Kassler Rippenspeer

Ingredients

• 1 kg Kassler back (with bone)
• 1 onion
• 3 cloves of spice cloves
• 100 g carrots (1 carrot)
• 60 g tomatoes (1 tomato)
• 0.25 apple
• 1 Organic lemon
• 2 Bay leaves
• 2 juniper berries
• 100 g sour cream (24% fat)
• 8 g starch (1.5 tsp)

Instructions

1. 1.

   Wash the Kassler back (Rippenspeer), pat dry, and place bone side down in a roasting pan.

2. 2.

   Boil 250 ml water and pour over the meat. Roast in a preheated oven at 225 °C (convection 200 °C, gas: level 3–4) on the second rack from below for about 15 minutes.

3. 3.

   Meanwhile peel the onion and press the cloves into it. Peel the carrot and cut into large pieces.

4. 4.

   In a small pot bring water to a boil. Cut the tomato stem off in a wedge shape. Briefly drop the tomato into the boiling water, lift with a slotted spoon, shock in cold water, peel and quarter.

5. 5.

   Peel and dice apple quarters. Wash the lemon hot and dry rub it; peel about 5 cm of zest.

6. 6.

   Distribute the pierced onion, carrot pieces, tomato quarters, apple cubes, removed lemon zest, bay leaves, and juniper berries around the Kassler and roast for another 30 minutes.

7. 7.

   During roasting periodically baste the meat with the pan liquid. When the liquid has evaporated, gradually pour in 375 ml hot water and use a brush to loosen the browned bits from the pan’s edges and bottom.

8. 8.

   After roasting remove the meat and wrap it in aluminum foil. Place it in the turned-off oven.

9. 9.

   Remove onion, bay leaves, juniper berries, and lemon zest from the pan liquid. Transfer the liquid and vegetables to a pot, puree, and bring to a boil.

10. 10.

    Add sour cream to the sauce. Whisk starch with some cold water until smooth, stir into the sauce, and let it boil.

11. 11.

    Take the meat out of the foil and add the resulting meat juice to the sauce. Separate the meat from the bone, slice, and serve with the sauce.