Glazed Kassler

Ingredients

• 800 g Kassler (boneless, cut in diamond pattern)
• 1 onion
• 2 tbsp clarified butter
• 150 ml vegetable broth (instant)
• 3 tbsp liquid honey
• 2 tbsp sweet-spicy red chili sauce (ready-made)
• Salt
• Pepper (freshly ground)
• 150 g onions
• 2 Garlic cloves
• 300 g red bell peppers
• 300 g green bell peppers
• 300 g tomatoes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 1 tsp Sweet paprika powder
• sugar
• 800 g potatoes (firm, boiled)
• 1 onion
• 4 tbsp nut oil
• 3 tbsp white wine vinegar
• 125 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• sugar
• 2 Celery stalks
• 0.5 bunch flat-leaf parsley
• 0.5 glass cornichons (drained weight ~100 g)

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Peel and roughly cube the onion. Heat clarified butter in a roasting pan. Place Kassler, arrange onions around it, pour broth, and roast in preheated oven for about 40 minutes.

3. 3.

   For the vegetable medley, peel onions and cut into rings. Peel garlic and finely dice. Wash bell peppers, remove stems, halve, deseed, strip white membranes, and chop. Briefly blanch tomatoes, cool, peel, quarter, deseed, and slice. Heat oil in a pot. Sauté onions and garlic, then remove. Brown pepper pieces in the fat, stir for 5-6 minutes. Add tomatoes and onion-garlic mixture. Deglaze with vinegar. Remove from heat and let vegetables cool slightly. Season with salt, pepper, paprika powder, and a pinch of sugar.

4. 4.

   For potato salad, wash potatoes and boil with skins on. Dice onion, sauté in hot oil until translucent. Deglaze with vinegar, add broth, and warm. Season with salt, pepper, and sugar. Peel potatoes, slice, and pour hot onion-broth over them. Cover and chill.

5. 5.

   Clean celery, wash, thinly slice. Wash parsley, finely chop leaves. Drain cornichons and slice thinly. Mix all into potato salad. Keep covered until serving.

6. 6.

   Whisk honey with chili sauce and brush onto the roast. Increase oven temperature to 225°C and bake for an additional 15 minutes.

7. 7.

   Serve by removing Kassler from the pan, seasoning with salt and pepper, slicing, and presenting with potato salad and roasted vegetable medley.