Berner Platte — Print Recipe — The Culinary Codex

A grand Bernese platter of assorted cured and smoked meats with sauerkraut, green beans, and boiled potatoes, celebrating Bern's historic military victory.

Ingredients

400g smoked beef tongue
300g beef brisket, cured
4 beef sausages
500g sauerkraut, rinsed
300g green beans, trimmed
6 medium potatoes, peeled
2 bay leaves
6 juniper berries
1 onion, studded with cloves
Salt and pepper

Instructions

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.
2 After 1.5 hours, add potatoes to the broth.
3 In a separate pot, warm the sauerkraut with a ladleful of the cooking broth for 20 min.
4 Steam green beans until tender-crisp, about 8 min.
5 Grill or pan-fry beef sausages until browned.
6 Slice tongue and brisket. Arrange all meats on a large platter.
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.