Best 5 Braised Goose With White Wine And Coffee Recipes

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Embark on a culinary journey with our braised goose recipe, an exquisite dish that combines the rich flavors of goose meat with a symphony of aromatic ingredients. This traditional delicacy is elevated by the addition of white wine, coffee, and a medley of herbs, creating a tapestry of flavors that will tantalize your taste buds. Alongside the braised goose, discover a collection of delectable accompaniments, including a savory bread pudding, a refreshing gooseberry fool, and a classic apple sauce. Each recipe is meticulously crafted to complement the main course, ensuring a harmonious dining experience. Let your senses be captivated as you savor the tender goose meat, infused with the essence of white wine and coffee, while the accompaniments provide a delightful contrast of textures and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MY MOM'S COFFEE-BRAISED BRISKET



My Mom's Coffee-Braised Brisket image

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.

Provided by Michael Solomonov

Categories     main-dish

Time 21h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons finely ground coffee
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon ground cardamom
1 tablespoon ground black cardamom
1 brisket (first cut, about 4 pounds)
2 to 4 tablespoons canola oil
2 large onions (white or red), sliced
4 carrots, peeled and sliced
2 heads garlic, sliced in half horizontally
1/3 cup tomato paste
1 1/2 cups dried apricots
2 cups brewed coffee
8 large eggs in their shells
Grated fresh horseradish, for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
  • Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
  • Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
  • Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
  • Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
  • To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.

BRAISED GOOSE WITH PEARS



Braised Goose With Pears image

Provided by Mark Bittman

Categories     dinner, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

1 goose, cut into serving pieces, excess fat removed
Salt and freshly ground pepper
1/2 cup diced bacon or pancetta, optional
2 large onions, roughly chopped
4 bay leaves
A few thyme sprigs
1/2 pound dried pears or apples
2 cups not-too-dry white wine, like gewürztraminer or riesling
1 tablespoon vinegar (sherry, Champagne or white wine vinegar)
2 pounds pears (or apples), peeled, cored and sliced

Steps:

  • Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across. A minute later, add goose pieces, skin side down. Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes. Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side. Remove goose, and pour off all but 1 tablespoon fat.
  • Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes. Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes. Add dried fruit, and cook a minute or 2 more, stirring occasionally. Add wine, and raise heat to high. Cook until wine is reduced by half, about 5 minutes.
  • Return goose to skillet, and turn heat to very low. Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender. Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes. Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.

BRAISED GOOSE WITH WHITE WINE AND COFFEE



Braised Goose with White Wine and Coffee image

Categories     Bread     Salad     Sauce     Coffee     Wine     Side     Goose

Yield makes 4 to 6 servings

Number Of Ingredients 12

One 8- to 10-pound goose, trimmed of excess fat
2 tablespoons butter
2 tablespoons neutral oil, like corn or grapeseed
Salt and black pepper
2 cups chopped celery
2 cups chopped onion
2 cups chopped carrot
10 fresh thyme sprigs
2 cups not-too-dry white wine, like Gewürztraminer
1 cup strong brewed coffee
1 tablespoon cornstarch
Chopped fresh parsley leaves for garnish

Steps:

  • Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
  • Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
  • Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.

WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Steps:

  • Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
  • Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
  • Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
  • Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
  • Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
  • Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
  • Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
  • Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

RAGOUT D'OIE AU CHOU (CUT-UP GOOSE BRAISED WITH CABBAGE)



Ragout d'oie au Chou (Cut-Up Goose Braised with Cabbage) image

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

9 -10 lbs roasting goose, cut up with skin removed
salt and pepper
1 cup flour
1/3 cup oil
1 cup lean diced salt pork, blanched for 5 minutes (4 oz.)
5 -6 cups sliced onions
2 -3 cloves garlic, minced
2 bay leaves
1 teaspoon caraway seed
1 teaspoon thyme leaves
1 1/2 cups dry white wine or 1 1/2 cups vermouth
2 cups goose stock or 2 cups beef bouillon (or more)
1 head cabbage (8 cups, sliced)
1/2 cup stock or 1/2 cup bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons rendered goose fat or 3 tablespoons butter

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

Tips:

  • Choose a high-quality goose: Look for a goose that is plump and has a good layer of fat. This will ensure that the meat is moist and flavorful.
  • Brown the goose before braising: This will help to develop a rich, caramelized flavor.
  • Use a flavorful braising liquid: The braising liquid should be flavorful and aromatic. This will help to infuse the goose with flavor.
  • Braise the goose for a long time: The goose should be braised for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve the goose with a flavorful sauce: The sauce should be flavorful and complement the goose. A simple pan sauce made from the braising liquid is a good option.

Conclusion:

Braised goose is a delicious and elegant dish that is perfect for a special occasion. With a little planning and effort, you can create a braised goose that will impress your guests.

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