Choucroute Garni A La Juive Recipes

CHOUCROUTE GARNIE

Steps:

• Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
• Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
• Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

QUICK CHOUCROUTE GARNIE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

CHOUCROUTE GARNI A LA JUIVE

Steps:

• Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut by forming it into balls and pressing it between your hands.
• In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose breast and the sliced onions. Sauté for a few minutes. Do not brown. Add the wine, 1 cup of the water, and 1 of the bay leaves.
• Place the remaining bay leaf, the juniper berries, and the caraway seeds in a piece of cheesecloth. Peel and smash the garlic cloves and place on top. Tie with a string and place in the pan.
• Peel the remaining onion and stick the 4 cloves into the outer layer. Place in the heavy pan. Add the sauerkraut, pepper, and the potatoes to the pot. Add more wine and/or water as needed for the liquid to go half way up the pan. Bring to a boil.
• Preheat the oven to 325°F Cover the pot and transfer to the preheated oven, and cook for an hour.
• Add the corned beef to the sauerkraut, return to the oven and cook for 15 minutes. Then add the frankfurters to the sauerkraut. Bring to a simmer, but not a boil.
• To serve, put the sauerkraut in the center of a serving plate. Slice the corned beef against the grain and arrange it on top. Surround the sauerkraut with the frankfurters and the potatoes. Accompany this choucroute garni with mustard and horseradish sauce.

CHOUCROUTE GARNIE

Steps:

• Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
• In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
• Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
• Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
• Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
• While meats cook, simmer potatoes in salted water until tender. Drain.
• Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.