Berner Platte Recipe

Berner Platte

If you are a fan of meat dishes and feel very hungry, then you will love Swiss specialties called berner platte. This food consists of various kinds of meat and sausages. The meat used is usually beef, ham, smoked meat, smoked beef and pork tongue, ribs, pork, pork meat and pork shoulder, and bone marrow. This food is usually served with potatoes and beans.

Berner Platte was first made on March 5, 1798 after Bernese defeated the French army at Neuenegg. To celebrate it they have a big party with everyone bringing whatever food they want, so that the food is very diverse.

Ingredients :

  • 1 tablespoon of pork fat or simmered butter
  • 1 large onion, cut into strips
  • 1 kg of sauerkraut
  • 5 - 6 juniper berries
  • 1 dl white wine
  • 750 gr Rippli or Laffli (Schüffeli)
  • 500 g lard from the smoke
  • 1 beef tongue, smoked
  • 1 Bernese tongue sausage
  • 3 - 4 Gnagi
  • 1 - 2 Schweinsöhrli or Schwänzli
  • 500 gr beef to the boil
  • 500 grams of soup bones
  • 1 carrot
  • 1 piece of celery

How to make:

1. Fry the sliced ​​onions in pork fat or butter without taking on color. Add the well-pressed sauerkraut and juniper berries, turn several times and deglaze with wine and 3 dl of water.

2. Add bacon and rippli. Cover and let it cook in the oven or on the stove for 1 ½ hours. The cooking time depends on the size and quality of the pieces of meat. Therefore check several times so that the meat does not overcook. 20 minutes before the end of the cooking time, put the sausage under the cabbage and cook with it.

3. In a separate pot, leave the beef tongue in unsalted water for 3 - 4 hours. After half the cooking time add Gnagi, Öhrli or tail.

4. Also prepare the beef separately with soup bones and vegetable garnish.

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