Goose Pastrami Recipe - How to Make Goose Pastrami at Home (2024)

FAQs

How is pastrami made from scratch? ›

Pastrami is made from beef, usually brisket, that is wet-cured in a brine, then highly seasoned with a rub consisting mainly of black pepper and coriander, then smoked for flavor, and steamed to finish. It is often sliced hot and served as a sandwich, though it can also be chilled and sliced as a cold-cut meat.

Remove all the fat from inside the bird and, using the point of a small knife or skewer, prick the skin all over, including under the wings and around the legs. Sit the goose in an empty sink and slowly pour over 2-4 kettlefuls of boiling water. The skin will tighten and become glossy. Leave to cool, then pat dry.

Put some water in roaster if fat begins to smoke. next turn oven down to 175 , open oven door to let out hot air, then roast breast side up for 6 to 7 hours, or, when thickest part of meat reaches 158 degrees. note. Oven temps vary as does goose weight so total roasting time will vary.

All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. A whole duck or goose must reach a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

According to The Artisan Jewish Deli at Home, pastrami originates from the jerky-like pastirma, developed by the Ottoman Turks, who dried and salt-cured meat (often beef, goat, or mutton) as a way to preserve it, then rubbed it with spices.

This Jewish Deli is made from a fine brisket; however, you can make it from turkey or lamb as well. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.

Always Brine Ducks and Geese

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

ROASTING TIMES

Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

You can stick with your favorite steak rub, or keep it simple with salt and pepper. You can add aromatics and herbs to the bag while cooking to impart some flavor. My favorite addition is a clove of garlic and sprig of rosemary. The choice of sides and accompaniments is up to you (mine change with the season).

How do you know when a goose is cooked? To check your goose is fully cooked, insert a skewer into the thickest part of the stuffed goose – if the juices run clear, it's done. If you like to use a thermometer, the bird should have a core temperature of 70ºC.

How do you cook wild goose so it is tender? ›

The toughness is usually a result of overcooking, but there are winged and four-legged critters that can be a bit chewy even when cooked properly. When grilled, a breast fillet from a mature giant Canada goose is never going to taste like one from a young specklebelly.

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

Goose's natural pairing is with something acidic to cut through its fattiness. So, think acidic fruits like apples, cherries or citrus. Cherries can make delightful sauce that adds brightness to rich goose meat.

Goose meat is an excellent source of riboflavin and vitamin B-6. These vitamins help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Goose meat is an excellent source of iron - more than beef, pork or chicken.

While corned beef is typically made from brisket, pastrami generally comes from the cow's navel area, Serious Eats reports. The navel cut is a fatty one, and it's also likely to stand up well to pastrami's long cooking process.

Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

Pastrami is usually made from beef, specifically brisket. It's brined in salt, dried a bit, and then seasoned with spices like garlic, mustard, coriander, pepper, and allspice.

Normally, pastrami is made from the brisket, but I was relieved to find that Carrots & Ginger had successfully made a Tongue Pastrami and I decided to combine a bit of their recipe with Ruhlman's traditional pastrami recipe from Charcuteri.