Ingredients
1 1/2 pounds boneless beef shortribs, dried, cut into 1 " cubes, salt and peppered
1 1/2 pound boneless port shoulder or short ribs, dried, cut into 1" cubes, salt and peppered
2 links smoked kielbassa, cut into coins
8 cloves garlic
2 tablespoon whole carraway seeds
2 teaspoons ground allspice
1 piece onion chopped
5 sticks carrots shredded
3/4 head red cabbage sliced thin
1 pound fresh refrigerated sauerkraut, drained
4 pieces bay leaves
1 loaf black rye bread to accompany
Preparation
see last step first and put all the meat in the crock pot while preparing the rest after searing the ke-bassa, leave the fat in the pan, putting the k-bassa in the crock pot with the other meat, and add the garlic to cook then add the caraway and allspice, stir til fragrant, add the onion and salt and cook til onion is soft - 10 min
add the carrots, tomatoes, sered meat and juices, and heat high. When it boils add the kraut and the cabbage, cook till cabbage is wiltd and pour all this into the crock pot
place on high in crockpot for 2 hours, then reduce to low for at least 6 hours til meat is falling apart.
serve with rye bread
sear each batch of meat for 2 min per side. Add 1/2 C water to pan after beef then pork to scrape off the bits on the bottom of the pan. Pour this over the meat. Be sure to clean the pan out between meat types and place new clarified butter in the pan at least 1 TBSP
