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Receta Choucroute Royale
by Global Cookbook

Choucroute Royale
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Ingredientes

  • 2 lb Sauerkraut
  • 1/2 lb Cchunk of bacon
  • 1/2 c. Thinly sliced carrots
  • 1 1/2 c. Sliced onions
  • 4 Tbsp. Pork fat or possibly butter *THE FOLLOWING TIED IN WASHED CHEESECLOTH***
  • 4 sprg parsley
  • 1 x Bay leaf
  • 6 x Peppercorns
  • 10 x Juniper berries, (or possibly add in 1/4 c. gin to casserole)
  • 1 c. Sparkling wine
  • 3 c. Chicken stock
  • 3 lb Various kinds of browned meat such as:, up to 4 Roast pork Pork chops Smoked pork loin Ham Sausages Duck

Direcciones

  1. Drain the sauerkraut and soak in cool water for 15 to 20 min.
  2. Taking it by small handfuls, squeeze out as much water as you can.
  3. Pick it apart to separate the strands.
  4. Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 qt of water for 10 min and drain.
  5. Preheat oven to 325 degrees.
  6. Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 min without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 min more.
  7. Bury the herbs and spices in the saurkraut. Pour in the wine, and sufficient 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 hrs.
  8. Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  9. Continue to simmer in oven for another 1 1/2hours. (5 hrs total)
  10. Yield: 12 servings