John Myers
Oven Stew with Sauerkraut
The perfect oven stew with sauerkraut recipe with a picture and simple step-by-step instructions.
- 800 g Pork from the neck
- 2 tablespoon Oil
- 3 size Onions
- 2 Garlic cloves chopped
- Pepper salt
- 500 g Potatoes
- 500 g Sauerkraut
- 6 Bay leaves
- 1 tablespoon Juniper berries
- 150 g Bacon slices
- 2 Mettenden
- 250 ml White wine dry
- Preparation: Cut the meat into cubes, cut the onions into large wedges, peel and roughly slice the potatoes and mix the sauerkraut with the juniper berries and three bay leaves. Spread butter on an ovenproof dish with a matching lid and preheat the oven to 175 degrees.
- Preparation 2: Fry the meat cubes in the heated oil (in two parts) until golden brown, sear the onions and finally fry the garlic for another minute. Season with pepper and salt.
- Line the buttered pan with half of the bacon slices, add half of the mixed sauerkraut and the potato slices as well. Sprinkle the potatoes with salt and pepper and then layer the seared meat in the pan. Embed the Mettenden in the flesh; and cover the stew with the remaining sauerkraut.
- Place the remaining bacon slices and the three bay leaves on top, pour the wine over them and slide the tin with the lid into the preheated oven. Cook for 120 minutes with the lid on and then cook for 30 minutes without the lid.
- We love this hearty stew and wish you a “bon appetit”
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