Hearty sauerkraut stew from the oven

Ingredients for 4 servings:

• 2 Kasseler (neck steaks)
• 2 ribs (thick rib), fresh
• 2 smoked Mettwurst
• 50 g smoked bacon, streaky
• 500 g floury potatoes
• 500 g sauerkraut, ready to cook
• 500 ml vegetable broth or beef broth
• 1 tsp, levelled white pepper
• 1 tbsp, heaped clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Requires no special supervision

Peel, wash, and cut the potatoes into small pieces. Finely dice the bacon. Make a broth by combining 500 ml of boiling water and the granulated vegetable stock or beef bouillon. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). In an ovenproof pot, layer the potatoes, sauerkraut, bacon cubes, neck steaks, and thick ribs and sprinkle with pepper. The meat should be covered with the cabbage and potatoes. Carefully pour the hot broth over the potatoes. Put the lid on the pot and place the pot on the middle rack of the oven. The dish will now need a good 60 minutes to cook. Slice the Mettwurst sausages. Remove the pot from the oven. Remove the neck steaks and ribs. Add the Mettwurst slices to the pot and return it to the oven, but turn off the oven; the residual heat is sufficient for now. Heat the clarified butter in a large pan. Briefly sear the neck steaks and ribs, remove them, and cut into pieces. Remove the pan from the oven. Add the cooked pieces of meat, stir well, and serve hot.