Corned Beef With Sauerkraut In White Wine

• 5 lb. corned beef brisket, first cut
• 12 juniper berries
• 1 small bay leaf
• 1/4 tsp. leaf thyme
• 8 sprigs parsley
• 1/4 lb. sliced bacon (small dice)
• 1 large Spanish onion, minced fine
• 2 large cloves garlic, minced fine
• 27 oz. can sauerkraut
• 1 1/2 c. dry white wine
• 2 c. chicken broth
• 6 medium size potatoes
• 12 medium size carrots

1. Soak corned beef in cold water overnight in refrigerator. Drain and cover with fresh water.
2. Bring to a boil; reduce flame and simmer, covered, about 2 hours.
3. It will be about half done. Remove corned beef from pot, discarding cooking liquid.
4. Place juniper berries, bay leaf, thyme and parsley on a square of cheesecloth and tie to make a bouquet garni.
5. Put bacon, onion and garlic in the pot and saute until onion turns yellow, not brown. Return corned beef to pot.
6. Add sauerkraut and juice in the can (do not wash sauerkraut).
7. Add bouquet garni, wine and chicken broth. Stir well.
8. Simmer over low heat, stirring occasionally, until corned beef is almost done, about 1 1/2 hours.
9. Peel potatoes. Peel carrots and cut crosswise into 1-inch chunks.
10. Add potatoes and carrots to pot.
11. Continue to cook until corned beef and vegetables are tender.
12. Remove bouquet garni.
13. Serves six.

corned beef brisket, berries, bay leaf, thyme, parsley, bacon, spanish onion, garlic, sauerkraut, white wine, chicken broth, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459054 (may not work)