Red Curry Paste
Kim Severson, Raghavan Iyer
77 ratings with an average rating of 4 out of 5 stars
77
10 minutes
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Combine the onion, lime juice, vinegar, garlic, canned chipotle, ground chipotle, bay leaves, cumin, cloves and 1 tablespoon salt in a blender and purée until smooth.
Heat the oil in a large Dutch oven or stockpot over medium-high. Season both sides of the goose legs with salt and pepper. Working in batches to avoid overcrowding, cook the goose legs until browned, 2 to 3 minutes per side. Transfer the legs to a large bowl after each batch, covering with plastic wrap, and discard excess fat from the pot after browning all the legs.
Transfer the legs and any accumulated juices back to the pot. Add the stock and the chile purée and bring to a simmer over medium-high heat. Cover and cook on low for 2 to 4 hours, checking every 30 minutes after the second hour for tenderness. Remove from heat when the meat is easy to pull off the bone.
Remove the legs from the pot, transfer to a large bowl and let sit until cool enough to handle. Pull meat from bones into bite-size pieces, discarding the bones and returning the meat to the pot. Stir in the melted fat. Transfer the meat to a serving bowl and add some of the braising liquid, to taste. Season to taste.
Serve with the extra braising liquid, and any combination of tortillas, rice and beans, and bowls of avocado, sour cream, salsa, lettuce, queso and tomatoes on the side.
I used beef brisket and bumped the cook time to 4 hours in a 275 degree oven. Worked wonderfully.
Made this recipe mostly as written. Substituted a butchered chicken for goose legs and did a slow oven braise as suggested by others. Easy (all ingredients on hand) and quite tasty.
Made this with leftover goose. In that case, all you need to do is pull the meat off the bones and lightly fry it. Then put it in with the stock and chili puree, and simmer for about an hour. Shred the goose, add it back in and cook to reduce. Served it as tacos, and it was wonderful for lunches throughout the week.
Our coop didn't have brisket or chuck roast, so I used beef stew instead. I upped the cumin to 2 teaspoons and oven-braised it at 325 degrees for 1/2 hour and then dropped it down to 300 for another 45 minutes. The beef turned out tender and flavorful, better than I had hoped. I'll have to find out which cut is used at our coop for 'beef stew'.
Can you use a slow cooker after you brown the meat?
I used beef brisket and bumped the cook time to 4 hours in a 275 degree oven. Worked wonderfully.
Delicious recipes! 1/3 of a cup of vinegar instead of the half. Kept the skins on my duck legs, they kinda melted into the meat, and what was left over gave more texture. Will definitely make again! Great flavor and spiciness!
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