Choucroute Garni a La Juive

Ingredients

  • onion, peeled
  • dry white wine
  • dry white wine
  • water
  • water
  • bay leaves
  • bay leaves
  • + 66 more ingredients
    • juniper berries
    • juniper berries
    • caraway seed
    • caraway seed
    • garlic cloves, peeled and smashed
    • potatoes, peeled, washed and quartered
    • cooked corned beef
    • cooked corned beef
    • 6 kosher frankfurters or 6
    • sausages
    • 6 kosher frankfurters or 6
    • sausages
    • sausages
    • mustard
    • horseradish sauce
    • 4 lbs
    • sauerkraut
    • 4 lbs
    • sauerkraut
    • 3 tablespoons duck schmaltz or 3 tablespoons
    • vegetable oil
    • 3 tablespoons
    • vegetable oil
    • ¼ lb pastrami or ¼ lb
    • smoked goose breast, diced
    • ¼ lb pastrami or ¼ lb
    • smoked goose breast, diced
    • ¼ lb
    • smoked goose breast, diced
    • 1 medium
    • onion, peeled and sliced thin
    • 1 medium
    • onion, peeled and sliced thin
    • 1
    • whole
    • onion, peeled
    • 1
    • whole
    • 2 cups
    • (Alsatian)
    • 2 cups
    • (Alsatian)
    • 2 cups
    • 2 cups
    • 2
    • 2
    • 1 tablespoon
    • 1 tablespoon
    • 1 tablespoon
    • 1 tablespoon
    • 2
    • garlic cloves, peeled and smashed
    • 2
    • 4
    • whole cloves
    • 4
    • whole cloves
    • fresh ground pepper
    • 6 medium
    • potatoes, peeled, washed and quartered
    • 6 medium
    • 2 lbs
    • 2 lbs
    • 6
    • (optional)
    • (optional)

1 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. 2 In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose...

View full recipe at SpringPad

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