Emerils Never Enough Pork Beer Braised Sauerkraut Food

BRAISED SAUERKRAUT

Steps:

• Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
• Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT

Steps:

• Preheat the oven to 325 degrees F.
• Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
• Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
• When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.

PORK, SAUERKRAUT AND BEER

Steps:

• Mix the sugar throughout the sauerkraut.
• Pour undrained sauerkraut on the bottom of your slow cooker.
• Next, pour dark beer over sauerkraut.
• Blend together the salt, garlic powder, black pepper, and paprika.
• Rub spice mixture onto roast.
• With fat side up, place pork roast in the middle of slow cooker.
• Cook on Low for 8 to 10 hours or High for 5 to 6 hours.

BRAISED SAUERKRAUT WITH PORK

Steps:

• Preheat the oven to 325 degrees F.
• Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
• Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
• Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
• Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
• Add garlic, cook 2 minutes.
• Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Nesle the pork chop into the sauerkraut.
• Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
• After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
• Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
• Serve with boiled potatoes and garnish with chopped parsley.

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT RECIPE

Steps:

• Preheat the oven to 325 degrees F. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.