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
La meilleure façon de... Réussir la choucroute - 750g
Finie la choucroute trop acide, sans goût ou trop cuite : vous allez vous régaler avec la meilleure recette de choucroute garnie selon 750g.
Ingrédients pour 6 personnes :
1 kg de choucroutes crue
100 g d'oignon
2 gousses d'ail
30 g de saindoux
300 g de poitrine fumée
400 g de palette de porc fumée
400 g de poitrine demi-sel
2 saucisses fumées
4 saucisses de Strasbourg
500 g de pommes de terre
1 feuille de laurier
1 clou de girofle
6 baies de genièvre
10 grains de poivre
2 g de graines de cumin
2 g de graines de coriandre
Sel ou sel fin
30 cl de vin blanc d'Alsace
Préparation :
Préparation des condiments
Eplucher, laver et ciseler l’oignon.
Laver, dégermer et émincer l’ail.
Préparation des viandes
Mettre les poitrines de porc, la palette et les saucisses fumées à blanchir dans une casserole, départ à eau froide, pendant 5 bonnes minutes.
Rincer à l’eau froide et égoutter.
Préparation de la choucroute
Rincer la choucroute à l’eau froide plusieurs fois.
Égoutter sans trop la presser.
Cuisson de la choucroute
Dans la cocotte, faire suer l’oignon avec le saindoux.
Ajouter l'ail.
Ajouter les épices et les aromates.
Disposer sur le fond de la cocotte la moitié de la choucroute.
Mélanger rapidement.
Placer les viandes et les saucisses blanchies sur la choucroute.
Recouvrir avec le reste de chou.
Ajouter le vin blanc et un peu d’eau pour mouiller jusqu’à hauteur.
Porter à frémissement.
Couvrir et enfourner à 180°C durant 2 heures.
Préparation des pommes de terre
Eplucher et laver les pommes de terre.
Les cuire à l’eau salée, départ eau froide.
Préparation des saucisses de Strasbourg
Piquer les saucisses de Strasbourg.
Les réchauffer dans de l’eau chaude.
Dressage de la choucroute
Sortir la viande de la cocotte.
La couper en tranches ou en morceaux.
Dans un plat creux placer la choucroute.
Ranger harmonieusement les viandes, les saucisses et les pommes de terre.
Toutes les recettes et astuces sur 750g.com
---------------
PARTAGE, COMMENTE ET LIKE LA VIDEO !
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!
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'.
Bach’s Kitchen - Choucroute Garnie
This is a dish from the Alsace Region of France with strong German influence.
Ingredients
• 2 lb pork ribs marinate over night with
o 2 T salt
o 1 T black pepper
o 1 T paprika
o ½ cup brown sugar
o 1 clove garlic chopped
o 1 cup white wine
• 5 slices bacon rendered
• 1 onion sliced ¼ in
• 4 cloves garlic chopped
• 2 lb sauerkraut squeezed out liquid
• 2 apples cored and cut into 8
• 3 bay leaves
• 1 t whole peppercorn,
• 5 whole cloves
• 1/2 t allspice (optional)
• 2 cups white wine
• 2 cups chicken stock
• 1 lb polish sausage
• 8 hot dogs or smoked sausage
• 2 lb ham steak
• 2 lb boiled red potatoes
Direction
• Marinate the ribs over night
• Squeeze out liquid from sauerkraut
• In Dutch oven render the bacon.
• Sauté onion and garlic in bacon fat
• Add sauerkraut, apples, bay leaves, spices, wine, marinate from pork ribs, and chicken stock
• Bring to a boil
• Add pork ribs and cubed ham steak to sauerkraut
• Cover Dutch oven and bake in 350 F oven for 1.5 hours
• Add polish sausage and hot dogs.
• Bake for 30 minutes till sausage is hot and cooked
• Boil potatoes in salted water till tender
• Serve sauerkraut with boiled potatoes and a salad.
Choucroute Garnie por Linda Rafael
Neste vídeo mostra uma receita francesa deliciosa e fácil de fazer
Espero que gostem
Por Linda Rafael