Kassler with Potatoes and Bell Peppers

Ingredients

• 600 g Potatoes
• 1 large onion
• 2 Garlic cloves
• 1 Tbsp clarified butter
• 600 g Kassler (smoked pork roast)
• 2 tsp oil
• paprika powder
• 2 red bell peppers
• 1 green bell pepper
• 200 ml meat broth (from a jar)
• 100 ml dry white wine
• Salt
• Pepper
• 1 tsp thyme
• 2 sprigs fresh marjoram

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Peel the onion and garlic; halve the onion into rings, slice the garlic thinly. Heat clarified butter in a large roasting pan and sauté the vegetables until translucent.

2. 2.

   Wash the Kassler and pat dry; cut a diamond-shaped pattern into its fat layer. Mix paprika powder with a little oil and brush it over the meat. Place it in the pan and sear all sides well. Add wine and a splash of broth, cover, and bake at 160 °C for about 45–50 minutes. (Alternatively, microwave at 850 W without liquid for 8 minutes, then at 440 W with liquid for 20 minutes, adding the peppers in the last 5 minutes.)

3. 3.

   Halve the bell peppers, remove seeds, wash, and cut into strips. Season with thyme, salt, and pepper, and arrange around the meat in the pan. Pour over the remaining broth. Raise the temperature to 200 °C and bake uncovered for 8 minutes until finished. Sprinkle fresh marjoram leaves before serving.