Ragout Doie Au Chou Cut Up Goose Braised With Cabbage Recipes

MY GRANDMA'S BRAISED CABBAGE

Steps:

• In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
• Add a small splash of cider vinegar just before serving.

BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.

BEEF RAGOUT

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.

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

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.

BEEF RAGOUT

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.

BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)

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.

CHAP CHYE (BRAISED CABBAGE AND MUSHROOMS)

Steps:

• In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.
• Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.
• Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they're larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.
• Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.
• When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.
• Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you'd like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.

BRAISED CABBAGE WITH GOAT CHEESE (HOUSTON'S COPYCAT)

Steps:

• Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
• Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
• Serve with a dollop of Goat Cheese.