Lunchbreak: Braised sauerkraut, prepared by The Radler chef Nathan Sears

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Data pix.
Chef Nathan Sears

The Radler
2375 N. Milwaukee Avenue
(773) 276-0270

Braised Sauerkraut

2 qt sauerkraut, liquid drained
1 lb diced smoked brisket or bacon
1/4 lb (or 1 stick) butter
1 Tbs celery seed
1 Tbs dill seed
1 Tbs caraway seed
2 celery ribs diced
1 onion diced
6 cloves garlic sliced
2 cups riesling wine

Preheat an oven to 350 degrees. Melt the butter in a large skillet, add in the bacon or brisket and cook until crisp. In the same pan, add in the onions, garlic, celery, and spices and cook until soft, about 4-5 minutes. Once everything is soft, add in the wine and reduce by half. Add in the sauerkraut and mix to combine. Cover with foil and cook in the oven for 2 hours. Serve warm.


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