Great way to use inexpensive bone in loin end or rib end roasts, let the meat simmer with the kraut for about 2 hrs. add washed unpeeled potatoes and a hand full of Barley for the last (3rd) hour of cooking, I don't use the caraway(I like it in the thick crusty Jewish or German rye bread I serve with this)or the Garlic. Plenty of Black pepper. Un drained Kraut and water to cover. The meat will fall from the bones and if you let it sit a while it will absorb the cooking liquid and never be dry. My Grandfather loved this, called it"Heaven in a bowl"
I had this for dinner today,,, Grampa was right !
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Great way to use inexpensive bone in loin end or rib end roasts, let the meat simmer with the...