Make Resto's Choucroute Royal, Like Chef Bobby Hellen
If ever there was a cold-weather comfort food, traditional Alsatian choucroute garnie is it. This German-influenced French dish consists of sauerkraut topped with a meaty medley of sausages, ham, and fatty cuts of pork. At Resto, chef Bobby Hellen does the dish in beer for the extra kick cooking with beer adds. Choucroute Royal has been featured as one of Resto's Sunday Suppers, and now Hellen shares the recipe for you to try at home.
Choucroute à la Resto
"This Choucroute Royal is our take on a classic choucroute garnie," says Hellen. "I wanted to make it with Deus, a Champagne-style Belgian beer made in Flanders. Cooking with beer is always an exciting process and at Resto, since we have 150 beers on our list, the possibilities of flavor combinations are endless.
"This is a dish close to my heart due to my love of classic French sausage and charcuterie. This brings home that perfect balance of fat from the meat and sour from the kraut. By combining some selected sausages which are consistently on the menu at Resto with a classic French dish, it became the perfect meal for Sunday Supper."
Resto's Choucroute Royal
1 large head of cabbage
1 yellow onion
1 smoked ham hock
1/2 cup bacon, diced
1/4 cup apple cider vinegar
1/2 cup chicken stock
1/2 cup Deus (or any Belgian beer)
1/2 pound fingerling potatoes
2 apples, peeled and sliced
1 bunch mustard greens
1 of each of the following: boudin blanc, boudin noir, pork sausage, veal bacon, and ham hock
In large pot over medium heat, sweat the onion and ham hock in some olive oil. When translucent, add the cabbage and cook for a about 3 minutes. Add the stock, and let liquid reduce by half before adding the beer and vinegar. Remove the ham hock and pick through the meat.
When the cabbage is almost cooked through, add the sausage, potato, apple, bacon, and mustard greens until all are cooked through. Season with salt, and serve.
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