Tuesday, February 13, 2007


2 pounds sauerkraut
1/2 pound ground beef
1 1/2 cup sliced onions
4 tablespoon olive oil
3 jalapeno pepper
4 sprigs parsley 1 bay leaf
1 cup chicken stock
3 to 4 pounds various kinds of browned meat such as: Roast beef/ Ham/ Beef Sausages /Duck

Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
Cook groundbeef, pepper and onions in olive oil slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when it is well covered with the vegetables, cover and cook slowly for 10 minutes more.
Bury the herbs and spices in the saurkraut. Pour in the chicken stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising. Continue to simmer in oven for another 1 1/2hours. (5 hours total).

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