Entree: Switzerland – German Swiss – Berner Platte (Hearty communal platter of boiled and smoked meats and sausages served with preserved vegetables and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 35 min

Ingredients

- 1 smoked pork hock, approx. 2 lb (900 g)
- 1 lb (450 g) smoked pork belly
- 4 smoked Swiss sausages (Schüblig or similar), approx. 4 oz (115 g) each
- 1 lb (450 g) cured or smoked beef brisket
- 8 oz (225 g) dried white beans (navy or cannellini), soaked overnight and drained
- 2 lb (900 g) sauerkraut, rinsed and drained
- 2 lb (900 g) waxy potatoes (Yukon Gold or new potatoes)
- 1 large onion, about 8 oz (225 g), peeled and coarsely chopped
- 2 medium carrots, about 6 oz (170 g), peeled and chopped
- 2 tbsp (30 ml) butter
- 1 cup (240 ml) dry white wine (optional)
- 4 cups (960 ml) water or unsalted chicken/beef broth, plus more as needed to cover meats
- 1 tbsp (8 g) juniper berries, lightly crushed
- 4 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (5 g) caraway seeds (optional, traditional with sauerkraut)
- Salt to taste
- 1/2 cup (120 g) coarse mustard for serving
- Rye or country bread for serving

Instructions

1. Step 1: Drain soaked beans and place in a large pot with 2 cups (480 ml) water or broth, 1 bay leaf, half the juniper berries, and a small pinch of salt. Bring to a simmer and cook gently until beans are nearly tender, about 45–60 minutes; add more liquid if needed. Drain and set aside.
2. Step 2: In a second large pot large enough for the meats, add the pork hock, pork belly, cured beef brisket, whole peppercorns, remaining juniper berries, 2 bay leaves, chopped onion, carrots, and enough water or broth to cover the meats (about 4 cups/960 ml). Bring to a gentle simmer, skim any foam, then cover and simmer until meats are tender, about 1½–2 hours.
3. Step 3: While meats simmer, place the sauerkraut in a saucepan with 1/2 cup (120 ml) white wine (or water), caraway seeds if using, and a pinch of salt. Simmer uncovered for 20–30 minutes to mellow its sharpness; keep warm.
4. Step 4: Peel and boil the potatoes in salted water until tender, about 15–20 minutes depending on size. Drain and keep warm.
5. Step 5: When meats are tender, remove them briefly. Add the par-cooked beans to the meat pot along with the sauerkraut (or you may keep sauerkraut separate and add at plating). Return the meats to the pot or arrange on a large serving platter; ladle some of the cooking liquid over the sauerkraut and beans to moisten and warm everything together for 10–15 minutes so flavors mingle.
6. Step 6: Slice larger cuts (pork belly, brisket) and arrange with whole sausages, potatoes, sauerkraut, and beans on a large platter or wooden board. Serve hot with coarse mustard and rye or country bread. Leftovers reheat well in the cooking liquid to retain moisture.