Entree: Switzerland – Alpine Switzerland – Berner Platte (Platter of mixed boiled and smoked meats served with sauerkraut, beans and potatoes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (450 g) sauerkraut, drained
- 2 cups (480 ml) chicken or beef stock
- 2 tbsp (30 ml) butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 bay leaves
- 1 tsp (5 g) caraway seeds, crushed
- 2 tbsp (30 ml) Dijon mustard
- 2 lb (900 g) small waxy potatoes (such as fingerlings or new potatoes)
- 1 lb (450 g) green beans, trimmed
- 1 1/2 cups (360 ml) cooked white beans (canned drained or cooked dry beans)
- 1 lb (450 g) smoked pork belly, sliced
- 1.5 lb (680 g) smoked beef brisket, whole or thickly sliced
- 2 smoked pork hocks, approx. 1 lb (450 g) each
- 12 oz (340 g) smoked sausage (e.g., cervelat or mettwurst), about 3 links, approx. 4 oz (115 g) each
- 6 oz (170 g) speck or smoked bacon, sliced
- 1 tsp (5 ml) whole juniper berries, lightly crushed (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the sauerkraut briefly under cold water if very salty, then drain. In a large wide pot, melt butter over medium heat and sauté the sliced onion until translucent, about 5 minutes. Add sauerkraut, bay leaves, caraway seeds, juniper berries, and stock; bring to a gentle simmer, cover and cook 20–30 minutes to mellow flavors.
2. While the sauerkraut simmers, bring a separate pot of salted water to a boil and cook the potatoes until tender, about 12–15 minutes. Drain and keep warm.
3. Blanch the green beans in the same boiling water 3–4 minutes until bright and just tender, then plunge into ice water to stop cooking and keep color; drain and set aside.
4. In a large ovenproof pan or casserole, arrange the smoked pork hocks, smoked pork belly, smoked brisket, speck/bacon and smoked sausages. Spoon some of the sauerkraut liquid over the meats to keep them moist. Cover with a lid or foil and warm in a 325°F (165°C) oven for 30–40 minutes until everything is heated through and flavors have melded.
5. In the last 10 minutes of warming, reheat the sauerkraut gently on the stovetop. Warm the white beans in a small saucepan with a ladle of sauerkraut liquid; season with salt and pepper.
6. To serve, arrange the warmed meats on a large platter over a bed of sauerkraut. Surround with potatoes, green beans and white beans. Serve with Dijon mustard on the side and crusty rye or farmhouse bread.