Sauté the onion cut into strips in lard or butter without letting it take color. Add the well squeezed sauerkraut and juniper berries, turn a few times to the other side and extinguish with wine and 300 ml of water. Add bacon and ribs.
Cover and cook leisurely in the kitchen stove or possibly on the stove for 1 1/2 hours. The cooking time depends on the size and quality of the pieces of meat. Therefore, check a few times so that the meat does not overcook. 20 minutes before the end of the cooking time put the sausage under the cabbage and simmer.
In a separate saucepan, simmer the beef tongue in unsalted water for 3 to 4 hours. After half the cooking time, add the gnagi, ears or tails.
Cook the beef with soup bones and vegetable garnish also separately. Bring the meat broth to the table in advance, according to taste.
Cut the meat into portions, put them over the well-drained cabbage and serve with boiled potatoes. Usually the sauerkraut is served with boiled beans seasoned with chervil, in winter with dried beans.
Our tip: use a bacon with a strong flavor – so you give this dish a special touch!
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