Recipe of Goose tip roast in a pot

Ingredients

• 850 gr./30 oz. Goose tip
• 1 tsp. Sal
• 1/4 tsp. Pepper powder
• 1/2 tbsp. chopped parsley
• 1/2 tbsp. Chopped fresh oregano
• 2 tbsp. Rose wine vinegar
• other ingredients
• 3 tbsp. All-purpose white flour
• 2 cloves of garlic, minced
• 1 onion cut into squares
• 1 tsp. Colored chili pepper or sweet paprika
• 2 carrots cut into slices
• 1 celery stick cut into slices
• 1/2 tsp. salt
• 1 cup red wine
• 2 beers

Directions

1. 1

   Using a knife, remove excess fat from the goose tip.

2. 2

   In a bowl, season the meat with salt, pepper, parsley, oregano and vinegar. Cover and leave in the refrigerator until the next day.

3. 3

   The next day we roll the meat in flour. Heat a pan with 2 tablespoons of vegetable oil and brown the meat on all sides and set it aside.

4. 4

   Degrease the pan with the glass of wine and set aside together with the meat.

5. 5

   Heat a deep pot with a drizzle of olive oil and sauté the onion with the garlic.

6. 6

   Add the paprika, vegetables and cook for 1 minute.

7. 7

   Add the meat with its juices, the wine and the rest of the ingredients to the pot. Cover the pot, bring it to a boil, lower the heat and cook slowly for 90 minutes or until the meat is pierced with a toothpick and there is no resistance. Turn the meat over from time to time so that it cooks evenly. Do not overcook the meat so it doesn't fall apart.

8. 8

   If you want the sauce thicker, you can leave it to reduce to a simmer.

9. 9

   Cut the meat into slices and serve it with the sauce, mashed potatoes with pumpkin, buttered broccoli.