for 6 person

Boiled meat

5 dl	water
1	onion, along with 1 bay leaf and 1 clove
2	carrots, cut into slices 1cm thick
1 sprig	rosemary
2 tsp	salt
300 g	boiling beef (e.g. neck, rib)

Beans

1 tbsp	butter
1	onion, finely chopped
150 g	dried beans
7 dl	beef bouillon
1	tongue sausage (approx. 300)

Boiled potatoes

500 g	waxy potatoes, cut into cubes
	salted water, boiling
25 g	butter
½ bunch	chives, finely chopped

Bernese platter

1 tsp	oil
1	onion, finely chopped
400 g	raw sauerkraut
2 dl	white wine
4	juniper berries, crushed
300 g	smoked bacon
250 g	smoked ribs (e.g. neck, loin)
2 dl	beef bouillon

How it's done

Boiled meat

Bring the water to the boil along with the onions, carrots and rosemary, season with salt. Reduce the heat. Add the meat, cover and leave to infuse just below the boil for approx. 2 hours.

Beans

Heat the butter in a pan. Sauté the onion, add the beans and cook briefly, pour in the stock and bring to the boil. Cover the beans and simmer for approx. 30 mins. until almost soft. Add the sausage, simmer for a further 20 mins.

Boiled potatoes

Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, return to the pan. Add the butter and chives, mix together.

Bernese platter

Heat the oil in a pan. Sauté the onions, add the sauerkraut and sauté for approx. 3 mins, pour in the wine and bring to the boil, reduce the heat. Add the juniper. Place the bacon and ribs on top and cover with a little sauerkraut. Pour in the stock, cover and simmer for approx. 30 mins.

Plate up the beans, sauerkraut and potatoes, slice the meat, bacon and sausage, and arrange them on top.

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