Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Goose breast on red cabbage salad with macadamia nuts

Tender goose breasts with a crispy crust and the perfect cooking point. Actually, no problem, combine the Beefer with a four-hour tempered water bath for the breasts. Meanwhile, it is perfect to prepare a light red cabbage salad, which thanks to a generous addition of macadamia nuts still gets a wonderful crunch.


  • 4 goose breasts (approx. 280 g each)
  • 2 cinnamon sticks
  • 6 coriander seeds
  • 8 black peppercorns
  • 2 small sprigs rosemary

Vacuum seal two goose breasts each with the spices and rosemary. Cook sous-vide in a preheated water bath at 80 °C for approx. 4 hours. Then remove from the bag, pat dry and place two at a time on the grill with the fat side up. Preheat the Beefer to low power. Place the goose breasts on the gastro tray with the grate at the bottom and broil for about 10 minutes, depending on the desired degree of browning. Then broil at 500 °C on the highest possible rack level with the fat side up for approx. 30 seconds. Caution: The skin burns very quickly! Prepare the other two goose breasts in the same way.


  • 500 g red cabbage
  • 50 g dried figs
  • Salt
  • Pepper
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1⁄2 cinnamon stick
  • 2 cloves
  • 3 tablespoons walnut oil
  • 80 g salted, roasted macadamia nuts

Clean the red cabbage, remove the stalk and shave into fine strips. Cut figs into fine strips and season with salt and pepper. Heat figs with balsamic vinegar, sugar, cinnamon stick and cloves in a saucepan. Cover and let stand for about 5 minutes. Then remove the cloves and cinnamon stick and mix everything with the walnut oil into the red cabbage. Knead vigorously with your hands and let sit for at least 2 hours. Coarsely chop macadamia nuts and fold half of them into the red cabbage. Season red cabbage salad again, serve and sprinkle with remaining nuts.

Goose breast from the Beefer | Photo: Christof Herdt for Tre Torri Verlag
This recipe for the Beefer has been
The Beefer 800 degrees – perfection for steaks & co.
appeared. With kind permission of Tre Torri I may make it available to you here. Thank you very much!

The original Beefer gas grill

The original. For perfect grilling with 800 degrees. The steak grill made of high quality stainless steel.

Original Beefer One | der echte 800 Grad Premium Oberhitze Gasgrill | Edelstahl, Hochtemperatur | Der Hochleistungsgrill für das perfekte Steak
  • MADE IN GERMANY - Deutsche Fertigungsqualität für amerikanische Steakhouse-Qualität
  • Vom HOBBYGRILLER zum STEAK-Profi mit dem 800°-Oberhitze-Hochleistungsgrill
  • FLEXIBEL EINSETZBAR - Zentimetergenaue Höhenverstellung ermöglicht die perfekte Grilltemperatur für sämtliches Grillfleisch, Fisch, Meeresfrüchte, Gemüse oder Desserts
  • HOCHWERTIGE KOMPONENTEN - perfekte Verarbeitung, spülmaschinenfeste Einsätze und einfaches Abwischen glatter Innenflächen dank robuster Edelstahlfertigung
  • ZUBEHÖR - viel Zubehör damit du aus dem Beefer noch mehr herausholst

The Beefer
Perfection for steaks & co.

More than just perfect steaks
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