Choucroute Garnie

Get ready to indulge in the rich and hearty flavors of a classic Choucroute Garnie. Originating from the Alsace region of France, this traditional dish features a combination of sauerkraut, various meats, and aromatic spices. The result is a delicious and satisfying feast that will transport your taste buds to the heart of Alsace.

The star of this dish is the sauerkraut, which is seasoned with kosher salt, sugar, and a medley of spices, including juniper berries, caraway seeds, and bay leaves. The sauerkraut is cooked to perfection, absorbing the flavors of the meats and creating a tangy and savory base for the dish.

To accompany this hearty dish, boiled potatoes are cooked until tender and served alongside the choucroute. The combination of flavors and textures creates a well-rounded meal that is sure to satisfy even the heartiest of appetites.

To complete the Choucroute Garnie experience, a variety of mustards are offered as a condiment, adding a tangy and zesty kick to each bite. The assortment of meats, flavorful sauerkraut, and perfectly cooked potatoes make this dish a true delight for meat lovers and comfort food enthusiasts alike.

INGREDIENTS:

• 2 tablespoons light brown sugar
• 1/3 cup kosher salt, plus more for seasoning
• 6 pounds sauerkraut (in plastic bags), drained
• 3 pounds pork back ribs or baby back ribs, cut into 3 sections
• 1 large onion, coarsely chopped
• 1/4 cup duck or goose fat or peanut oil
• 20 juniper berries
• 4 large garlic cloves, coarsely chopped
• 1/2 teaspoon caraway seeds
• 3 large bay leaves
• 3 cups chicken stock
• 1 teaspoon freshly ground black pepper
• 2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
• 1 1/2 cups Riesling or Pinot Gris
• One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4 inch thick
• 10 skinless hot dogs
• Assorted mustards, for serving
• 2 pounds medium potatoes (about 10), peeled

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.