Braised Kassler

Ingredients

• 1.25 kg pre‑prepared Kassler roast
• Salt
• pepper (ground)
• 3 tbsp oil for frying
• 2 carrots
• 1 onion
• 1 tsp freshly chopped thyme leaves
• 1 bay leaf
• 0.5 tsp caraway seeds
• 250 ml dry white wine
• 250 ml meat broth

Instructions

1. 1.

   Rub the meat with pepper. Heat the oil in a roasting pan and brown the meat all over.

2. 2.

   Peel and dice the carrots and onions, add them to the pan and sauté briefly with the meat. Add thyme, bay leaf, and caraway; pour in wine and broth, lightly season, cover, and braise in a preheated oven at 200 °C (lower rack) for about 1 hour. Occasionally spoon some of the cooking liquid over the meat.

3. 3.

   Serve the finished roast with the vegetables. Pair with boiled potatoes or mashed potatoes.