Kassler with Vegetables and Herbs

Ingredients

• 1 kg Kassler cutlet (pre-cooked in pieces, lightly cured)
• pepper (ground)
• 2 onions
• 700 g waxy potatoes
• 2 sprigs Rosemary
• Salt
• 300 ml meat broth
• 2 bulbs fennel
• 2 Apples
• 3 tbsp apple jelly

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Wash the meat, pat dry, season with pepper, and place in a greased roasting pan. Peel the onions, cut into wedges, and arrange around the roast. Roast in the preheated oven for about 1½ hours.

3. 3.

   Peel, wash, and cut the potatoes into bite-sized pieces. Forty-five minutes before the end of cooking, scatter them with rosemary around the roast. Season with salt and pepper, then pour in half of the broth.

4. 4.

   Clean the fennel, remove the core, and slice into thin strips. Wash the apples, quarter them, remove cores, and cut flesh into bite-sized pieces. Mix apples and fennel with potatoes 30 minutes before the end of cooking, add remaining broth. Warm the jelly and brush the Kassler ten minutes before finishing. Taste the vegetables and sauce, slice the Kassler, and arrange on plates with fruit and veg. Garnish with herbs and serve.