Caribbean Kasselerbraten from the tin with pineapple and spring onions

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Directions

1. 1

   Wash lime hot, grate dry, grate peel thinly. Peel ginger and chop finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely. Mix prepared ingredients, rum and 3 tbsp. sugar. Wash meat, dab dry and rub with prepared paste. Place on the fat pan of the oven and cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 1 1/2 hours

2. 2

   In the meantime, wash the potatoes and cook them in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Clean and peel the pineapple, cut it into quarters lengthwise and remove the woody stalk. Cut quarter into slices. Clean, wash and chop the spring onions

3. 3

   Cut the potatoes roughly into slices. Heat clarified butter in a large frying pan and fry the potatoes for about 20 minutes at medium heat, turning them over. Season with paprika and sea salt

4. 4

   About 30 minutes before the end of the cooking time, pour broth onto the fat pan, spread pineapple and Lauc onions around the roast. Cook to the end. Take the roast and vegetables out of the fat pan and keep them warm in the switched off oven. Remove the roast from the fat pan, pour through a sieve into a pot. Stir starch and 4 tbsp. water until smooth. Bring the frying set to the boil and thicken with the starch. Season with pepper and sugar. Arrange roast, vegetables and potatoes. Add sauce

5. 5

   Preparation time approx. 1 hour 50 minutes

Nutrition Facts

KCAL
580 kcal

CARBS
71 g

FATS
9 g

PROTEINS
49 g