Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German heritage. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, cured meats, and cooked potatoes.There is no exact recipe for this dish, rather just some methods that are commonly followed to create the classic meal.

I stumbled on to this dish while looking for different methods to cook pork spareribs.  I actually found a version of this recipe on the BBQ Pit Boys web site, where the meat was smoked before finishing in the kraut.  As a kid I remembered my mother would often cook pork ribs with sauerkraut until they were falling off the bone.  I decided to give the recipe a try the next time I had company as it does make a rather large amount which is perfect for sharing (kind of an Alsatian version of a crab boil).

I cut the racks in to two rib chunks, and started them on the grill along with the sausage to get a little color.

Choucroute garnie is French for sauerkraut, so that is where I started.  I mixed the contents of a large jar of kraut, liquid and all with half a head of shredded cabbage, a diced onion, and a sliced granny smith apple.  I cut the sausage and the uncooked bacon into one inch pieces and tossed them in with the kraut, adding some caraway and a bit of salt and pepper.  I filled a roasting pan with about half of the kraut and then laid the ribs, bones down, followed by the rest of the kraut.  I then poured an entire beer in to the pan.  The classic French version calls for a Riesling, but since I am part Czech I went with pivo.

I covered the pan with foil and placed it in the oven for about an hour.  I removed the pan from the oven and carefully pulled the foil back (steam is hot), and laid some small potatoes and carrots on top of the kraut. Then I replaced the foil and put the pan back in the oven for another hour (the steam from the kraut and the beer perfectly cook the potatoes).  At the end of the second hour, I removed the foil and baked for another thirty minutes to get a little bit of color on the spuds.  In the end the ribs were fall-off the bone tender and everything else was moist and incredibly flavorful.

To serve I placed the kraut in a big pile on a platter and topped it with the ribs and potatoes,  kinda like a crab boil.

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Pork Ribs with Kraut ~ Choucroute Garnie

Pork spareribs, smoked sausage, and cured bacon are slowly cooked in a bed of sauerkraut to tender perfection. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German heritage.

Course Main Course

Cuisine German

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 12 People

Ingredients

Ingredients

• 2 pounds pork spareribs cut into 2 rib pieces
• 1 smoked sausage
• 3 strips cured bacon
• 1 14 oz. jar sauerkraut
• ½ head of cabbage shredded
• 1 large onion diced
• 1 granny smith apple cored and sliced (2 if they are small)
• 2 teaspoons caraway seed
• salt and pepper to taste
• 1 beer your choice plus more for drinking
• 1 pound baby potatoes
• 4 large carrots cut into 2″ chunks
• handful of fresh parsley

Instructions

• Heat oven to 350º F.
• Cut ribs into 2 rib pieces and grill along with the sausage to get some color on the meat (do not worry about cooking through).
• Cut grilled sausage and uncooked bacon in to 1″ chunks.
• In a large bowl mix kraut, cabbage, onion, apple, sausage, bacon, and caraway. Add half of the kraut mixture to a large roasting pan, followed by the ribs (bones down) and the rest of the kraut. Pour entire beer over pan. Cover with foil and place in the oven for 1 hour.
• At the end of 1 hour, pull foil back carefully and place potatoes and carrots on top of the kraut. Cover with foil and return to the oven for another hour. Remove foil and roast for about 30 minutes or until potatoes just begin to brown.
• Place kraut in the middle of a large serving platter and top with ribs, potatoes, and carrots. Sprinkle with some fresh parsley.

Notes

There is no exact recipe for this dish. These are the ingredients and the selection of meats I used. This recipe can easily be expanded to feed a large group, and the selection of meat can be changed to your personal taste. This dish can also be prepared entirely on the grill. Instead of using an oven, place roasting pan over indirect heat and grill with the lid closed.

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best. This dish is a favorite of many, with roots reaching across many countries. Found in Eastern, Northern, and Central Europe, the Balkans, and Asia, there are as many versions of this roll as there are nationalities that hold this delicacy near and dear.

I have always loved cabbage rolls but find I seldom make them. Not really sure why that is, perhaps I always felt it was too much effort or I would have to make too many. One thing I do know is that I have always struggled with the cabbage. Trying to get the leaves separated with out damage to have enough to use has been a challenge for me. I will admit that more than once I had intended to make cabbage rolls, got frustrated, and ended up with a cole slaw. Recently I discovered a method that has drastically changed my attitude towards preparing this treat. I mean I love everything about all the ingredients, so why would I not make these.

