On Tue 26 Apr 2005 02:48:35p, Dimitri wrote in rec.food.cooking:

>
> "Monsur Fromage du Pollet" > wrote in message
> ...
>> I'm crockpoting a tough Beef chuck roast with saurkraut. I know that a
>> braised pork roast and saurkraut combo has a german recipe name (which
>> at present escapes me). Does a beef saurkraut combo have a official
>> recipe name?
>
> http://www.sauerkrautrecipes.com/recipe8476.shtml
>
>
> Austrian Kucherlkraut (Beef and Sauerkraut)
> Servings: 6
> Submitted by Joanie Grow, Kennewick, WA
> 4 to 5 lbs. of short ribs of beef, cut into cubes
> 2 lb. fresh sauerkraut
> 1-1/2 tsp. salt
> 4 large onions, sliced
> 1/2 cup lard or shortening
> 1/3 cup all-purpose flour
>
> In a Dutch oven combine the meat cubes, sauerkraut, salt and 1 onion,
> sliced. Mix well. Add enough hot water to make 3/4 inch of water in pan.
> Cover and cook over low heat for 2 hours.
>
> Once the meat is almost done, melt the lard in a saucepan and brown the
> remaining 2 sliced onions lightly. Add the flour and brown well over low
> heat.
>
> Drain the liquid from the meat and gradually stir into the flour
> mixture. Cook, stirring constantly, over low heat until thick and
> smooth. Add the sauce to the meat and sauerkraut. Blend well. Cook,
> covered for 30 minutes longer, stirring occasionally to prevent
> scorching. Serve with mashed potatoes or noodles.
>
>
> Beef Brisket with Sauerkraut
> 4 pounds beef brisket
> 2 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 4 cups sauerkraut
> 1 cup vinegar
> 3 tablespoons brown sugar
> 1 medium raw potato
>
> Place brisket in a large kettle; cover with water and season with salt
> and pepper. Cover tightly and simmer for 1 1/2 hours. Rinse and drain
> sauerkraut; add to the kettle with vinegar and brown sugar. Cover and
> cook for about 2 hours longer. Grate potato and add to brisket; cover
> and cook 15 minutes longer. Beef brisket and sauerkraut serves 8.
>
>
> Romanian.
>
> http://members.aol.com/simonagscu/romancook.html
>
>
> Sauerkraut with beef/
> Varza acra cu carne de vaca
>
> 1 lb/500 g fatty beef, 1 medium cabbage, 4 tablespoons lard, 1/2
> teaspoon paprika, 1 tablespoon tomato paste
>
> Cut the meat in bite size pieces and fry very little in lard. Add water
> to cover and let boil, covered, about a half hour. During this time,
> chop the sauerkraut. Then add it to the meat, also adding paprika,
> tomato paste, and a little water. Let boil, at slow temperature for
> another hour. If the liquid evaporates, add a little warm water. Then
> bake in the oven for another hour. Serve with polenta.
>
>
>
Dimitri, these sound SO good!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974