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
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
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.
More about "ragout doie au chou cut up goose braised with cabbage recipes"
BRAISED GOOSE LEG IN MALT BEER WITH RED CABBAGE AN
From eatsmarter.com
BRAISED DUCK LEGS WITH SPAETZLE AND MUSHROOM RAGOUT
From foodandwine.com
BRAISED CABBAGE (CHOU A L'ARDENNAISE) RECIPE - EASY RECIPES
From recipegoulash.cc
BRAISED CHICKEN WITH CABBAGE | CHICKEN RECIPES | SBS FOOD
From sbs.com.au
BEST BRAISED CABBAGE - HOW TO MAKE BRAISED CABBAGE - DELISH
From delish.com
TAGLIATELLE WITH GOOSE RAGù (TAGLIATELLE AL RAGù D'OCA) | SAVEUR
From saveur.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
HOT DOGS WITH BRAISED CABBAGE AND SPICY MAYONNAISE
From ricardocuisine.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
RAGOUT DOIE AU CHOU CUT UP GOOSE BRAISED WITH …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love