Choucroute Garnie'(picture heavy)

Discussion in 'Dutch Oven Recipes' started by myownidaho, Feb 9, 2017.

  1. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    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.
     
    dls1 likes this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds great! I made a similar dish not long ago using Pork Spareribs...JJ
     
  3. myownidaho

    myownidaho Master of the Pit SMF Premier Member

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

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks very good.  

    I have some homemade kwart left yet.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  6. myownidaho

    myownidaho Master of the Pit SMF Premier Member

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

    myownidaho Master of the Pit SMF Premier Member



    And there are leftovers!
     
    smokinal likes this.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that looks delicious!

    Very well done!

    Point!

    Al
     
  9. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Thanks!
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great recipe. Thanks for posting it!

    Point

    Disco
     
  11. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Thanks for the point!
     
  12. dls1

    dls1 Smoking Fanatic

    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!
     
  13. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    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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