Kalisek HahnYock choucrout

By ptsal

March 14, 2011

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 3 Quarts


1/4 pound bacon ends

2-3 lb beef and/or pork roast (cheaper cuts work well)

2 smoked pork hocks

2 yellow onions, chopped

4 cups kraut, (I prefer homemade.)

juniper berries and/or caraway seed to taste (I like 1 TBS) (optional) ( I usually make my kraut with one or the other anyway)

2-4 cups water

pickled jalapeno peppers to taste(optional)

Salt and pepper to taste (optional)


1In pressure cooker or frying pan fry bacon, remove bacon, leave bacon drippings.

2Brown beef roast on all sides in bacon drippings, remove.

3Brown onion in bacon fat.

4Return beef roast and smoked hocks to pressure cooker or pan.

5Add in desired seasonings and at least 2 cups of water.

6Pressure cook for about 30-45 minutes or bake at 400 degrees for about 2-3 hours or simmer for about 1 1/2-2 hours or till meat falls off of hocks and beef falls apart.

7If pressure cooking, depressurize and add remaining ingredients. Add more water if necessary. Pressure cook for additional 10 minutes. If baking or simmering; bake or simmer for additional 30 minutes.

8Serve with boiled potatoes


Nutrition Facts

Serving Size6-8

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