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Choucroute Garnie'(picture heavy)

post #1 of 13
Thread Starter 

Also known as "slow cooked sauerkraut with meat". This is an homage to the late, great Julia Childs.

 

5 cups of sauerkraut

4 Tbsp fat(duck or goose if possible, I used butter)

8 oz bacon

1 cup sliced onions

1/2 cup sliced carrots

4 sprigs parsley

1 bay leaf

6 pepper corns

10 Juniper berries

2-3 cups stock(I used chicken)

1 cup white wine or 2/3 cup dry vermouth

parchment paper round sprayed with cooking oil

 

Soak the kraut in water for 15 minutes with a couple of water changes based on salt level preference.

 

 

After 15 minutes, drain and squeeze the water out of the kraut.

 

 

Slice the bacon into 1/2" pieces and simmer in water for 10 minutes. Drain.

 

 

 

 

 

 

Sweat the bacon and veggies in the fat for 10 minutes, without browning.

 

 

Add the sauerkraut and continue cooking for another 10 minutes.

 

 

Add the stock, wine and bouquet garnie' to the pot, bring to a simmer.

 

 

 

 

 

Cover with parchment paper round and the lid. Put it in a 325 degree oven for four hours. Check occasionally after a couple of hours to make sure it hasn't gotten too dry.

 

 

 

Browned Loony Toons bockwurst(Daffy and Porky) will be added at the four hour mark.

 

 

Continue cooking until the remaining liquid has been absorbed. Total cooking time will be between 4 1/2-5 hours. Normally served with potatoes, I usually go with home made sourdough.

post #2 of 13
Sounds great! I made a similar dish not long ago using Pork Spareribs...JJ
post #3 of 13
Thread Starter 

That's the great thing about this dish, just about any meat works. I've done sausage, pork chops, duck breasts, etc.

post #4 of 13

That looks very good.  

 

I have some homemade kwart left yet.

post #5 of 13
Looks great!

I'll make this with sausage or pork chops. I use schmaltz for the fat. Every once in a while I'll throw sliced apples in also. Yes I use homemade Kraut!

Speaking of Kraut listened to Americas Test Kitchen Podcast the other day and they taste tested store bought Kraut. Libby's (we can't get it here) canned was the winner. They recommend buying canned or jarred because there are no preservatives. The fresh bagged kind in the refer section has to have preservatives.

If you can make your own that's really the way to go.
post #6 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great!

I'll make this with sausage or pork chops. I use schmaltz for the fat. Every once in a while I'll throw sliced apples in also. Yes I use homemade Kraut!

Speaking of Kraut listened to Americas Test Kitchen Podcast the other day and they taste tested store bought Kraut. Libby's (we can't get it here) canned was the winner. They recommend buying canned or jarred because there are no preservatives. The fresh bagged kind in the refer section has to have preservatives.

If you can make your own that's really the way to go.

Absolutely agree with home made kraut! I ferment about 15# of cabbage every year from the garden.
post #7 of 13
Thread Starter 




And there are leftovers!
post #8 of 13

Man that looks delicious!

 

Very well done!

 

Point!

 

Al

post #9 of 13
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Man that looks delicious!

Very well done!

Point!

Al

Thanks!
post #10 of 13

What a great recipe. Thanks for posting it!

 

Point

 

Disco

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Disco View Post

What a great recipe. Thanks for posting it!

Point

Disco

Thanks for the point!
post #12 of 13
Quote:
Originally Posted by MyOwnIdaho View Post
 

That's the great thing about this dish, just about any meat works. I've done sausage, pork chops, duck breasts, etc.


That's a Hell of a good looking dish, and certainly point worthy.

 

And, you're right about the meat selection. It can be as humble, or as vast, as you want. The last time I prepared choucroute it was for a dinner party for 8, and I went a bit overboard. With the kraut, vegetables, and spices, I cooked the meat from fresh hocks, smoked pork chops, and lardons cut from fresh pork belly and smoked slab bacon. It was served with links of knackwurst, bauernwurst, and bockwurst. Boiled potatoes were on the side, and no one was moving very fast after the meal.

 

Great job!

post #13 of 13
Thread Starter 
Quote:
Originally Posted by dls1 View Post


That's a Hell of a good looking dish, and certainly point worthy.

And, you're right about the meat selection. It can be as humble, or as vast, as you want. The last time I prepared choucroute it was for a dinner party for 8, and I went a bit overboard. With the kraut, vegetables, and spices, I cooked the meat from fresh hocks, smoked pork chops, and lardons cut from fresh pork belly and smoked slab bacon. It was served with links of knackwurst, bauernwurst, and bockwurst. Boiled potatoes were on the side, and no one was moving very fast after the meal.

Great job!

Thanks! Ironically, the first time I did Choucroute, it was for a dinner party of eight! Lots of well aged Alsatian Gewurtztraminer was consumed that night.
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