We’ve always loved exploring lesser-known gems in the kitchen and corned goose is a standout favorite. This hearty dish draws from old European traditions where goose meat gets brined for a tender flavorful twist that’s perfect for family gatherings or special occasions.
In our recipe we’ll guide you through the basics to create this delicious alternative to corned beef. It’s a simple way to add excitement to your meals while embracing rich history and bold tastes that keep us coming back for more.
Ingredients
To bring our flavorful Corned Goose recipe to life—drawing from traditional European brining techniques—we’ve curated this list of essential ingredients. We’ll order them as they’re used, starting with the main protein and moving to the brining components for a tender, aromatic result.
For the Goose and Brine Preparation
- 1 whole goose (approximately 8-10 pounds, fresh or thawed, with excess fat trimmed for even brining)
- 8 cups water (filtered, for creating the brine base to ensure purity and flavor absorption)
- 1 cup kosher salt (coarse grain, as it’s key for drawing out moisture and infusing seasoning)
- ½ cup brown sugar (packed, to balance saltiness and add a subtle caramelized depth)
- 2 tablespoons black peppercorns (whole, for a spicy kick that enhances the meat’s texture)
- 1 tablespoon coriander seeds (toasted lightly for a fresh, citrusy note in the brine)
- 1 tablespoon mustard seeds (whole, contributing a tangy warmth to the overall profile)
- 6 cloves garlic (peeled and smashed, to release aromatic oils during brining)
- 4 bay leaves (dried, for their earthy flavor that complements the goose’s richness)
- 1 medium onion (quartered, to add a mild sweetness and aromatics to the brine mixture)
Optional Additions for Serving
If you’re planning to serve your Corned Goose with accompaniments, consider these:
- 4 large carrots (peeled and sliced, for a simple vegetable side to highlight the dish’s heritage)
- 4 medium potatoes (such as Yukon Gold, cubed, to create a hearty, traditional pairing)
This selection ensures our Corned Goose achieves its signature tender texture and robust flavors, making it a standout for your next gathering.
Required Tools and Equipment
Now that we have gathered our ingredients for the corned goose, let’s equip ourselves with the essential tools to ensure a smooth brining and cooking process. Having the right equipment not only streamlines preparation but also helps achieve that tender, flavorful result we aim for in this traditional dish.
To prepare our corned goose effectively, we recommend the following tools and equipment. We’ll organize them into categories for clarity, focusing on items used during brining, cutting, and cooking phases:
- Brining Essentials:
- Large non-reactive container or stockpot (at least 2 gallons capacity): This is crucial for submerging the whole goose in the brine solution, allowing even flavor infusion and preventing metallic tastes.
- Measuring cups and spoons: Accurate measurements of kosher salt, brown sugar, and spices are key to balancing flavors in our brine.
- Preparation Tools:
- Sharp chef’s knife and sturdy cutting board: We use these to trim excess fat from the goose and chop garlic, onion, and other aromatics, ensuring precise and safe handling.
- Strainer or colander: Ideal for draining the brined goose and rinsing off excess brine before cooking.
- Cooking Equipment:
- Large Dutch oven or heavy-bottomed pot: This will hold the goose and optional vegetables like carrots and potatoes during simmering or boiling, helping to lock in moisture and flavors.
- Oven-safe roasting pan (if roasting): For those opting to finish the goose in the oven, it provides even heat distribution for a crispy exterior.
By using these tools, we can confidently execute each step of the corned goose recipe, from brining to serving, while minimizing any potential kitchen mishaps. Always ensure your equipment is clean and food-safe to maintain the integrity of our dish’s rich, historical flavors.
Instructions
Now that we have gathered our essential ingredients and tools, we guide you through the straightforward steps to create a tender and flavorful Corned Goose that will impress at any gathering.
Prepare the Brine
To start our brining process, begin by combining the brine ingredients in a large non-reactive container as outlined in our ingredients section. In a large pot, bring 4 quarts of water to a boil then add 1 cup kosher salt 1 cup brown sugar 2 tablespoons black peppercorns 1 tablespoon coriander seeds 1 tablespoon mustard seeds 6 crushed garlic cloves 4 bay leaves and 1 sliced onion. Stir until the salt and sugar dissolve completely creating a fragrant aromatic base that infuses deep flavors into the goose. Once dissolved, remove the pot from heat and let the mixture cool to room temperature ensuring it’s ready for the curing phase.
Cure the Goose
With the brine prepared, submerge the whole goose—about 8 to 10 pounds—completely in the cooled brine mixture using our large container to ensure even coverage. Cover the container and refrigerate the goose for 5 to 7 days flipping it once daily to promote uniform curing and tenderness. This step allows the spices and salt to penetrate the meat developing a rich savory profile that transforms the goose into a delectable Corned Goose delight.
