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Lamb and sauerkraut?

b
berna Apr 16, 2007 03:07 PM

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  1. Sam Fujisaka Apr 16, 2007 03:17 PM

    Yes!

    16 Replies
    1. re: Sam Fujisaka
      QueenB Apr 16, 2007 03:26 PM

      Really?

      1. re: QueenB
        l
        lagatta Apr 16, 2007 03:35 PM

        Why not?

        But I like sauerkraut (choucroute) with salmon or trout
        or with smoked chicken, turkey, or best yet, smoked duck...
        I call the latter my Marx brothers choucroute (they were of Alsatian origin). Vy a duck?

        1. re: lagatta
          QueenB Apr 16, 2007 03:37 PM

          I've never even considered it. But that's just because I've never even thought of it.
          I'm wondering if the two strong flavors would counteract or compliment.
          Well, you never know unless you try!

          1. re: QueenB
            Sam Fujisaka Apr 16, 2007 03:48 PM

            Love saurkraut with sausages, ham, spare-ribs, lamb, venison, wild duck, turkey, ...with the meats cooked or re-heated in the kraut. We always serve with hot rice to balance out any strong flavors.

      2. re: Sam Fujisaka
        b
        berna Apr 16, 2007 04:38 PM

        So here's the thing... my mom used to make this "stew" with sauerkraut, lamb and sometines flanken and she'd serve it over smashed potatoes (no butter or cream). I think it was polish in origin. I'm a decent cook and understand flavors but cannot duplicate or even come close to this rib sticking delicious dish. Any suggestions?

        1. re: berna
          Will Owen Apr 17, 2007 12:09 PM

          Lamb neck would be the cut for this, if you can find it. If there's a store near you with both lamb and real butchers, what you want is a neck trimmed and sliced lengthwise. I would proceed from there as for a choucroute garni, browning the meat and then braising it slowly with the kraut. You'll probably want to do this in stages, so you can de-bone the meat before heating it for the table.

          I have seen pre-packaged neck slices in several markets here (L.A.) and in Nashville, but you have to be careful to get a good ratio of meat to bone.

          1. re: Will Owen
            b
            berna Apr 17, 2007 06:09 PM

            thanks will owen! I'm in manhattan so if lamb neck were to be found it would be here. Wish me luck!

            1. re: berna
              Will Owen Apr 18, 2007 02:17 PM

              I would add that you should probably cook some chopped onion in the fat you use for the lamb as well, and then stir that into the kraut. When I'm doing a regular choucroute with pork, I cook one or two cut-up Granny Smith or pippin apples, too, but that might not do for lamb...

              1. re: Will Owen
                chef chicklet Apr 18, 2007 05:21 PM

                Yes, cassoulet is the thing that comes to mind and the addition of the sauerkraut would take on a mellow flavor since the cooking time would be longer.

                1. re: chef chicklet
                  Will Owen Apr 18, 2007 06:26 PM

                  Julia's recipe in "The Way To Cook" makes it clear that the central focus of the dish is the choucroute itself; the meats are accompaniments, or "garnishes." So the basic recipe is entirely about braising sauerkraut, after which she discusses what meats you can add and how.

          2. re: berna
            chef chicklet Apr 18, 2007 05:24 PM

            My dad did something similar, serving the kraut and meat over the mashed potatoes. I have a stew recipe that is from Tristeria that is similar to what he made. He did not use lamb, because he did not care for the tasete, claimed he had bad lamb (probably mutton) during his Navy days.

            1. re: chef chicklet
              b
              berna Apr 18, 2007 06:29 PM

              That sounds interesting chef chicklet. If you could post the recipe it would be appreciated.

              1. re: berna
                chef chicklet Apr 19, 2007 04:48 PM

                Sure berna, it is a handwritten one and I have to find it, since reorganizing my recipes, I have greater difficulty finding them then when they were in a accordion file. Want to be so organized they are filed in different binders, so now to find if that particular one is an entree, stew, or just how i did it. I be able to find it by tomorrow!

                1. re: chef chicklet
                  chef chicklet Apr 19, 2007 06:14 PM

                  Great I found it!
                  The way I have it labled and it may be incorrect,and I copied almost 25 years ago. You can probably do this nicely in a cassoulet or a crockpot

                  Jota-Triestina
                  1 1/2 C soaked Navy Beans overnight in a large kettle
                  2 Smoked Pork Chops
                  6 good Quality Frankfurters or Sausages
                  1/4 lb of chopped bacon
                  1 large onion diced
                  3 garlic cloves sliced

                  2 bay leaves
                  2 sprigs thyme
                  6 black pepper corns. (tie the dried herbs in cheese cloth)
                  1/4 C fresh chopped parsley
                  1 lb of good sauerkraut
                  2 1/2 cup good chicken stock
                  1/2 cup white wine - dry
                  in a large potyou want to cover the beans with the liquid. and then add the meats, the herbs, and onion. His recipe says to puree the garlic, the bacon, and the parsley then add to the beans after they soften. 1 hour 45 min
                  that is on top of the stove,add the puree, the meats, and add the rinse sauerkraut. let it simmer another 45 mins.

                  4 large potatoes -washed, quartered and boil until fork tender. When fork tender mash with butter, cream, salt&pepper.
                  Serve the stew over the mashed potatoes in wide large shallow bowl.

                  Have fun!

                  1. re: chef chicklet
                    b
                    berna Apr 19, 2007 09:22 PM

                    Wow! This sounds delicious and I can't wait to make it. Thanks for the recipe and I'll let you kno how it turns out.

                    1. re: berna
                      chef chicklet Apr 20, 2007 08:07 AM

                      Your welcome! It's a rib sticking meal, one of the ones for a nice winter or cold fall day. If I recall he would mash some of the beans to make it thicker.

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