Bernese Platter

100 g dried green beans

water

for soaking

500 g beef topside

beef silverside or bottom round

150 g celeriac

in pieces

2 onions

in pieces

2 carrots

in pieces

1 stalk leek

in pieces

½ bunch mixed herbs

(e.g. parsley, lovage, thyme)

1 bay leaf

5 peppercorns

2 cloves

3 juniper berries

500 ml beef bouillon

1 red onion

finely chopped

½ tsp salt

a little pepper

400 g raw sauerkraut

or raw sauerkraut turnips

50 ml white wine

1 onion

finely chopped

3 juniper berries

crushed

½ tsp salt

a little pepper

500 g large potatoes

peeled

300 g smoked pork

(e.g. cured pork ribs or rolled ham)

300 g smoked bacon in one piece

1 Bernese tongue sausage

3 sprigs of savory

leaves only

Place the dried beans in a bowl and completly cover with water, then cover the bowl and soak for approximately 8 hours or overnight. Drain, and place on a stainless steel tray.

Arrange the meat and all ingredients up to and including the cloves in an ovenproof dish. Pour in the bouillon, ensuring the meat is covered. Place the dish on a wire shelf and insert into the cooking space on a higher shelf position.

Mix red onion, salt and pepper with the dried beans, and spread them over half of the tray. Mix the sauerkraut with the remaining ingredients up to and including pepper, and spread over the other half of the tray. Arrange the potatoes, pork, and bacon on top of the vegetables, and place the tray in the lower shelf position of the cooking space beneath the boiled meat. Steam at 100 °C for approximately 1 hour and 25 minutes. During the last 35 minutes, add the tongue sausage to the vegetable tray. When done, remove both the dish and tray, slice the boiled beef, pork, bacon and sausage into thin slices, and serve with the dried beans, sauerkraut and potatoes. Sprinkle with a little savory before serving.

Steaming 100 °C for 50 Mins

Insert additional food.

Steaming 100 °C for 35 Mins