Caribbean Kasselerbraten

Name: Caribbean Kasselerbraten
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 Organic Lime; 1 piece(s) (approx. 3 cm) Ginger; 1–2 red chillies; 3 TABLESPOONS Rum; 3 slightly heaped tablespoons of brown sugar; 1.5 kg Kasselerkotelett (piece; boneless); 1.5 kg Potatoes; 1 (approx. 1.2 kg) Pineapple; 2 Federation Spring onions; 1⁄4 l Vegetable broth (instant); 2 (20 g) slightly heaped Tbsp; 7-10 Tbsp Cornstarch; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 7-10 Tbsp Sweet peppers; 7-10 Tbsp coarse sea salt

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 Organic Lime
1 piece(s) (approx. 3 cm) Ginger
1–2 red chillies
3 TABLESPOONS Rum
3 slightly heaped tablespoons of brown sugar
1.5 kg Kasselerkotelett (piece; boneless)
1.5 kg Potatoes
1 (approx. 1.2 kg) Pineapple
2 Federation Spring onions
1⁄4 l Vegetable broth (instant)
2 (20 g) slightly heaped Tbsp
7-10 Tbsp Cornstarch
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
7-10 Tbsp Sweet peppers
7-10 Tbsp coarse sea salt

Directions

1
For the seasoning paste, wash lime hot, grate dry and grate the peel thinly. Peel ginger. Clean, wash and seed the chilli. Chop both finely. Mix everything with rum and sugar. Dab meat dry and place on the fat pan of the oven.
2
Coat meat with prepared paste. Roast in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 1⁄2 hours. Pour on some water if necessary.
3
In the meantime, wash the potatoes and cook for about 20 minutes. Clean and peel the pineapple, cut it into quarters lengthwise and remove the woody stalk. Cut pineapple into pieces. Clean, wash and chop spring onions.
4
Drain the potatoes, rinse and peel.
5
Distribute the pineapple and spring onions around the roast after about 40 minutes. Approx. 15 minutes before the end of the roasting time add broth and 1⁄4 l water. Cut the potatoes into thick slices.
6
Remove the roast and vegetables from the tray and keep warm. Pour the roast stock through a sieve into a pot and bring to the boil. Mix starch and 4 tablespoons of water. Bind the stock with it and simmer for about 5 minutes. Season to taste with pepper.
7
Fry the potatoes in a pan in 2-3 portions in hot clarified butter all around for about 5 minutes until crispy. Season with paprika and sea salt. Arrange everything and add the sauce.