Braised Goose
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 goose
- manteca (lard)
- tomatoes
- parsley
- jamón (cured ham)
- tocino (salt pork)
- salt
- onion
- garlic
- carrot
- sherry
- caldo de cocido (broth)
Instructions
- Clean and cut the goose into pieces. Heat manteca (lard) in a large pot and fry the goose pieces together with tomatoes, parsley, jamón (cured ham), tocino (salt pork), salt, onion, garlic, and carrot.
- Allow the mixture to braise gently. When the meat begins to brown, pour in sherry and caldo de cocido (broth). Continue cooking until the goose is tender.
- When ready to serve, strain the sauce and serve it separately.