슈크르트 가니 만들기 ( Choucroute garnie, 양배추 요리, 미국식 변형 레시피, 4K )
양배추도 메인이 될 수 있다
양배추로 만드는 프랑스 메인 요리
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* 인스타그램 ☞
*레시피 및 재료 ☞ 검색
[재료 2~3 인분]
필수 : 양배추 5~6 장, 양파 2 개, 당근 1 개, 소시지 200~300 g, 식초 50 ml, 치킨스톡 1 개( 조미료 1 ts) , 식용유
선택 : 베이컨 150 g, 화이트 와인 ¼ 컵, 간마늘 2~3 ts, 타임 ½ ts, 팬넬 ½ ts, 팔각 1개, 통 후추 1 ts
[만드는법]
1. 양파는 채썰고, 당근, 양배추, 소시지, 베이컨을 먹기 좋게 잘라요
2. 식용유를 두르고 중불에서 양파를 10~15분 볶다가 화이트 와인 ¼ 컵, 식초 50 ml, 펜넬 1/2ts, 타임 ½ ts, 통 후추 1ts, 팔각 1개를 넣고 2~3분 더 볶아요
3. 당근과 간마늘 2~3ts를 넣고 2~3분 더 볶고 오븐 용기로 옮겨 담아요
4. 양배추와 소시지 베이컨을 올리고 물 한 컵과 치킨스톡 1개를 잘 풀어 부어요
5. 160℃로 예열된 오븐에 1시간~1시간 30분 구워요
구독과 좋아요는 컨텐츠 제작에 큰 힘이 됩니다.
도움이 되셨다면 구독과 좋아요를 눌러주세요
매주 월요일, 목요일 저녁 맛있는 시간을 선물 합니다.
비지니스문의: thethskitchen@gmail.com
자막 참여 :
Kevin MacLeod의 Airport Lounge - Disco Ultralounge은(는) Creative Commons Attribution 라이선스( 따라 라이선스가 부여됩니다.
출처:
아티스트:
Kevin MacLeod의 Jaunty Gumption은(는) Creative Commons Attribution 라이선스( 따라 라이선스가 부여됩니다.
출처:
아티스트:
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!
Choucroute Garnie
A fabled feast from Alsace, this slow-cooked sauerkraut is garnished with a generous selection of fresh and cured meats.
Recipe is at inthekitchenwithbruce.com/choucroute-garnie/
Many thanks to my production team:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro, artcontra.com
Editor Emilie Alpert, editsbyemilie.com
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods in Glen Cove, NY (jademadefoods@yahoo.com), for letting us use her kitchen.
Video features the song Sweeter Vermouth by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to Cook Choucroute
Keith samples some of France's best wines including Riesling and Gewurztraminer and cooks choucroute.
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Cooking with Chef Ponzio: Choucroute
Alsatian Choucroute
3oz Smoked Pork Belly
1 Bratwurst
1 Knackwurst
2oz Canadian Pork Loin
½ Onion
1 stalk Celery
1 Carrot
1 ½ cups Navy Beans
1 bundle Parsley
1oz Sherry Vinegar
1 cup Vegetable Stock
½ cup Sauerkraut
1. In a Dutch oven or sauce pot, brown all of the meat and remove it from the pot
2. Add the carrots, celery, onion and parsley and begin to sauté until the onions are translucent
3. Add the stock and bring to a simmer
4. Add the meat and beans in, bring back to a simmer, cover and allow to cook for 15 minutes until the meat is hot throughout and the beans have absorbed the liquid
5. Season to your liking and serve with sauerkraut on the side
Our Choucroute Recipe, An Easy French Classic. Slow cook perfection!
For a simple, one pan dinner with amazing results, you must try this recipe ???? Choucroute is French classic that is often overlooked, everyone goes straight for a beef bourguignon, but this recipe is absolutely fabulous and really affordable too!