I found the simplest way to separate the leaves is to first carve out the core from the head with a paring knife. Then I fill a stock pot with water (leaving room for the cabbage) to a boil. Once boiling I place the entire head of cabbage into the water, after only a couple minutes the outer leaves begin to soften. I use tongs and a large slotted spoon to coax the leaves from the head. Since the core has been removed, as the leaves become pliable they separate from the head quite easily. Once the leaves are free and are somewhat soft I place them in cold water to stop the cooking, then transfer in to a colander to drain. I just keep repeating the process until the leaves seem too small to use, allowing some time for each layer to become soft enough to roll. Then I spread the leaves out on a tea towel to dry before rolling them up. I am amazed how well this method works, barrier to cabbage removed!

Throwing together the filling is quite simple, like making a meatloaf. I used a mixture of half ground beef and half pork sausage along with minced onions, garlic, rice, and a few spices. You really could do what every you want. Asian versions use tofu, vegetables, seafood, and fish so I mean there certainly is no right or wrong. I think for a lot of us food is a memory, and we tend to like what is familiar. My grandfather on my mothers side was Eastern European and this is how my grandmother would prepare them, so I flavored in that direction. However now that I have conquered the cabbage I am certainly interested in branching out.

I find the only good way to mix the ingredients is with my hands. I know some people find that horrifying, but I promise I do wash my hands first. I suppose I could try using a spoon, but really in my estimation there is only one way. You’ve just got to get in there and squish it all together, plus I find it kinda fun.

Once everything is all mixed up it is time to assemble. I use a scoop that holds about a quarter cup. I like making things uniform, it might be my OCD but I do find things cook better if they are similar sized, and they also look great on the plate. Again whatever size you want, the Lebanese version is rolled about the size of a cigar.

Blanched and dry leaf

I lay the leaf out and remove the thickest part of the stem from the leaf which doesn’t roll well anyway. I close the “V” by bringing the sides together and slightly overlap them. The leaves are pliable so don’t be too afraid to work them around so they lay out the way that works best for you to roll. Then I add the filling and shape it a bit. Rolling away from me, I turn the leaf to just cover the filling, fold the sides in, and roll the rest of the way. You will find as you play with the leaves you will figure what works best for you, the big thing is not to be afraid of them.

Cabbage rolls can be made in the oven or in a steamer, but I like to use the slow cooker method. It allows the rolls to simmer all day to a tender perfection filling the house with a fantastic aroma. It also keeps my oven free in case I decide to “bust a move” and make some bread or rolls to go with. I place the rolls “seam side” down in the crock pot. Some recipes I have seen call for using a toothpick to hold the rolls together for cooking, but I don’t find any need for that. By placing them tightly side by side they keep each other rolled just fine. You can add a second layer if you need, just keep them all nested tightly.

Once the crock pot is all loaded I spread a couple cans of diced tomatoes over the top. I used two small cans because that is what I had, I am sure one large can would probably be just fine. Then I toss in a handful of diced onion, and a couple cloves of mined garlic. Then I add beef stock until the rolls are almost covered, you can use water but I find I like the flavor the stock adds. If you prefer you could use chicken or vegetable stock. I just like the deep flavor the tomato and beef stock give to the dish. One of the hardest parts of describing any recipe is giving exact amounts of how much liquid to add. This will depend on how big your crock pot is and how tight you have placed the rolls. So just eyeball it, that is what I do. I top off the pot with a sprinkle of salt, a few grinds of black pepper, and a dusting of paprika. I tend to go light on the salt, you can always add, but it is impossible to remove.

I start the crock pot out on high until the liquid starts to bubble. How long you ask, well this is just like how much liquid do I add. About an hour did it for this round, but again depending on the size of your pot and how full it is going to vary. An hour will give you a good bench mark of time to check. Then down to low for about 5 hours. I know that seems long, but the meat needs time to cook and you want the cabbage completely tender. Some recipes call for browning the meat mixture in a skillet before rolling in the leaves. The cook time for these recipes is quite a bit less, but I like the deep flavor the the filling gets from slowly cooing in the tomato beef broth.

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Slow Cooker Cabbage Rolls

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best.

