CHOUCROUTE 'PORKETTE'
Provided by Sam Sifton
Categories dinner, main course
Time 3h
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.
- In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.
- Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 1/2 hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.
- Slice the Porkette into 1/4 -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 15 grams, Carbohydrate 20 grams, Fat 25 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 1918 milligrams, Sugar 8 grams, TransFat 0 grams
SLOW-COOKER CHOUCROUTE
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
- Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.
CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)
Steps:
- Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
- Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
- Preheat oven to 325 degrees.
- Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
- Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
- Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
- Continue to simmer in oven for another 1 1/2hours. (5 hours total).
CHOUCROUTE GARNIE (GARNISHED SAUERKRAUT)
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 45m
Yield 6 or more servings
Number Of Ingredients 20
Steps:
- Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
- Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
- Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
- Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
- Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
- Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
- When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.
Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 72 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 25 grams, Sodium 2410 milligrams, Sugar 7 grams, TransFat 1 gram
CHOUCROUTE GARNI
This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
- Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
- Once cooked, serve in bowls with mashed potato, if you like.
Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium
SHORTCUT CHOUCROUTE
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk away for more than 2 hours. Pass through the kitchen again to uncover the pan and turn the oven up, then go back to your business. You've just spent a productive 3 or so hours cooking and doing something else.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. Core the cabbage; cut it into wide ribbons and scatter in the bottom of a large roasting pan. Drain the sauerkraut and spread it on top of the cabbage. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds or juniper berries and lots of black pepper.
- Put the meat and sausages on top of everything and pour in the wine or other liquid. Sprinkle the meat with salt and pepper and cover tightly with foil. Transfer to the oven and cook, undisturbed, for 2 hours.
- Test the pork shoulder by inserting a fork into the thickest part: If it slides out easily, turn the oven up to 450 degrees, leave the pan uncovered and return it to the oven until the meat and the vegetables brown a bit, another 25 to 30 minutes. If the pork isn't fork-tender, re-cover the pan and return it to the oven for another 30 minutes before proceeding.
- To serve, just break the pork into chunks with two forks and set the pan on the table with a serving spoon and plates, plenty of roughly torn baguettes and crocks of mustard and butter. Don't bother removing the bay leaves unless they really bug you.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 10 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 1982 milligrams, Sugar 11 grams, TransFat 0 grams
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- 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.
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- 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.
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