New Year's Day Dinner

I often make sauerkraut for New Year's Dinner.


The secret to good sauerkraut is fat. That is pretty much the secret to everything good though. I always make my sauerkraut with a pork steak and a ham hock or two. First I season the pork steak with salt and pepper then fry it in a few tablespoons of olive oil until it is brown and crisp on both sides.
The I add 2 bags of sauerkraut, 2 cups of apple cider and 3 cups of beef stock. Cover the pot and place in a 300 degree oven for 2-3 hours until the pork steak is falling apart. Remove any fat left on the pork steak and shred it. Mix it back into the sauerkraut and discard the ham hock.




I bought a 4 # center cut bone in loin roast. I seasoned the outside with salt, pepper and dried thyme. I made incisions along the bone and studded the roast with garlic cloves. Then I browned it over high heat in a few tablespoons of olive oil until it was crisp on the outside.


This was placed in a heavy pot and I added 3 cups of red wine and 2 cups of beef stock. I also added several fresh sprigs of rosemary. This went into a 350 degree oven with the fat side up. I covered it and cooked it for 1 1/2 hours or until an internal temperature of 145 degrees.


These pastas are like little pierogis.


I boiled them just until al dente.


The pasta is mixed with the sauerkraut and 4 tablespoons of butter .


Then 3 tablespoons of granulated onion is added along with 3/4 cup of sour cream.


Mix it all together.


Mix 4 tablespoons of flour with 2 tablespoons of butter.


Remove the roast to a platter.


Cover it loosely with aluminum foil.


Remove the rosemary sprigs and bring the remaining liquid to a boil. If you need more liquid add more stock.


Add a couple tablespoons of Maggi or any brown sauce liquid like Kitchen Bouquet.


Add the flour/butter mixture and cook at a low boil until it thickens.


This will result in a large jug of rich gravy.


Slice the roast very thin and cover with gravy.


Serve with a bit of cranberry sauce on the side. This was seriously delicious!

Comments

looks amazing... I can imagine the house was filled with an immaculate aroma.
I have to admit that I don´t like sauerkraut at all. I haven´t eaten it that often to be honest. But then again, anything can be good if made in the right way.

I´m still eating from my yule ham and it feels it will last forever :-) :-)

Have a great day now!
Christer.
...well...since i am the queen of gravy i LOVE the sight of this....

looks so good...raining here today...this would fit the bill nicely

:-)
Pricilla said…
Happy New Year.
I am slowly coming back to the world.

Hey - you don't have a good sauerbraten recipe do you? I've tried a couple I have found but haven't quite reached sauerbraten nirvana....
Lois said…
Absolutely a joy to read/absorb every time. I can smell the food cooking, and really, really want to come live near you. Maybe in a little shed? I'll look for the anchovies next shopping trip. :) Lois
Mina said…
I am so amazed at the extensive number of awesome recipes you have. I LOVE sauerkraut. Hubby hates it so it is all mine! Can't wait to try this one out.
Ann said…
pork and sauerkraut is our traditional new years meal but I have to say yours just looks so much more delicious
I LOVE sauerkraut cold, right out of the jar!!! Wonderful. This was...any way..sauerkraut is wonderful!
I get so blasted excited when I see some of your recipe's...my girls go nuts! :)
petoskystone said…
i haven't seem bagged sauerkraut around here, but i will look harder for it. the canned variety tastes too metallic to be any good.
The Wizardess said…
Yummm...pork & kraut! We had Hoppin' John, among other things, for our New Year's meal.
My husband would love to eat at your house, for New Year's Day Dinner!!! ,-)

"...fat. That is pretty much the secret to everything good though."

As to the above quote, 'tis true. But what happens when one gets to "olden years," and has to watch all the Sat/Fat, Cholesterol, etc., etc., etc.? -sigh-

Gentle Winter hugs...
Mudpatty said…
Coming back to the blogs after a long break - I am so delighted to see that someone else loves kraut as much as me!! And you are so right, it does take fat - chicken, pork, whatever works! I love the look of the noodles, are they avail. in a special place?
I am still learning this 'blog thing' and love what you do!!!