Cook the Goose
After curing, remove the goose from the brine and rinse it thoroughly under cold water to remove excess salt then pat it dry with paper towels. Place the goose in a large Dutch oven or roasting pan add 2 quarts of fresh water along with optional vegetables like 4 peeled carrots and 4 potatoes for added depth and simmer on the stove over medium heat for 2 to 3 hours until the meat is fork-tender and falls off the bone releasing a mouthwatering aroma that fills your kitchen. For enhanced flavor, cover the pot and maintain a gentle simmer checking periodically to ensure the liquid doesn’t evaporate.
Serve
Once cooked, carefully remove the goose from the pot and let it rest for 10 to 15 minutes to retain its juices then slice it against the grain into thick portions revealing succulent layers of spiced meat. Arrange the slices on a platter alongside the simmered carrots and potatoes for a balanced visually appealing presentation that highlights the robust earthy flavors of our Corned Goose. Enjoy this hearty dish warm encouraging guests to savor its tender texture and spiced depth.
Make-Ahead Instructions
To simplify our corned goose preparation and ensure a stress-free meal, we can plan ahead by focusing on key steps like brine creation, curing, and cooking. This approach builds on the brining and cooking processes we’ve outlined, allowing flavors to develop fully while freeing up time on the day of your gathering.
Preparing the Brine in Advance
We suggest making the brine mixture up to 48 hours before starting the curing process. Begin by combining 2 cups of kosher salt, 1 cup of brown sugar, 1 tablespoon of black peppercorns, 1 tablespoon of coriander seeds, 1 tablespoon of mustard seeds, 4 crushed garlic cloves, 4 bay leaves, and 1 sliced onion in a large pot of water. Boil the mixture briefly to dissolve the solids, then cool it completely in the refrigerator. Storing the brine ahead not only enhances its robust flavors but also streamlines the overall recipe.
Curing the Goose Ahead of Time
The brining step for our corned goose naturally lends itself to make-ahead planning, as it requires 5 to 7 days for optimal tenderness. Submerge the goose in the prepared brine in a large non-reactive container and refrigerate it. For precise guidance on curing durations, refer to the table below, which outlines recommended times based on goose size and desired texture:
| Goose Weight (lbs) | Curing Duration (days) | Expected Result |
|---|---|---|
| 8–10 | 5 | Tender with mild flavor |
| 11–14 | 6 | Balanced cure and juiciness |
| 15+ | 7 | Maximum flavor infusion |
After curing, rinse the goose thoroughly under cold water and pat it dry. At this stage, you can store the brined goose in the refrigerator for up to 24 hours before cooking, or freeze it for up to 1 month if preparing further in advance—just thaw it completely in the fridge before proceeding.
Cooking and Storing the Dish
Cook the corned goose as described in our earlier instructions, then cool it completely before storing. We recommend preparing the full dish 1 to 2 days ahead: After simmering the goose in a Dutch oven with fresh water and optional vegetables like carrots and potatoes until tender, let it rest and slice it. Store the cooked goose and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a pot with a little water or broth, cover, and warm gently over low heat until heated through, preserving the meat’s succulent texture and rich flavors.
Conclusion
We’ve shared this corned goose recipe to bring a touch of timeless tradition into your kitchen. It’s more than a meal—it’s a way to connect with family and create lasting memories.
Exploring new dishes like this expands our culinary horizons and adds excitement to gatherings. We’re confident you’ll enjoy the tender flavors and make it a favorite in your home.
Frequently Asked Questions
What is corned goose?
Corned goose is a traditional European dish where goose meat is brined to become tender and flavorful, similar to corned beef. It’s a great option for family gatherings or special occasions, offering a unique twist on classic recipes with rich, historical roots.
What ingredients are needed for corned goose?
You’ll need a whole goose as the main ingredient, along with kosher salt, brown sugar, black peppercorns, coriander seeds, mustard seeds, garlic, bay leaves, and onion for the brine. Optional additions like carrots and potatoes enhance the meal and add extra flavor.
What tools are required to prepare corned goose?
Essential tools include a large non-reactive container for brining, measuring cups and spoons for accuracy, a sharp chef’s knife and cutting board for prep, and a Dutch oven or roasting pan for cooking. These help streamline the process and ensure great results.
How long does it take to make corned goose?
Brining takes 5 to 7 days for optimal tenderness, while cooking takes about 2-3 hours in a Dutch oven. Total time depends on the goose’s size, so plan ahead for a stress-free preparation.
Can I make corned goose ahead of time?
Yes, prepare the brine up to 48 hours in advance to deepen flavors. After brining, store the cured goose in the fridge for a few days or freeze it. Cook 1-2 days ahead, then reheat gently to keep it moist and tasty.
How do you serve corned goose?
After cooking, let the goose rest for 10-15 minutes, then slice it thinly. Serve with the brined vegetables like carrots and potatoes for a hearty meal. It’s perfect for plating on a platter to impress at gatherings.
Is corned goose a good alternative to corned beef?
Absolutely, corned goose offers a flavorful, tender alternative with a unique taste from goose meat. It’s ideal for those wanting to explore European traditions and can be just as satisfying for holidays or dinners, with similar preparation ease.