After the battle, came the feasting. With usual Swiss efficiency, the townspeople and farmers brought forth everything they had preserved in their storehouses throughout the winter. Choice Bernese sausages, smoked pork, tongue, and other fine meats all occupied a place on the platter, which was garnished with potatoes, sauerkraut, and dried green beans.  (The celebrations wouldn’t have lasted too long however, because on the very same day, less than 30 kilometres north and despite valiant attempts, the Bernese army lost the Battle of Grauholz and succumbed to the French.)

Servings: Squad of 10

INGREDIENTS

For the meat:

1 each carrot, leek, and celery, chopped
bay leaf
5 cloves
500 g Siedfleisch (boiling beef)
1 smoked cow’s tongue (optional)
knob of butter
onion, chopped
250 ml white wine
500 g raw sauerkraut
4 juniper berries, smashed
500 g Rippli (smoked pork loin)
500 g Speck (smoked bacon)
500 g Berner Zungenwurst (pork and beef sausage)

For the potatoes:

1 kg waxy (festkochend) potatoes
1 tsp salt

For the beans:

150 g Dörrbohnen (dried green beans)
1 tbsp butter
half an onion, minced

STEPS

For the meat:

1) Fill a large pot with water, add the vegetables and seasonings and bring to a boil. Lower the heat, add the Siedfleisch and tongue and simmer for about two hours.

2) Meanwhile, in another large pot, melt the butter, then add the onion and fry until softened. Add the wine, bring to a boil, and then add the sauerkraut and juniper berries. Lay the Rippli and Speck on top, cover, and cook on low for about an hour. Then add the Berner Zungenwurst to the sauerkraut and continue to cook for an additional 30 minutes.

For the potatoes:

1) Scrub and peel your potatoes, removing any sprouted bits and green spots. You can leave them whole or cut them into halves or quarters if they are very big.

2) In a large pot, bring a litre of  water to a boil and add 1 tsp salt and the peeled potatoes (the water should just cover them).

3) The cooking time will really depend on the size and variety of your potatoes, though it will generally take around 15 minutes. The best test is to prick them with a sharp knife and when they easily slide off the knife they are cooked.

4) Once the potatoes are cooked, drain the water and let them sit in the pot until you are ready to serve. (If desired, you can add a little butter).

For the beans:

1) Cook in simmering, unsalted water for about 30 minutes. Drain and rinse with cold water.

2) Fry the onion in a bit of butter, add the beans, and cook for an additional 20 minutes.

To serve:

1) Remove the Siedfleisch and tongue from the liquid and slice (if desired, you can use the leftover boiling liquid as stock, just season to your liking).

2) Remove the Rippli, Speck and Zungenwurst from the pot and slice.

3) Remove the juniper berries from the sauerkraut and plate the sauerkraut on a large platter. You can plate the meat on top, or on the side, then add the beans and the potatoes.

4) Feast!