How To make Choucroute Garni
3 lb Pork spareribs
Salt Pepper 2 tb Oil
1 lg Garlic clove, minced
4 sl Bacon, chopped
1 lg Onion, chopped
1 cn Sauerkraut, drained (2 lb)
1/2 lb Carrots, peeled and sliced
1 t Caraway seeds
6 md Red potatoes, quatered
3/4 lb Polish kielbasa, cut into
-2" pieces 1 cn Chicken broth (14 1/2 oz)
1/2 c Dry white wine
The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellows the sharp flavor of sauerkraut. Dark rye bread and a crunchy salad are all that is needed to complete this meal. Cut ribs between bones into single pieces. Season to taste with salt and pepper. Brown ribs in oil in large skillet. Remove ribs. Add garlic, bacon and onion to skillet and saute until onion turns golden, stirring occasionally. Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into bottom os casserole to cover. Arrange half of ribs over sauerkraut along with potatoes and kielbasa. Spoon remaining sauerkraut over top of meat and vegetables. Top with remaining ribs. Pour over chicken broth and white wine. Bake at 325'F. 2-3 hours or until ribs are tender.
How To make Choucroute Garni's Videos
French Alsatian Garnished Sauerkraut | French Bistro Recipe
The Alsatian “choucroute Garnie” is the result of patience and passion
Some Facts:
Choucroute (sauerkraut in German, Sürkrüt, 酸菜 in Chinese) is finely chopped cabbage subjected to lacto-fermentation by adding salt or a brine.
This method of preparation of cabbage comes from China, where, according to legend, it was invented in the third century BC by the builders of the Great Wall to resist the cold
Sauerkraut remains the main dish of Heilongjiang Province in the far northeastern part of China. Baechu gimchi, a spicy fermented cabbage dish from neighboring Korea, and its variants of different vegetables, more commonly known as kimchi, are also well known.
In France, the first references to the cooking of cabbage thus prepared, date from the fifteenth century, and texts of the sixteenth century attest the presence at the table of monasteries.
In the seventeenth century, it is found under the amusing name of Kompostkrut (cabbage compost), and in the following century it becomes widespread in Alsace, in part of Lorraine and in neighboring Baden-Württemberg.
It’s only in the nineteenth century that choucroute (sauerkraut) will designate the cabbage dish cooked with its accompaniment of meat and charcuterie.
Sauerkraut is usually cooked in white wine but can also be made in cider, beer or champagne.
Sauerkraut, easy to preserve and rich in vitamin C, is a benchmark in the evolution of food, as it improves the nutrition and health of populations in winter. It made a significant contribution to economic development by helping to combat scurvy, the terrible disease so many seafarers became victim during long voyages.
Ingredients: 4 persons
1/5 kg raw sauerkraut
1 smoked pork hock
4 knackwurst or frankfurter
4 cervelas or cervelat
800 grams salted pork shoulder
800 grams raw or cooked pork belly
600 grams smoked sirloin or loin
4 smoked Montbeliard sausage
1 Morteau sausage
1.5 kg potatoes
4 bay leaves
15 juniper berries
½ tbsp caraway seeds
1 tsp ground black pepper
1 onion
1 garlic clove
1 bottle of Riesling white wine
1 bottle of beer (pale ale)
150 grams duck or goose fat
Serve with sharp old style mustard
The gourmet Gambit web site;
Watch more Recipes here:
Facebook:
YOUTUBE MUSIC LIBRARY:
Going Going Gone: The 126ers
Lonesome Avenue: The 126ers
Wish You d Come True: The 126ers
Runaways: Silent Partners
Old Friend: Silent Partners
CHOUCROUTE GARNIE #Recette familiale
Bien garnie et accompagnée de sa moutarde à l’ancienNe maison cette choucroute va vous réconforter et vous aider à affronter les premiers frimas. Suivez Suivez moi aussi sur Instagram Pour commander nos livres:
NOURRIR SA FAMILLE GRÂCE A SON POTAGER
MES NOTES DE JARDINAGE ET D'AUTONOMIE ALIMENTAIRE
Pour toute demande de collaboration et de partenariat
sandrine.duport2@gmail.com
#popoteetpotager #recette #potager #conserves #autonomie
Cook w/ Sammy | Choucroute Garnie from Le Cresuset Cookbook
Broadcasted live on Twitch -- Watch live at
La choucroute alsacienne : the Alsatian sauerkraut
A video to tell you about the Alsatian sauerkraut, a very regional dish that people enjoy eating when cold weather is back, meaning now !!! Come along and enjoy the recipe !
Music by Jaunter : 'Reset'.
How to Cook Choucroute
Keith samples some of France's best wines including Riesling and Gewurztraminer and cooks choucroute.
Click here to subscribe
Follow us on Facebook
The Most Flavorful Pork and Sauerkraut: Pork Braisé avec Choucroute
This is a wonderful way to do a pork roast and it's similar to the Alsatian dish Choucroute.
Ingredients:
One 3 pound boneless pork roast or pork roast that has had the bones Frenched
3 Slices of bacon
2 carrots medium diced
2 apples cut into wedges
2 pounds of sauerkraut rinsed
1 onion diced
One clove of garlic pealed
One bouquet garni: two stalks of celery tied with a bay leaf, two sprigs of thyme and parsley and one sprig of rosemary
1/3 cup of dried currants or raisins
1/3 cup of diced prunes
6 to 8 small potatoes
1/2 cup of cognac
2 cups of chicken stock
Salt and pepper
4 to 8 tablespoon of butter
2 tablespoons of flour
Fresh chives
Preheat oven to 325 degrees. Wash the pork roast in cold water and pat dry. Fry bacon over medium low heat in the braising pot or casserole that you are using for the entire meal. Once bacon has cooked and rendered its' fat remove bacon and cut into 1 inch pieces and put aside for later. Season the roast with salt and pepper then brown the pork roast over medium high heat in the bacon fat on all sides, about 4 minutes each side. Remove roast once brown. In the same pot add a tablespoon of butter and the onions and carrots; sprinkle with a little salt and pepper, just a pinch, cook covered for 10 minutes until translucent and lightly brown. Add in the apples and cook for a minute then put roast in and pour the cognac over the roast and ignite. When flames have died down pour in chicken stock. Remove roast to make it easier to stir the following ingredients: Add garlic, sauerkraut, currants, prunes, reserved bacon, bouquet garni and a little salt and pepper to taste; stir and allow to come to a light slow simmer. Add the pork roast and potatoes. The broth should just cover the roast if not add little water or stock. Cover the pot and put in a 325 degree oven for 2 hours.
Making the Sauce:
In a sauce pan make a roux out of 2 1/2 tablespoons of butter and 2 tablespoons of flour. Cook roux until golden brown, about 5 minutes. Once the roast is done put it on a platter and cover with foil. Remove the potatoes to a dish and toss with a tablespoon butter and garish with chopped chives. Remove roux from heat and strain the cooking liquid into the roux. Whisk roughly and boil until desired thickness. Put sauce in a sauce boat. Arrange the sauerkraut mixture and potatoes around the roast and serve with the sauce on the side.
Voilà!
Bon appétit!