Braised Goose Legs with Savoy Cabbage Cream

Name: Braised Goose Legs with Savoy Cabbage Cream
Prep time: 240 min
Cook time: 150 min
Total time: 390 min
Yield: 4 Portionen
Ingredients: 1 piece Vegetable onion; 2 piece large Carrots; 0.5 piece Celeriac; 4 piece large Goose legs; 550 g Goose legs (à approx.); to taste Salt; 4 tsp Sweet paprika; 1 tbsp Sugar; to taste colorful Pepper; 300 ml Red wine; 2 tbsp Red wine; 1 piece small head Savoy cabbage; 1 piece Onion; 30 g Butter; to taste freshly grated Nutmeg; 120 g Whipping cream; 4 tbsp Maple syrup; 1 piece Bay leaf; 2 tsp Cornstarch

Main Course

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Cook Time

6 h 30 min

Servings

Difficulty

Medium

Prep Time

240 Min

This Thermomix® recipe for Braised Goose Legs with Savoy Cabbage Cream is ready in 6 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

I have been making this recipe for goose legs with creamed savoy cabbage for several years and it is always a highlight, especially in the cold season. The combination of the tender, braised goose meat and the creamy savoy cabbage is simply unbeatable. The preparation takes a little time, but the effort is definitely worth it! Perfect for a festive Christmas dinner or a special occasion in autumn. The creamed savoy cabbage can also be prepared well in advance, so you have less stress on the day itself. A hearty dish that is guaranteed to delight everyone!

Ingredients (19 ingredients)

1 piece Vegetable onion
2 piece large Carrots
0.5 piece Celeriac
4 piece large Goose legs
550 g Goose legs (à approx.)
to taste Salt
4 tsp Sweet paprika
1 tbsp Sugar
to taste colorful Pepper
300 ml Red wine
2 tbsp Red wine
1 piece small head Savoy cabbage
1 piece Onion
30 g Butter
to taste freshly grated Nutmeg
120 g Whipping cream
4 tbsp Maple syrup
1 piece Bay leaf
2 tsp Cornstarch

Preparation (8 steps)

Prepare vegetables

Peel the vegetable onion, halve and cut into coarse pieces. Clean, peel and cut the carrots into thick slices. Clean the celeriac and cut into coarse cubes. Place the vegetables with 100 ml water on the baking tray of the oven (36 x 40 cm).

Prepare and season goose legs

Pat the goose legs dry and cut off any excess fat. Cut the skin crosswise. Add the trimmings to the vegetables on the baking tray. Mix 2 tsp salt, paprika, sugar and 1 tsp pepper, rub the meat evenly with the mixture. Place the legs on the vegetables and cook in the preheated oven (electric oven: 140 °C) for about 2 1/2 hours. After approx. 1 hour of cooking time, pour in 100 ml of red wine. After the end of the cooking time, increase the oven temperature to 200 °C and braise the legs for another hour.

Prepare savoy cabbage

For the creamed savoy cabbage, remove the outer leaves of the savoy cabbage, halve the savoy cabbage, remove the stalk and cut the cabbage into coarse strips. Peel the onion, halve and finely dice.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Put 30 g butter in the mixing bowl and melt for 3 min./120°C/speed 1. Add the diced onion and sauté for 3 min./120°C/speed 1.

180

Braise savoy cabbage

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Add savoy cabbage strips, salt and nutmeg to the mixing bowl and braise for 5 min./100°C/reverse rotation speed 1.

300

Finish creamed savoy cabbage

Thermomix® Setting

5 min/194°F/Linkslauf Speed 1 90 Reverse

Add 120 g whipping cream and 2 tbsp maple syrup and simmer for another 5 min./90°C/reverse rotation speed 1.

300

Prepare sauce

Remove the legs from the tray and keep warm. Pour the vegetables and liquid through a sieve into a pot, pressing the vegetables lightly. Degrease the stock. Boil down 200 ml of red wine with bay leaf by half. Add the roasting stock and bring to a boil. Season with salt, pepper and 2 tbsp syrup. Stir the cornstarch with 2 tbsp red wine until smooth. Thicken the sauce with it and let it cook for approx. 1 minute.