Do you want to celebrate the holidays extensively, but without that fully eaten feeling? It's about making smart and healthy dishes. Unbox with these beer-braised leg of goose with red cabbage and dumplings.
Ingredients
Main course for 4 people
Preparation time:1 hour
Marining time:12 hours to marinate
Waiting time:2.5 hours
- 4 legs of goose
- 1 tbsp honey
- 1 cinnamon stick
- 1 tsp coriander seed
- 3 allspice berries
- 1 tbsp lemon zest
- 500 ml malt beer
- 2 tbsp oil
- 1 shallot
- 1 garlic clove
- 350 ml poultry stock
For the red cabbage
- 750 g red cabbage
- 1 onion • 2 tart apples
- 50 g butter
- 2 tbsp sugar
- 3-4 tbsp vinegar
- 2 cloves
- 1 bay leaf
- 100 ml red wine
- 2 tbsp red currant jelly (organic store)
For the dumplings
- 300-350 ml milk
- 8 stale rolls
- freshly grated nutmeg
- 2 tbsp butter
- 1 onion
- 2 tbsp parsley, finely chopped
- 2 eggs
- breadcrumbs, as needed
- Additionally needed:oven-safe casserole
Get started
- Dab the goose legs dry. Stir the honey and spices into the beer in a bowl. Place the legs in it and let it marinate overnight in the refrigerator. Turn the bolts once in between.
- Preheat the oven to 180°C. Remove the legs from the marinade and pat them dry. Heat the oil in a frying pan and quickly brown the legs on all sides. Peel and coarsely chop the shallot and garlic and fry briefly with the legs. Pour the stock and marinade into the pan. Season with salt and pepper. Place the pan with the lid on in the middle of the oven and stew the legs for 1.5-2 hours.
- In the meantime, clean the red cabbage and remove the leaves. Peel and chop the onion. Peel the apples and cut them into quarters, remove the core. Cut the apple segments into cubes. Melt the butter in a pan and sprinkle in the sugar. Let caramelize. Stir the onion and apple cubes into the caramel and fry them briefly. Also fry the red cabbage. Pour over the vinegar, add the cloves, bay leaf and some salt. Pour the wine and 250 ml of water into the pan and simmer the cabbage covered over medium heat for 45 minutes. Stir in the red currant jelly.
- Then make the dumplings. Bring salted water to a boil in a large pot. Bring the milk to a boil in a saucepan. Cut the buns into thin slices and place them on a large platter. Season with plenty of salt, pepper and nutmeg.
- Pour the hot milk on the slices of bread and let it soak for a while. Peel and chop the onion. Heat the butter in a saucepan and fry the onion with the parsley. Add the onion mixture to the soaked bread, crack the eggs on top and quickly knead everything into a dough. Add some breadcrumbs if necessary. Divide the bread dough into 8 portions and shape into balls. Place the balls in the salt water, turn the heat to low and cook gently for 10-15 minutes. When they're done, the dumplings will float to the top.
- Remove the leg of goose from the pan and pour the stew through a fine sieve into another pan. Skim off the fat and, if necessary, let the gravy reduce a bit or thicken the stew with some cornflour. Season with salt and pepper. Divide the red cabbage and the dumplings between four preheated plates. Place the leg of goose next to it and drizzle some gravy over it. Serve the rest of the sauce separately.
Enjoy your meal!
Recipe and image:BeeldigBeeld/StockFood
