Berner Platte oder Schlachtplatte

Berner Platte or Schlachtplatte

Pane-Bistecca

I don’t think anything could be more Swiss than the Bernese Plate or Butcher’s Plate, as it is also known.

It consists of various meat and sausage products, such as beef tongue, bacon, meat loaf, sausages, gnagi (knuckle of pork), etc. Typically Swiss, served with sauerkraut, red cabbage or dried beans and potatoes, mashed potatoes or spaetzli.

Some History:
The ingredients of the Berner Platte and its historical birth are well documented. When the Bernese defeated the French at the Battle of Neuenegg on 5 March 1798 and returned victorious, a victory celebration had to be organized in the shortest possible time. To this end, the community contributed the best that their supplies had to offer; due to the late winter, mainly preserved food, which was combined into the famous platter. (from Wikipedia)

It’s a powerful meal for cold days! As the days are not yet that cold here in Asia, we helped out with the aircon and invited friends over, some of whom had never eaten anything like this before. Others, on the other hand… …devoured it, knowing that they wouldn’t be served anything as delicious again so soon.

Here I show you how to cook beef tongue and how easy it is to cook gnagi.

Prep time

25 min

Cooking time

4 std

Portions

6-8

Total time

4 std 25 min

Ingredients

For the Ox tongue

1 boiled beef tongue (I buy it already cured, i.e. it has already been treated with curing salt so that the meat remains red. If it is not cured, the meat turns gray-brown).
1 Onion, in pieces
2 Carrots, in pieces
1 Leek, in pieces
1 tbsp Peppercorns
3 Cloves

For the Pork Knuckle

one 800 g pork leg (or 2 times 400 g)
1 Onion, in pieces
2 Carrots, in pieces
Peppercorns
Cloves
1 Bay leaves
1 Broth cube

Instructions

Step 1

Slowly bring the tongue to the boil in a deep pan of water with all the ingredients and simmer for at least 3-4 hours (depending on the size of the tongue). Please do not boil!

Step 2

You can test whether the tongue is soft by pricking it lightly. It should be as soft as butter.

Step 3

Once cooked, peel off the outer skin. It is easy to peel off when the tongue is properly cooked. Cut into slices and serve hot. It can also be served thinly sliced cold.

Step 4

Gnagis are cured legs, feet, ears, tails and snouts, in short feet and head parts of the pig including bones and rind.

Step 5

Pour the gnagi into cold water, add all the ingredients and bring to the boil slowly. With a large gnagi like this, I had to simmer it for 4 hours, but 2-3 hours is enough for smaller ones. The rind must be nice and soft! Serve hot.

Step 6

I have served it with roasted pork chipollata, boiled Vaudois saucisson, meat loaf, sauerkraut, dried beans, red cabbage, potatoes or mashed potatoes.