Course Main Course

Cuisine Central European, Eastern European

Prep Time 40 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 40 minutes minutes

Servings 16 Rolls

Ingredients

Rolls

• 1 pound ground beef
• 1 pound pork sausage
• 1 cup onion diced
• 1 cup white rice cooked
• 4 cloves of garlic minced
• 1 egg
• 2 teaspoon caraway seed
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 16 cabbage leaves blanched (1 to 2 heads depending on size)

Cooking Liquid

• 2 cans diced tomatoes 20 to 28 ounces
• Beef stock see cooks notes
• ¼ cup onion diced
• 3 cloves garlic minced
• 1 teaspoon ground paprika
• Salt & Pepper

Suggested topping

• ½ cup Greek yogurt or sour cream
• 2 green onions finely sliced
• 1 Tablespoon fresh dill chopped

Instructions

Rolls

• Place meats, egg and all spices in a large bowl and combine well.
• Separate and blanch cabbage leaves. Place on a towel to dry, pat dry if needed.
• Place about 1/4 cup of uncooked filling on each leaf and roll.
• Place seam side down in a crock pot. Repeat until you are out of filling.
• Pour the tomatoes and beef stock over the cabbage rolls. Add enough liquid to almost cover the rolls.
• Add onion, garlic and spices.
• Cover and cook on high for about 1 hour or until liquid is bubbling.
• Reduce to low and cook for 4 to 5 hours.
• Test rolls with a pair of tongs, rolls will be feel firm when done and the cabbage will be pale and somewhat translucent.
• Use tongs to carefully remove cabbage rolls from the cooker.

Topping

• In a small bowl combine yogurt, green onion, and dill.

Serve

• Place a couple of cabbage rolls in a shallow bowl and spoon some of the tomato beef broth over. Top with a dollop of the yogurt. Enjoy!

Notes

This recipe makes around 16 cabbage rolls. If you want to make less decrease the amounts for the filling. Add enough stock so that the cabbage rolls are almost covered. Amount of stock needed and cooking times will vary depending on the size of your crock pot and the number of cabbage rolls.

Pork shoulder roasts or Boston butts are sold bone-in or boneless, and are often priced very attractively. I personally prefer the bone-in roast, I feel it has more flavor and when properly prepared is more tender than the boneless roast. Both cuts do require a long cooking time in order to achieve proper tenderness.

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Pork Shoulder Roast

Few things compare to the tender meat of a pork shoulder roast. This versatile cut is one of my all time favorites. Properly cooked this roast if moist and full of flavor.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours 40 minutes minutes

Total Time 6 hours hours 55 minutes minutes

Servings 8

Ingredients

• 3 - 4 pound bone-in shoulder roast
• 2 large onions
• 4 - 5 cloves garlic
• olive oil
• sea salt & pepper

Instructions

• Thoroughly rinse the roast in cool water, and pat dry with a paper towel. Let the roast rest on a plate covered with plastic wrap on the counter for at least 30 minutes to come up to room temperature.
• Massage all sides of the roast with cooking oil. Liberally sprinkle all sides of the roast with salt and pepper (do not season the roast until you are ready to cook, salting the meat ahead of time will draw moisture out of the roast).
• Heat your grill on high and brush to clean. Reduce the heat to medium high and place the seasoned roast directly over the heat source and brown on all sides.
• Do not be alarmed if the grill flames up, it will. Due to the high fat content of the meat it is bound to do so. Some fire won’t hurt the roast but do keep an eye on it and move it out of the way if it begins to burn. Once the roast is browned on all sides it is ready for the crock pot.
• Chop the onions into large pieces and place them in the bottom of the crock pot. Peel the garlic and add the whole cloves to the onions. Place the roast fat cap up directly on the onions. This will allow the fat to drip down through the meat as it cooks keeping it extremely moist. Put the lid on the crock pot and set heat to high. Do not add any liquid to the crock pot.
• Cook on high for two hours. Reduce heat to low and cook for about another four hours. Keep the lid on, resist the temptation to open the crock pot to check the roast.
• Roast is done when the bone can easily be removed with tongs.
• If you prepared a boneless roast, test for tenderness with a fork. The meat should easily fall apart when tested.
• Lift the roast from the crock pot and loosely tent with foil on a platter or cutting board for 15 – 20 minutes before slicing or shredding.

Notes

The method I like best for cooking a roast uses a crock pot. Low and slow is the secret to a moist tender roast, and the crock pot certainly makes it easy.

I normally like to season my roast very simply with salt and pepper giving me the most options for the left-over meat.

This roast was prepared to make carnitas for a large group so I added additional spices.

Like the buried pot of stolen gold in Finian’s Rainbow, briskets of corned beef seem to have mythically multiplied and have magically appeared in grocery stores everywhere. This otherwise barely stocked item is suddenly mounded in almost every end cap in meat departments, and there seems to be a mad dash by everyone to get some of the treasure before it disappears.  Alas, St Patrick’s day must be just around the corner.

This phenomenon has always amused me, especially since corned beef is actually not an Irish National dish, and it’s connection to St. Patrick’s day is specifically only part of the Irish-American culture.  But I too will go along and pick up a couple of these beauties before they vanish, they freeze exceptionally well, and this is the only time of year a sale sign ever casts its shadow on this cut of meat.  I wonder what it means if a Leprechaun sees a shadow on a corned beef?  Probably just that it’s almost St. Patrick’s day.

