Glazed Kasselerbraten with cherry jam and green pepper

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Wash the meat and dab dry. Season meat with pepper and paprika all around. Coat with mustard. Put meat and onions on a fat pan of the oven. Pour on 300 ml water. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. In the meantime, roughly chop the pepper. Stir jam until smooth. Mix jam and pepper. Approx. 20 minutes before the end of the baking time, coat the roast evenly with the jam and add another 300 ml of water

2. 2

   Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Clean, wash and cut off the Romanesco florets. Pour into boiling salted water and cook for 12-15 minutes. Heat milk and 50 g butter. Drain potatoes, add hot milk mixture and mash with a potato masher. Season with salt and nutmeg and keep warm

3. 3

   Heat 25 g butter, pour off Romanesco and toss in the butter. Keep warm. Remove meat from the oven. Pour the meat through a fine sieve, put it in a small pot, bring it to the boil, let it simmer for 2-3 minutes and season with salt and pepper

4. 4

   Cut the roast open and arrange on a plate with some stock. Add mashed potatoes and Romanesco in bowls

5. 5

   Picture 01: Garnish with chervil

6. 6

   Preparation time approx. 1 hour 20 minutes

Nutrition Facts

KCAL
570 kcal

CARBS
50 g

FATS
18 g

PROTEINS
52 g