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."
 
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Ready In:
1hr 15mins
Ingredients:
7
Serves:
10
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ingredients

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directions

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

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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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