1 minute read
Choucroute Garnie
Sauerkraut takes on the fragrance of juniper, caraway, and bay as it’s cooked with baby back ribs, bacon, and kielbasa.
Choucroute Garnie
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Prep Time: 20 mins Cook Time: 2 hrs Yield: 9 cups
Serving Size: 11⁄2 cups
Ingredients
1⁄2 lb. (225g) thick-sliced uncured bacon, cut into 1-in. (2.5cm) pieces 1⁄4 cup duck fat 1⁄2 cup yellow onion, diced 2 garlic cloves, minced 1⁄2 cup dry white wine 11⁄2 lb. (680g) sauerkraut, drained 10 whole juniper berries 2 bay leaves 1⁄2 tsp. caraway seed 1⁄4 tsp. freshly ground black pepper 11⁄2 cups chicken broth 1 lb. (450g) baby back pork ribs 1 lb. (450g) smoked kielbasa, cut into 1-in. (2.5cm) pieces 1⁄4 cup fresh tarragon, chopped (optional) 2 TB. Dijon or spicy mustard (optional) 1 Preheat the oven to 300°F (150°C). Heat a large Dutch oven or heavy bottomed braising pan over medium-high heat. Add bacon and cook for 4 to 6 minutes, or until crisp. Remove bacon from the Dutch oven and set aside.
2Reheat residual bacon fat and add duck fat. When melted, add yellow onion and garlic and sauté for 5 to 7 minutes, or until softened and fragrant.
3Pour dry white wine into the the Dutch oven and stir, scraping up any browned bits from the bottom of it.
4Add sauerkraut, juniper berries, bay leaves, caraway seed, black pepper, and chicken broth. Stir to combine. 5 If baby back pork ribs are in still in a whole rack, slice between each bone to separate into individual ribs. Tuck ribs into sauerkraut and bring to a boil.
6Cover and bake for 1 hour to 1 hour, 30 minutes, or until ribs are tender.
7Remove bay leaves. Add kielbasa and cooked bacon. Stir, cover, and bake for an additional 10 to 15 minutes, or until meats are warmed through.
8To serve, divide sauerkraut into bowls. Top with pieces of rib, kielbasa, and bacon. Sprinkle with fresh tarragon (if using) and serve with a side of Dijon mustard (if using) for dipping kielbasa.
Nutrition per Serving
Fat 71% Protein 23% Net Carb 6% Ratio 1.1:1 Calories 569
Fat 45g
Protein 33g
Total Carbohydrate 11g
Dietary Fiber 3g
Net Carbohydrate 8g
