Kasselerbraten with Sweet‑Sour Cucumber Salad and Horseradish Cream

Ingredients

• 1 kg boneless Kassler roast
• 1 cucumber
• white radish
• 2 carrots
• Salt
• 1 red chili pepper
• 2 limes
• 6 tbsp fruit vinegar
• 2 tbsp honey
• 250 g sour cream
• 200 g yogurt
• 4 tbsp salad mayonnaise
• Lemon juice
• a pinch of sugar
• freshly ground pepper
• 1 piece horseradish root
• 1 box watercress
• Salt

Instructions

1. 1.

   Rinse the Kassler roast and pat dry. Place it in a fat pan on the oven rack. Bake in a preheated oven at 180°C (gas: level 3, convection: 160°C) for about 50 minutes.

2. 2.

   For the sweet‑sour cucumber salad, wash the cucumber, peel the skin off into strips, halve it and remove the seeds. Peel the radish and carrots. Slice everything finely. Sprinkle with a little salt and let stand for 30 minutes. Rinse briefly under cold water and drain on a sieve.

3. 3.

   Slice the chili pepper open, remove the seeds, rinse the shell and dice finely. Wash the limes, dry them, grate the zest, then squeeze out the juice. Mix lime juice with vinegar and honey. Toss the vegetables and lime zest in this dressing.

4. 4.

   For the horseradish cream, whisk together sour cream, yogurt and salad mayonnaise. Season with lemon juice, sugar, salt and pepper. Peel and finely grate the horseradish root. Trim the watercress. Fold the horseradish and watercress into the cream mixture.

5. 5.

   Slice the cooked meat thinly and serve it alongside the sweet‑sour cucumber salad and horseradish cream.