Originally posted by WarToad
Originally posted by UncleVic
... (Wonder if kraut cooked in the brew would be worthy also? Normally I do a gentle rinse, some cooked bacon (with a little bacon grease), onion and caraway seeds and let it simmer for an hour ~ what I call my old school kraut).
The Swiss have an etherial Sauerkraut dish in which the kraut is drained and rinsed well, then very very slowly braised with thinly sliced onion, white wine, and various pork and sausage cuts.
Pork aside, the slow braise in white wine really transforms the kraut to something completely different than what exits the jar.
I've prepared this dish a number of times using different meats and it always comes out great. The recipe below is from Jacques Pepin. There are many
different ones to be found on Google. I made it one time using just kielbasa and bratwurst. I've never included potatoes.Choucroute Garnie
Families in Alsace generally eat choucroute garnie during the wintertime, because it’s such a hearty, filling dish. I’ve adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. I always serve two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.
1/3 cup kosher salt, plus more for seasoning
2 tablespoons light brown sugar
3 pounds pork back ribs or baby back ribs, cut into 3 sections
6 pounds sauerkraut (in plastic bags), drained
1/4 cup duck or goose fat or peanut oil
1 large onion, coarsely chopped
4 large garlic cloves, coarsely chopped
20 juniper berries
3 large bay leaves
1/2 teaspoon caraway seeds
1 teaspoon freshly ground black pepper
3 cups chicken stock
1 1/2 cups Riesling or Pinot Gris
2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
10 skinless hot dogs
One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4 inch thick
2 pounds medium potatoes (about 10), peeled
Assorted mustards, for serving
In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.
To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.
MAKE AHEAD The choucroute can be prepared through Step 3 and refrigerated for 3 days. Reheat before proceeding.
WINE In Alsace, choucroute’s traditional wine partner is either a rich, spicy Gewürztraminer or a bone-dry, crisp Riesling. However, an Alsace Gewürztraminer can actually overpower choucroute’s spicy, herby flavors and make the dish taste sweet. A better match is an Alsace Ries-ling, which is delicately floral with an acidity that matches the sauerkraut and balances the richness of the pork. Josmeyer’s structured 2004 Le Kottabe Alsace Riesling is a great choice.