BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
- Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.
EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
- When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.
BRAISED SAUERKRAUT - PRESSURE COOKER
Entered for safe-keeping, Steffen's Mom's German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour.
Provided by KateL
Categories Pork
Time 43m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Set the pressure cooker over medium heat.
- Add butter and bacon. Cook bacon for 2-3 minutes.
- Add caraway seeds and onions. Cook until onions have softened, do not brown them.
- Add drained sauerkraut. Stir to coat with the fat. Cook for 2-3 minutes.
- Add white wine.
- Put on lid, bring up to high pressure, then adjust to just maintain high pressure. Cook for 15 minutes.
- Remove from heat. Let stand until cooker has depressurized naturally.
- Serve immediately or let cool down, refrigerate and reheat before serving. Steffen says it is even better reheated.
Nutrition Facts : Calories 152.8, Fat 6.4, SaturatedFat 3, Cholesterol 12.4, Sodium 1563.2, Carbohydrate 12.1, Fiber 6.7, Sugar 5, Protein 3.1
PRESSURE-COOKER SAUERBRATEN
One of my all-time favorite German dishes is sauerbraten, but I don't love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I've captured that same distinctive flavor in less than two hours. -James Schend, Deputy Editor, Taste of Home
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes., Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper., Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
PRESSURE-COOKER SHORT RIBS
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
More about "braised sauerkraut pressure cooker recipes"
PRESSURE COOKER PORK AND SAUERKRAUT - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (2)Category Pressure CookerCuisine AmericanTotal Time 1 hr 20 mins
- Sprinkle the pork ribs with 2 teaspoons kosher salt and 1 teaspoon brown sugar, then set aside to rest. Rinse the sauerkraut in a large colander, then press down on the sauerkraut to squeeze out the excess water.
- Heat the 2 tablespoons of lard in the pressure cooker pot over medium high heat until it melts. Add the onions, garlic, juniper berries, and bay leaves. Sprinkle with the pepper, coriander, and salt, then stir to coat with the fat. Saute until the onion is softened, about 5 minutes.
- Add the Riesling to the pot, and bring to a boil. Stir in the sauerkraut, apples, and chicken stock. Submerge the ham hock and the ribs as much as you can in the sauerkraut.
- Lock the lid on the pressure cooker, bring it to high pressure, and pressure cook for 25 minutes. (30 minutes in an electric pressure cooker). Quick release the pressure. Carefully remove the lid from the pressure cooker, tilting away from you to avoid the hot steam.
2 SUCCULENT PRESSURE COOKER SAUERKRAUT RECIPE - MISS …
From missvickie.com
Estimated Reading Time 3 mins
NEW YEAR’S INSTANT POT KIELBASA AND SAUERKRAUT - MY LIFE …
From mylifecookbook.com
BRAISED SAUERKRAUT RECIPE – CZECH ZELí - COOK LIKE CZECHS
From cooklikeczechs.com
POLISH BRAISED SAUERKRAUT [RECIPE!] | POLONIST
From polonist.com
INSTANT POT SAUERBRATEN RECIPE (GERMAN POT ROAST)
From lemonblossoms.com
INSTANT POT SPARE RIBS AND SAUERKRAUT RECIPE
From cdkitchen.com
BEER-BRAISED SAUSAGES AND SAUERKRAUT RECIPE - CLEVELAND KITCHEN
From clevelandkitchen.com
BRAISED SAUERKRAUT - PRESSURE COOKER - COMFORT FOOD WORLD
From comfortfoodworld.com
INSTANT POT BRATS WITH BEER-THE BEST BRATWURST RECIPE - WHOLE …
From wholelottayum.com
TOP 40 COOKING SAUERKRAUT IN PRESSURE COOKER RECIPES
From dmax.youramys.com
PRESSURE COOKER RED CABBAGE AND APPLE - NOSHTASTIC
From noshtastic.com
INSTANT POT PORK SHOULDER - PRESSURE COOK RECIPES
From pressurecookrecipes.com
15 BRAISED PORK BELLY PRESSURE COOKER RECIPE
From selectedrecipe.com
INSTANT POT OXTAIL (PRESSURE COOKER) - TESTED BY AMY + JACKY
From pressurecookrecipes.com
You'll also love