Berner Platte
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.
En original oppskrift av Forkin
- Total tid
- 2 t 30 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde sennep og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 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 stk.onion, chopped
- 2 feddgarlic, minced
- 2 stk.bay leaf
- 0,5 tsjuniper berry
- 100 mlwhite wine, dry
- 200 mlchicken broth
- 500 gpotato, peeled and quartered
- 200 gcarrot, peeled and cut into chunks
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
for serving
- 2 ssmustard, for serving
Utstyr
large pot · dutch oven · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Place the smoked pork belly and smoked pork chop in a large pot and cover with cold water.
Kokkens tips: Ensure the meats are fully submerged.
- 2
Bring the water to a boil, then reduce heat and simmer for 60 minutes.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 7 min
- 6
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: 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.
Kokkens tips: If using pre-cooked beef tongue, add it later to avoid overcooking.
- 10
Continue to simmer all the meats for another 30 minutes.
Omtrent 30 min
Kokkens tips: 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.
Omtrent 20 min
Kokkens tips: 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.
Kokkens tips: Reserve some cooking liquid if desired for moisture.
- 14
Arrange the sliced meats, sauerkraut with potatoes and carrots on a large platter.
Kokkens tips: Traditionally served family-style.
- 15
Garnish with the reserved crispy bacon and serve immediately with mustard on the side.
Hold den god
Store leftover Berner Platte in airtight containers in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed, until warmed through.
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