200 g beef (e.g. neck, sirloin, shoulder, or ribeye)
300 g pork neck (collar)
200 g veal shoulder, or pork if unavailable
1 kg sauerkraut
50 g dried porcini mushrooms
1 litre water
1 bay leaf, 2 allspice berries, 4 peppercorns
salt and pepper
125 g prunes
1 tart apple
Preparation
Put the bacon, cut into about 1.5 cm cubes (skin and any cartilage removed beforehand), into a large heavy-bottomed pot. Fry over low heat, covered, for about 10-15 minutes until it renders fat and turns golden, stirring occasionally.
Add the meat cut into about 2 cm cubes (beef, pork neck, and shoulder). Add 1/2 teaspoon salt, 1/4 teaspoon ground pepper, and fry, covered, over medium heat for about 20 minutes, until the meat is browned and nicely seared on all sides, stirring 2-3 times.
Increase the heat and start adding the sauerkraut, squeezed dry, gradually, cooking uncovered the whole time.
Add the dried mushrooms broken into pieces, the bay leaf, allspice berries, and peppercorns. Then pour in boiling water, stir, and bring to a boil.
Reduce the heat, cover, and cook for about 1 hour, stirring occasionally. Let cool and set aside in a cold place.
