A grand Bernese platter of assorted cured and smoked meats with sauerkraut, green beans, and boiled potatoes, celebrating Bern's historic military victory.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: mustard, cornichons
Accompaniments: mustard, dark bread
Instructions
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1
Place beef tongue and brisket in a large pot, cover with cold water. Add bay leaves, juniper berries, and clove-studded onion. Simmer gently for 2 hours.
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2
After 1.5 hours, add potatoes to the broth.
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3
In a separate pot, warm the sauerkraut with a ladleful of the cooking broth for 20 min.
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4
Steam green beans until tender-crisp, about 8 min.
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5
Grill or pan-fry beef sausages until browned.
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6
Slice tongue and brisket. Arrange all meats on a large platter.
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7
Surround with mounds of sauerkraut, green beans, and potatoes. Serve with mustard.
Did You Know?
The Berner Platte was first served in 1798 to celebrate Bern's victory over invading French forces, and it has been a celebratory feast ever since.
Chef's Notes
Equipment Tips
- large pot
- serving platter
- steamer
Garnishing
mustard, cornichons
Accompaniments
mustard, dark bread
The Story Behind Berner Platte
The Berner Platte was created on March 5, 1798, when the citizens of Bern celebrated their military victory over Napoleon's forces by pooling whatever meats and provisions they could find into one grand platter. The tradition stuck, and this magnificent mixed meat dish became the ceremonial feast of the canton of Bern, served at official functions and family celebrations alike.
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