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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: Place rack in center of oven. Heat oven to 400.
Cook bacon, onion, and garlic in large skillet over medium-high heat until onions soften and bacon fat is melted, about 8 minutes, stirring
often. Drain off fat. Transfer contents of skillet to 2 qt. oven-proof casserole. Set skillet aside.
Combine flour, salt and pepper in large plastic food bag. Add meat. Seal bag. Shake to coat meat with flour.
Heat half the oil in same skillet over high heat. When hot, add half the meat. Brown on all sides. Transfer to casserole. Add remaining
oil to skillet. Brown remaining meat. Add second batch to casserole. Pour out fat from skillet.
Put skillet over low heat. Add tomatoes. Stir up any browned bits from skillet. Add sauerkraut, brown sugar, juniper berries, whole cloves, thyme and bay leaf. Combine well. Transfer to casserole. Mix well.
Bake, covered, 45 minutes. Uncover, bake 15 minutes more, adding beef broth as needed. Dish can be made two days ahead and refrigerated.
Reheat, covered, in 350 oven for 45 minutes.
Suggestions: Add cubed potatoes and cup white wine. Dish is great with just 1/2 the amount of tomatoes.
| Ingredients:
1/4 Pound(s) thick-sliced ,diced bacon
1 large, minced onion
2 Clove(s) minced garlic
3 Tablespoon(s) flour
1 Teaspoon(s) salt
1 Teaspoon(s) freshly ground pepper
2 Pound(s) trimmed, cut in 1 inch cubes, bo pork shoulder,
1 Can(s) tomatoes,drained, coarsely chopped
1 Pound(s) sauerkraut,rinsed & drained
1/4 Cup(s) firmly packed brown sugar
3 juniper berries
2 whole cloves
1/2 Teaspoon(s) dried thyme
1 bay leaf
1/2 Cup(s) beef broth |
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