Shukrut De Dietrich

As it usually happens, the only true recipe for shukrut does not exist, everyone prepares it in their own way. A festive shukrut in Alsace can include up to 20 different types of meat and sausages, and two or three are enough for an everyday dish.

Put the knuckle and pork ribs in a large saucepan, pour water, bring to a boil and cook over low heat for 2 hours (you can add carrots, onions, celery root, that is, everything that is usually added when cooking broth).

Drain the broth and strain, remove the meat with the ribs (except the most beautiful), throw out the bones, and put the meat and the knuckle aside. Boil the broth two or three times (if the taste is too concentrated, dilute with water) – you will need about 2 glasses, the rest can be frozen. All this can be done the day before the main preparation.

Cut the brisket into slices about 1 cm thick, finely chop the onion and slightly larger apples. Heat a little vegetable oil in the same large saucepan, fry the brisket on both sides and set aside.

Add sausages (in the absence of Alsatian sausages, semi-smoked hunting sausages, Viennese sausages, Krakow sausage, etc.), broken or cut in half, fry quickly and set aside for the brisket.

If necessary, pour a little more oil and fry the onion over low heat until transparent, then add the apples and all the spices. Stir for a couple of minutes, then add the sauerkraut, and fry it all for another five minutes.

Level the contents of the pan and pour the mixture of riesling and broth so that it completely covers the cabbage. Place the meat on top – sausages, knuckle, and so on – and press down so that it sinks slightly into the cabbage.

Cover with a lid and cook over low heat for 10 minutes, then cook in an oven preheated to 180 degrees for 1.5-2 hours. Traditionally, shukrut is served with boiled potatoes or dumplings.