Choosing a cut

Brisket is a cut of meat from the breast or lower chest of beef or veal, and is one of the nine prime cuts.  The brisket muscles include the superficial and deep pectorals. Since cattle do not have collar bones, these muscles support about 60% of the body weight of the animal, which develops a significant amount of connective tissue.  Because of this, the resulting meat must be cooked correctly to tenderize it.  Seldom will you see a whole brisket in a store, rather the cut is normally divided into two parts, points and flats.

Points are usually priced cheaper than flats, they are irregular in shape, and contain a high content of fatty tissue.  Something to keep in mind is that a four pound point cut will reduce in weight by about 45% after cooking, making the remaining meat actually more expensive than the flat cut.  Points however are known to be a bit more tender than the flat cut due to the high percentage of marbling and fat.

Flats are leaner than their counterpart but are more evenly shaped.  During cooking a four pound flat cut will only reduce by about 15% leaving you with much more product. Properly cooked, flats are tender, delicious,and perfect for slicing.  It is for these reasons I prefer the flat cut.

There are several methods used to cook corned beef.  One of the most common ways is to boil the meat until tender.  I personally do not care for this method.  The reason being is that connective tissues are only broken down by two things, time and temperature, therefore boiling the meat long enough for it to become tender in my opinion results in a piece of meat with the flavor basically boiled out of it.

I prefer a low and slow approach to my brisket, cooking it either in a tightly covered dish like a Dutch oven, or in a crock pot.  The method I will share will work for either however I like to use the crock pot instead of having the oven on for hours and hours.

Begin by allowing the brisket to come up to room temperature, this allows the connective tissues to relax and prepares them for cooking.  Rinse the cut of meat under cool water and pat dry.  Corned beef usually comes with a small packet of pickling seasonings, you can use this or not depending on your personal likes, just watch that you don’t drop it down the drain while rinsing the meat.  I go back and forth on using it or not.

Rough cut a couple of onions and toss them in the bottom of the crock pot or Dutch oven.  The onions will hold the brisket out of the liquid as it cooks.  I added some cabbage only because of the holiday, but normally do not feel the need.  I fill the crock pot about a quarter of the way with the onions.

Place the corned beef “fat cap” up on top of the onion.  Sprinkle with the pickling seasonings (if desired) and some black pepper.  Since corned beef is cured with salt, there is no reason to add any.

Place the lid on the crock pot and set on high for about 1 hour to kick start the project.  I add no additional liquid, as the brisket cooks, the combination of fat and the water content of the onion and cabbage will provide more than enough liquid.  After about one hour, reduce the heat of the crock pot to low and cook for four to five more hours. depending on the size of your brisket.   I threw in some carrots for the last several hours.  The brisket is done when you can easily flake off some meat with a fork.

If you are preparing the brisket in the oven, begin at 425°F for the first hour, then reduce the heat to 275°F for the remaining three to four hours (about an hour per pound).  Internal temperature should reach 185°F. I find testing with a fork for tenderness is the best way to determine if your brisket is done.

Cooks note: When slicing corned beef, be sure to cut across the grain of the meat. This is one of the most important parts to serving tender corned beef!

To properly prepare a roast there are a few things that will help to understand. First is navigating your way through the confusion of the meat case. There are many different cuts of meat with significant differences in quality. There are actually eight USDA grades. Prime, commercial, choice, utility, select, cutter, standard, and canner. Stores tend to focus the majority of their selections around choice and select, mainly due to pricing. Higher-end retailers will offer prime cuts, most often found in a glass case and for about the same price as diamonds. Adding to the confusion are the marketing geniuses behind the major grocery chains that have branded their own grades for meat. (What the heck is Ranchers Reserve, and where does it fall in the USDA grading chart?)

My best advice is to do what I do. Ask. I know many of the stores have staff that know less about the subject than you do, so if you get a “deer in the headlights” look from the polite person stocking the hot dogs, ask to speak to the butcher. The staff member usually is not insulted, rather relieved.

The next thing is to choose the right meat for the job. If you are not sure, tell the butcher what you are wanting to make and let them guide you. Remember that cuts of meat have different names regionally, so if you’re not finding the one a recipe calls for just ask, and the butcher can usually translate. Once you have picked out a roast, the hard part is behind you.

There are really only two methods I would suggest to prepare a beef roast, either traditional open roasting, or braising.

