DinnerMain Course

Berner Platte

Name: Berner Platte
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: swiss
Ingredients: 300 g smoked pork belly cut into large pieces; 400 g smoked pork chop bone-in; 250 g berner zungenwurst; 200 g beef tongue pre-cooked, if available; 500 g sauerkraut drained; 100 g bacon diced; 1 pcs onion chopped; 2 clove garlic minced; 2 pcs bay leaf; 0.5 tsp juniper berry; 100 ml white wine dry; 200 ml chicken broth; 500 g potato peeled and quartered; 200 g carrot peeled and cut into chunks; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp mustard for serving

Berner Platte is a traditional Swiss dish from the canton of Bern, featuring a variety of cooked meats and sausages served with potatoes and sauerkraut. This hearty meal is perfect for cold weather and feeds a crowd. It's known for its rich flavors and substantial portions.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 4
Difficulty: Medium

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gsmoked pork belly, cut into large pieces
400 gsmoked pork chop, bone-in
250 gberner zungenwurst
200 gbeef tongue, pre-cooked, if available
500 gsauerkraut, drained
100 gbacon, diced
1 pcsonion, chopped
2 clovegarlic, minced
2 pcsbay leaf
0.5 tspjuniper berry
100 mlwhite wine, dry
200 mlchicken broth
500 gpotato, peeled and quartered
200 gcarrot, peeled and cut into chunks
1 tspsalt
0.5 tspblack pepper, freshly ground

for serving

2 tbspmustard, for serving

Equipment

large pot · dutch oven · cutting board · knife

The method

Step by step

1
Place the smoked pork belly and smoked pork chop in a large pot and cover with cold water.
Cook’s note: Ensure the meats are fully submerged.
2
Bring the water to a boil, then reduce heat and simmer for 60 minutes.
About 1 hr
Cook’s note: This step tenderizes the tougher cuts of meat.
3
While the meat simmers, cook the bacon in a separate large pot or Dutch oven over medium heat until crispy.
About 8 min
Cook’s note: Render the fat well for flavor.
4
Remove the crispy bacon and set aside, leaving the rendered fat in the pot.
5
Add the onion to the pot with bacon fat and sauté until softened and translucent, about 5-7 minutes.
About 7 min
6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the sauerkraut, bay leaf, and juniper berries to the pot with the onion and garlic.
8
Pour in the white wine and chicken broth, bring to a gentle simmer, then cover and cook for 30 minutes.
About 30 min
Cook’s note: This allows the sauerkraut to absorb the flavors.
9
After the initial meat simmering, add the berner zungenwurst and beef tongue to the pot with the pork belly and pork chop.
Cook’s note: If using pre-cooked beef tongue, add it later to avoid overcooking.
10
Continue to simmer all the meats for another 30 minutes.
About 30 min
Cook’s note: Ensure all meats are cooked through and tender.
11
During the last 20 minutes of meat cooking, add the potatoes and carrots to the sauerkraut pot.
12
Season the sauerkraut and vegetables with salt and black pepper to taste, then continue to simmer until vegetables are tender.
About 20 min
Cook’s note: Taste and adjust seasoning as needed.
13
Once all meats are cooked, carefully remove them from their cooking liquid and slice them into serving portions.
Cook’s note: Reserve some cooking liquid if desired for moisture.
14
Arrange the sliced meats, sauerkraut with potatoes and carrots on a large platter.
Cook’s note: Traditionally served family-style.
15
Garnish with the reserved crispy bacon and serve immediately with mustard on the side.

Keep it good

Storage

Store leftover Berner Platte in airtight containers in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed, until warmed through.