Simmer bacon in 2 liters of salted water (1 teaspoon of salt) with black peppercorns (6 pieces), allspice grains (2 pieces), 1 bay leaf and a peeled onion for about 2 hours and then remove the meat.
Heat butter (1 tbsp) in a saucepan, sprinkle with flour (1 tbsp) (burn in!) And deglaze / stir in the smoked meat stock (approx. 250 ml). Season with clear broth (1 teaspoon instant broth with beef) and refine with cream (2 tablespoons).
Heat butter fat (1 tbsp) in a saucepan, sprinkle with sugar (2 teaspoons) and caramelize gently while stirring constantly. Add the sauerkraut (300 g) (be careful, it can splash a lot!). Add juniper berries (3 pieces) and let everything simmer for about 10 minutes. Stir again and again. Finally refine with cream (2 tbsp).
Peel and wash the triplets (small, waxy potatoes) and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain.
Serve the smoked meat with sauce, sauerkraut and triplets, each garnished with a basil tip.
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