Roasting is a method of oven cooking food in an uncovered pan at a high temperature, for a relatively short period of time. This technique usually produces a well-browned exterior and an ideal moist interior. Roasting does however require a tender cut of meat to begin with, such as a tender loin, and should only be used in that instance. (Oven roasting a piece of meat such as a shoulder or chuck roast will result in a tough, dried out roast, with a grey colored interior).

Braising is the preferred method for most roasts. The meat is browned on all sides in fat or oil, then cooked, tightly covered, with a small amount of liquid at a low heat for a very long time. The long slow cooking develops flavor and tenderizes the meat by gently breaking down the tough fibers. Braising can be done on top of the stove, in the oven, or in a crock pot. (A tight-fitting lid is very important).

To prepare the perfect Chuck Roast in the Crock Pot:

Cooks Note: This is the method I use for most roasts, and find it works extremely well. I would never suggest this method for an expensive cut like a tenderloin. I tend to use only salt and pepper for seasoning which allows me the most versatility for left-overs. Cooking times will vary with the size of your cut.

Start by massaging all sides of the roast with olive oil, and dust with sea salt and ground black pepper. Place the roast in a hot pan or directly on the grill to brown all sides.

Rough chop 2 large onions and place them in the bottom of the crock pot.

Place the browned roast directly on top of the bed of onions, adding no liquid (the water in the onions will provide our liquid for the braising, and will hold the roast off of the bottom of the crock pot).

Place the glass lid on the crock pot, and turn to high for about 1½ – 2 hours (about the time you can start to smell the roast). Reduce heat to low and cook for an additional 4 – 5 hours depending on size of the roast. Do not take the lid off of the crock pot or attempt to turn the roast. Watch for the meat to pull away exposing the bone. You should be able to effortlessly lift the bone out of the roast with tongs, and can be certain the meat is “fall off the bone” tender. The roast should literally fall apart as you remove it from the crock pot.

Let the meat rest for about 10 minutes. When slicing, be sure to cut across the grain, this will ensure that your meat is the most tender piece served, and the compliments you receive will be about your roast, not the salad.

St Patrick’s Day, the one and only day of the year that everyone who isn’t Irish, pretends to be. But why? I don’t think that the Irish are a protected class and somehow have better lives than the rest of us, or that the “Luck of the Irish” is really extra lucky. So why is it we suddenly start to speak with a thick brogue, and feel compelled to eat corned beef and drink green beer? I guess maybe it’s simply because St.Patrick’s day is associated with fun, probably more fun than most any other special day, and maybe that turns all of us a bit “green”with envy.

Corned beef is actually not an Irish National dish, and it’s connection to St. Patrick’s day is specifically part of the Irish-American culture. Irish corned beef was considered primarily a trade item. During both the Irish Famine, and the Great Potato Famine, raising cattle for production of corned beef to sustain trade crowded out land that would have otherwise been used to raise crops to feed the local population.

The salted or corned brisket was widely used by British naval fleets and North American armies due to its non-perishable quality. Coastal cities in Ireland such as Dublin, Belfast, and Cork, created vast beef curing and packing industries to support the trade. The product was also desired by the French for use in Caribbean sugar plantations as sustenance for the colonist, the slave labor, and for the control of slave population.

There are many methods of cooking corned beef and cabbage. One way is to boil the meat in a pot with cabbage, potatoes, and carrots, however I find the end result to be a tough piece of meat with little flavor.

I prefer to purchase the brisket over the point cut. Adding no liquid, I place the meat in the crock pot on top of a bed of roughly chopped onions and cook covered on low for six to eight hours, depending on the size of the brisket. The combination of the water in the onion and the drippings from the beef create enough moisture to produce a tender piece of meat. Corned beef is very high in sodium so resist the temptation to add more salt. The fibers of the brisket tend to be long. Cutting the meat across the grain is important for best results.

Roasted potatoes and carrots add a nice flavor and texture to this meal. Drizzle some olive oil in the bottom of a baking dish and then turn the vegetables in the oil to evenly coat using your hands. Place the vegetables in a hot oven, 400º F for about an hour, stirring halfway through the cooking time to ensure even roasting. Sprinkle the potatoes and carrots with sea salt and pepper as they come out of the oven. Do not add salt before roasting, it will result in dry food! Salt forces the liquids out of meats and vegetables. Quarter and core the cabbage. Steam the cabbage in a colander placed over a pot of boiling water and covered with a lid.

I like to finish this dish with a parsley and white wine sauce. I make a thin béchamel sauce replacing half of the milk with white wine, and adding chopped parsley, and a squeeze of lemon. This sauce brings a light fresh contrast to the salty taste of the corned beef.

So get your green on and get out there, cause the pipes…… the pipes are calling.

Sláinte!