Choucroute Garnie
Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. Jacques Pepin has adapted the recipe to make it quicker and easier--calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute--a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.
Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. Jacques Pepin has adapted the recipe to make it quicker and easier--calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute--a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.
- 1/2 teaspoon caraway seeds
- 3 cups chicken stock
- 2 tablespoons light brown sugar
- 1 teaspoon freshly ground black pepper
- 1 large onion coarsely chopped
- 3 large bay leaves
- 1/3 cup kosher salt plus more for seasoning
- 3 pounds pork back ribs or baby back ribs cut into 3 sections
- 6 pounds sauerkraut (in plastic bags) drained
- 1/4 cup duck or goose fat or peanut oil
- 4 large garlic cloves coarsely chopped
- 20 juniper berries
- 1 1/2 cups riesling or pinot gris
- 2 pounds polish kielbasa skinned and cut into 2-inch pieces
- 10 skinless hot dogs
- one 2-pound piece of boneless boiled ham (3 to 4 i sliced 1/4 inch thick
- 2 pounds medium potatoes (about 10) peeled
- assorted mustards for serving
- Carbohydrate 9.21206951152252 g
- Cholesterol 4.32000000365191 mg
- Fat 1.83536850073822 g
- Fiber 0.376564412503987 g
- Protein 3.82399944887686 g
- Saturated Fat 0.490224773512142 g
- Serving Size 1 1 Serving (744g)
- Sodium 2142.06638546049 mg
- Sugar 8.83550509901853 g
- Trans Fat 0.147346109134045 g
- Calories 68 calories
Step-by-step
- In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
- The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
- Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
- Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
- Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.
- To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.
A Taste of Alsace: My Choucroute Garnie Adventure
As a busy professional woman, finding time to cook a proper meal can feel like a Herculean task. But when the craving for something hearty and comforting hits, there’s nothing quite like a truly satisfying home-cooked dish. This weekend, I decided to tackle a classic Alsatian recipe: Choucroute Garnie. I’d heard tales of its richness, its depth of flavour, its ability to warm the soul on a chilly evening – and I was determined to experience it for myself. The recipe, adapted from the renowned Jacques Pépin (always a good sign!), promised a slightly quicker version than the traditional method, using store-bought sauerkraut to save time.
The preparation, surprisingly, wasn't as daunting as I initially imagined. The most time-consuming part was preparing the pork ribs, which involved a simple overnight brining process. It was a relaxing task, actually – measuring out the salt and sugar, feeling the weight of the ribs in my hands, picturing the deliciousness to come. Then it was a matter of carefully layering the ingredients – sauerkraut, aromatic spices, tender pork, plump sausages – into a roasting pan. The scent of the slowly cooking meat and spices filled my kitchen, creating a cosy atmosphere that immediately eased the stress of the week. It felt so much more rewarding than grabbing takeout. The aroma alone is worth the effort!
The beauty of this dish lies in its simplicity and the incredible interplay of flavors. The slightly sweet and tangy sauerkraut provides a perfect counterpoint to the savory richness of the pork ribs and sausages. The addition of juniper berries, caraway seeds, and bay leaves adds a delightful complexity, creating a symphony of aromas that’s both rustic and refined. And the boiled potatoes? They’re the perfect accompaniment, soaking up the delicious juices from the pan and offering a comforting simplicity that completes the whole experience.
Beyond the deliciousness, making Choucroute Garnie was a meditative process. The careful layering of ingredients, the precise timing of the cooking process, the anticipation of the final product – all of it felt strangely therapeutic. It was a moment to disconnect from the relentless demands of work and reconnect with the simple pleasure of creating something delicious from scratch. And the result? A truly unforgettable meal. The flavors were complex and intense, perfectly balanced, a testament to the magic of simple, high-quality ingredients cooked with care. It’s a dish that I’ll undoubtedly make again and again – a comforting reminder that even amidst the chaos of daily life, there’s always time for a little bit of culinary joy.
This is far more than just a meal; it's an experience. It's a journey through the flavors of Alsace, a tribute to culinary tradition, and a personal testament to the power of slowing down and appreciating the simple pleasures. Next time you're feeling overwhelmed or in need of a comforting hug in a bowl, give Choucroute Garnie a try. You won't regret it.
The final product was a triumphant success! Served with various mustards, the Choucroute Garnie was a hearty, flavourful, and genuinely satisfying meal. It made for a perfect weekend dinner, a beautiful culmination of effort and anticipation.
Pro-Tip: Don't hesitate to experiment with the types of sausages you use. Different varieties will add unique layers of flavor to the dish.
I highly recommend this recipe for anyone looking to experience a classic Alsatian dish with a modern twist. It's a perfect example of how a simple recipe, executed with care and attention, can transform into a truly remarkable culinary experience. Bon appétit!
