Braised smoked bacon with mustard

A jar of sauerkraut is the quick and easy accompaniment to Mark Sargeant's juicy slab of slow-cooked bacon
By Mark Sargeant
Braised smoked bacon with mustard
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 slab smoked bacon, about 750g
  • 4 medium carrots, peeled
  • 2 large onions, quartered
  • 1 bouquet garni
  • 2 tbsp creme fraiche
  • 1 tbsp grain mustard
  • 1 jar sauerkraut
  • bunch watercress


1. Place the bacon, carrots, onions and bouquet garni in a large pan and cover with cold water. Bring to the boil, then skim and simmer gently for 2 hours, until the bacon is soft and tender.

2. Gently remove the bacon from the liquid and cut and trim it into 4 nice pieces. Take a ladle of the liquid and place in a small saucepan. Bring to the boil and reduce by half. Stir in the crème fraîche and mustard.

3. Meanwhile, warm the sauerkraut in another small saucepan. Place a mound of it in the centre of each warmed serving bowl and add a piece of carrot and a piece of onion to each. Sit the bacon on top of the sauerkraut.

4. Pour the mustard sauce over the bacon, garnish with watercress and serve.

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