Choucroute Garni a La Juive

May 09, 2023May 9, 20230 15
Choucroute Garni a La Juive recipe for a hearty Alsatian meal
in Main

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 lbs sauerkraut
3 3 tablespoons duck schmaltz or 3 tablespoons vegetable oil
1/4 lb pastrami or 1/4 lb smoked goose breast , diced
1 medium onion , peeled and sliced thin
1 whole onion , peeled
2 cups dry white wine ( Alsatian )
2 cups water
2 bay leaves
1 tablespoon juniper berries
1 tablespoon caraway seed
2 garlic cloves , peeled and smashed
4 whole cloves
fresh ground pepper
6 medium potatoes , peeled , washed and quartered
2 lbs cooked corned beef
6 kosher frankfurters or 6 sausages
mustard ( optional )
horseradish sauce ( optional )

Nutrision Information

Servings Per Recipe
8-10
Calories
590
Sugar
5g
Fat
33g
Choucroute Garni a La Juive is a classic Alsatian recipe that combines slow-cooked sauerkraut with a variety of flavorful meats and spices. Traditionally, this dish is served with boiled potatoes, sausages, and corned beef, making it a perfect meal for a crowd or a cozy night in with family and friends. Although it takes a bit of time and effort to prepare, the rich and complex flavors of this dish are well worth it, making it a popular comfort food in the region.

Instructions

1.Rinse the sauerkraut well under cold water, then drain and squeeze out any excess water.
2.In a large Dutch oven, heat the duck schmaltz or vegetable oil over medium heat. Add the diced pastrami or smoked goose breast and sliced onion, and cook until they are softened and just beginning to brown.
3.Add the rinsed and squeezed sauerkraut, whole onion, white wine, water, bay leaves, juniper berries, caraway seeds, smashed garlic cloves, whole cloves, and a few grinds of black pepper to the pot.
4.Bring the liquids to a simmer, then reduce heat to low and cover the pot with a tight-fitting lid. Cook the sauerkraut and spices, stirring occasionally, for about 1 hour, or until the sauerkraut is very tender and quite flavorful.
5.Add the quartered potatoes to the pot, and nestle them in among the sauerkraut and meats. Cover the pot again, and continue to cook until the potatoes are tender and the meats are heated through.
6.To serve, slice the corned beef and sausages into portions and arrange them on a platter with the potatoes and sauerkraut. Serve with mustard and horseradish sauce on the side if desired.

PROS

Choucroute Garni a La Juive is a hearty, warming meal perfect for cold evenings.

This recipe is packed with flavor from slow-cooking the sauerkraut with flavorful meats and spices.

It’s great for feeding a crowd and also makes excellent leftovers.

CONS

This recipe can be quite time-consuming to prepare and requires a number of ingredients.

There are relatively high amounts of sodium and fat in many of the meats used in this recipe.

HEALTH & BENEFITS

While this recipe is not particularly low in calories or fat, it does offer some nutritional benefits.
The sauerkraut used in this dish is high in fiber, vitamin C, and vitamin K, and may help support digestion and boost immunity.
Corned beef and sausages provide protein and iron, but should be consumed in moderation as part of a balanced diet due to their high saturated fat and sodium content.

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