Choucroute Garnie Sauerkraut and Ham Hock Recipe
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This easy, hearty one-pot meal from Northern France makes 2 generous servings (more small servings) and is easily doubled.
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1 large onion, chopped
2 tablespoons oil, butter or lard
1 meaty smoked pork hock (ham hock)
1 pound sauerkraut, preferably fresh (rinse well if canned)
1 pound potatoes, whole if small, cut into egg-size chunks if large
1 cup dry white wine (or broth)
1 cup water
2 cloves garlic, minced (optional)
1/2 teaspoon freshly ground black pepper
salt, if needed
:Dutch oven or heavy pan, with cover, large enough to hold all ingredients
In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes.
Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.
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