Goose in beer
Description
The recipe won't take much time. You can cook the goose not only by baking it in the oven, but also by stewing. To prepare goose in beer, you'll need dark beer (you can use, as I did, Žatecký Gus, "goose in goose," so to speak). Other than that—just one large onion and a spice mix, that's all. If you'd like the dish to have some sauce, make sure not all the beer evaporates. Serve well with boiled potatoes or rice. Watch and remember the recipe. Serve hot.
Instructions
- 1
Step 1
Prepare the goose in advance. Wash the carcass and soak it in water for about 12 hours. The water should be running; change it a couple of times.
- 2
Step 2
As spices, in addition to salt, we will need a mixture of allspice and an herb blend with dried vegetables.
- 3
Step 3
Cut the goose into portion-sized, fairly large pieces.
- 4
Step 4
Heat olive oil in a cauldron. Slice the onion into half-rings and fry it in the oil.
- 5
Step 5
Then add the pieces of goose and all the spices.
- 6
Step 6
Add the minced garlic and sauté for another 5-10 minutes.
- 7
Step 7
Then pour in the beer, reduce the heat to medium, and simmer for about 2.5–3 hours. The beer should completely cover the pieces and mostly evaporate by the end (or just a small amount should remain). As a result, serve the juicy, golden-brown beer-braised goose with any side dish. Slice it before serving.