, Protein 57.5
FRENCH CANADIAN RAGOUT
This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!
Provided by Ray G
Categories Weeknight
Time 3h
Yield 4 people, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, boil hocks and all all spices.
- Boil till all the meat is easily taken off the bones.
- Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
- Discard bones and unwanted matter.
- Set aside.
- Stain liquid and hold till later.
- In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
- Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
- If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
Nutrition Facts : Calories 268.2, Fat 0.6, SaturatedFat 0.1, Sodium 304.5, Carbohydrate 58, Fiber 4.6, Sugar 2.2, Protein 7.3
BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)
Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook.
Provided by Bayhill
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees (175C degrees).
- Shred cabbage.
- Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
- Add sugar. Cook, stirring constantly, until sugar caramelizes.
- Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
- Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
- Remove lid toward end of cooking time if cabbage is very moist.
- Taste for seasoning, adding a little more sugar or vinegar if necessary.
- Serve hot.
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