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Choucroute Garnie a la Juive - Jewish Alsatian sauerkraut and kosher charcuterie
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Choucroute Garnie a la Juive (Sauerkraut and Kosher Charcuterie)

A classic dish from Alsace, France, that combines real fermented sauerkraut with kosher preserved meats. In this case, prepared as an overnight Shabbat stew, for Saturday lunch.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Overnight cooking15 hours
Course: Main Course
Cuisine: French
Keyword: cabbage, corned beef, meat, sauerkraut, sausage
Servings: 8

Equipment

  • Dutch Oven (at least 6 quarts)
  • Strainer/colander
  • Cheesecloth

Ingredients

  • 2 lbs sauerkraut (made using salt, not vinegar)
  • 2 lbs corned beef brisket whole
  • 8-10 medium potatoes
  • 2 tbsp schmaltz (chicken, duck or goose), or vegetable oil
  • 2 goose legs split into thighs and drumsticks
  • 1 onion chopped
  • 2 carrots chopped
  • 2½ cups dry white wine (e.g. Riesling from Alsace)
  • 1½ cups chicken broth
  • 1 beef sausage (e.g. salami, rosette)
  • ½ lb smoked beef or pastrami cut into chunks

For Spice Sachet:

  • 6 cloves garlic smashed
  • 20 juniper berries smashed
  • 12 peppercorns
  • 4 bay leaves

Instructions

  • Rinse sauerkraut thoroughly in a colander under cold water to remove excess salt. Drain. Rinse again under warm water and drain. Squeeze handfuls of the sauerkraut to remove as much water as possible and place in a large mixing bowl. When all of the sauerkraut has been squeezed fairly dry, pull the cabbage apart, loosening the clumps into separate strands.
  • Place the corned beef into a large pot of water and bring to a boil. You may continue with other steps while this takes place, and just keep an eye on the meat. After boiling for a few minutes, spill out the water and bring to a boil in a fresh pot of water. Drain again and set meat aside to cool.
  • Boil potatoes in well-salted water until they start to get soft. Drain and allow to cool, then peel off their skin. This, too, may be done alongside the following steps.
  • Preheat oven to 325° F.
  • Melt schmaltz in a large Dutch oven. Place the goose legs in, rendering some of their fat and browning on all sides. Remove legs to a plate.
  • Put onion and carrots into the pot, sauteeing in the rendered fat. Continue until soft, but not brown, approximately 5-8 minutes.
  • Add the sauerkraut and mix with the onions and carrots, continuing to sautee in the fat, about 3 more minutes.
  • Create a spice sachet:
    Place spices (garlic, juniper berries, peppercorns and bay leaves) into a small piece of cheesecloth. Tie closed into a loose sachet. Place spice sachet into the sauerkraut mixture.
  • Add the wine and chicken stock to the pot. Let simmer, covered for 5 minutes.
  • Bury the goose legs, sausage (cut in half if necessary to fit in pot), smoked beef and corned beef inside of the sauerkraut mixture. Place potatoes around the edges, also partially submerged in the sauerkraut.
  • Place in oven for about an hour.
  • Leave covered pot overnight on an electric hotplate, or in a 250° F oven.
  • Before serving, remove and slice the corned beef and the sausage. Place sauerkraut with vegetables and smoked beef chunks in the middle of a large serving platter. Arrange the goose legs, corned beef slices, and sausage slices around it.
  • Serve accompanied by mustard.