Choucroute Casserole

1 smoked beef tongue (about 3lb)
2 bay leaves
2 teaspoons salt
8 whole black peppers
1 teaspoon dried thyme leaves
1 rack spare ribs, with center bone cracked (about 1 1/2lb)
1/4 teaspoon pepper
2 bags (1-lb size) sauerkraut
3 medium red apples (unpared), cored and quartered
12 juniper berries
1 can (12 oz) lager beer
3/4 cup apple jelly

1. In 6-quart Dutch oven or kettle, place tongue with enough water to cover, along with bay leaves, 1 teaspoon salt, black peppers and theyme.

2. Bring to boiling; reduce heat, and simmer, covered, 2 1/2 hours. Remove tongue. Cool until easy to handle, then carefully remove and discard skin, bone, and gristle.

3. Preheat oven to 350F. Wipe ribs with damp paper towels. Sprinkle with 1/4 teaspoon pepper and 1 teaspoon salt. Place, fat side down, in large roasting pan. Bake, uncovered, 30 minutes. Turn ribs. Bake 20 minutes longer. Drain fat.

4. Drain sauerkraut. Rinse under cold water, and drain again.

5. Plain sauerkraut in bottom of roasting pan. Add apples, juniper berries, and half the beer; arrange ribs on top. Bake, loosely covered with foil, 45 minutes, gently turning sauerkraut occasionally.

6. Slice tongue; arrange on sauerkraut in roasting pan. Sprinkle with rest of beer.

7. Melt jelly; use to brush tongue and ribs. Bake, uncovered, 15 minutes, or until glazed. To serve: Cut ribs into serving pieces with kitchen shears; arrange all on hot serving platter. Nice with boiled potatoes. Makes 10 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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