Beer-Braised Sauerkraut With Caraway Seeds

I found this recipe in the October 1990 Bon Appetit magazine years ago. It's simple to make and can be made 3 days ahead. Any beer can be used, but the darker it is, the more intense the flavor.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 4  lbs sauerkraut
• 6  tablespoons unsalted butter
• 3  cups onions, finely chopped
• 1  carrot, finely chopped
• 2  teaspoons caraway seeds
• 3  cups chicken broth
• 1  cup beer

Directions

1. Drain sauerkraut in colander.
2. Rinse briefly under running water.
3. Drain well.
4. Melt butter in heavy large nonaluminum saucepan over low heat.
5. Mix in onion, carrot and caraway.
6. Cover and cook until vegetables are very tender, stirring occasionally, about 15 minutes.
7. Mix in sauerkraut, stock and beer and bring to boil.
8. Reduce heat.
9. Simmer uncovered until almost all liquid evaporates and sauerkraut is very tender, stirring occasionally, about 1 hour.
10. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm before serving).