This classic Alsace dish consists of sauerkraut, pork, ham hock, carrots, onions, juniper berries and, of course, Riesling...
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OMG!!! This is just too good! Easy to prepare. This would be great in winter. But you know what? I would eat this in the spring, summer and fall. I used home-made sauerkraut from a local deli and increased the number of hocks. The flavours were wonderfully layered - just like little surprises as you bit in. This was a green-meal as well. Since the oven was already in operation I browned off extra veggies and beef bones to start a beef reduction. We're set for the weekend: leftovers and a demi glace for something or other. Our tummies thank you.