CHOUCROUTE GARNI A LA JUIVE
Steps:
- Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose breast and the diced onions. Sauté for a few minutes. Do not brown. Add the wine, 1 cup of the water, and 1 of the bay leaves. Place the remaining bay leaf, half the juniper berries, and the caraway seeds in a piece of cheesecloth. Peel and smash the garlic cloves and place on top. Tie with a string and place in the pan. Peel the remaining onion and stick the 4 cloves into the outer layer. Place in the heavy pan. Add the sauerkraut, pepper, and the potatoes to the pot. Add more wine and/or water as needed for the liquid to go half way up the pan. Bring to a boil. . Add the corned beef to the sauerkraut, return to the oven and cook for 15 minutes. Then add the frankfurters to the sauerkraut. Bring to a simmer, but not a boil. To serve, put the sauerkraut in the center of a serving plate. Slice the corned beef against the grain and arrange it on top. Surround the sauerkraut with the frankfurters and the potatoes. Accompany this choucroute garni with mustard and horseradish sauce.
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