Always a popular dish with beans and sauerkraut
Preparation: 75 minutes
Baking: 10 minutes
Leave to simmer: 2 hours
Difficulty: Complex
Quantity: 6 people
Ingredients :
- 2.5 dl of water
- 1 onion, studded with a bay leaf and a clove
- 1 carrot, sliced approx. 3mm thick
- 1 small celery root (approx. 100g), in pieces
- 1 teaspoon of salt
- 300 g beef to boil (e.g. neck, flat rib)
- 100 g dried beans (see “Suggestions”)
- salted water, boiling
- 1 tablespoon of butter
- 1 onion, finely chopped
- 1 tongue sausage (approx. 300g)
- 1 dl of beef broth
- 1 teaspoon of oil
- 1 onion, finely chopped
- 400 g raw sauerkraut
- 2 dl of white wine
- 4 juniper berries, crushed
- salt, to taste
- pepper, to taste
- 250 g of smoked bacon
- 250 g of smoked rack of pork (e.g. loin, fillet)
- 2 dl of beef broth
Recipe :
- Bring the water to a boil with all the ingredients, including the salt, reduce the heat.
- Add the piece of beef, leave to poach covered for approx. 2 hours in simmering water, skimming from time to time.
- Cook the beans in boiling salted water for approx. 30 min covered in a large stewpot, keeping them crunchy, drain.
- Heat the butter. Brown the onion, add the beans, simmer briefly.
- Add the sausage and stock, bring to the boil, reduce heat, simmer gently for approx. 20 minutes.
- Heat the oil.
- Brown the onion, add the sauerkraut, simmer for approx. 3 min, add wine, bring to a boil, reduce heat.
- Add the juniper, adjust the seasoning.
- Place the bacon and the rack of pork, cover them with a little sauerkraut.
- Add the stock, simmer gently for approx. 30 mins covered.
Additional information:
- Presentation: put the beans and sauerkraut on a hot dish, cut the meat and sausage into slices, arrange on top.
- Suggestions: • Depending on the season, replace dried green beans with fresh ones. • You can vary the choice of meats according to taste: p. ex. salted pork shank, blade, beef tongue, blood sausages and liver sausages (approx. 200 g of meat per person).
- Serve with: steamed potatoes.
- Can be prepared in advance: cook the beef the day before, leave to cool in the broth. Keep covered in the refrigerator. Reheat slowly. Beans, bacon, pork rack and sausage can wait approx. Wait 1 hour in the oven preheated to 60°C.
