Kasselerbraten from the tin

Name: Kasselerbraten from the tin
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 7
Ingredients: 2 kg Roast Kasselerkotelettbraten with bone; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 800 g Potatoes; 4 Carrots; 200 g Shallots; 300 g Mushrooms; 1 collar Thyme; 1/2 bunch Oregano; 7-10 Tbsp Salt

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
95 mins

TOTAL TIME
95 mins

Ingredients

Servings: 7

2 kg Roast Kasselerkotelettbraten with bone
3 TABLESPOONS Oil
7-10 Tbsp Pepper
800 g Potatoes
4 Carrots
200 g Shallots
300 g Mushrooms
1 collar Thyme
1/2 bunch Oregano
7-10 Tbsp Salt

Directions

1
Wash the roast and pat dry. Coat with oil and season with pepper. Place on a deep baking tray. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours.
2
Turn several times. In the meantime, peel and wash the potatoes. Peel and wash carrots and cut them diagonally into slices. Peel shallots and halve them according to size. Clean, wash and halve the mushrooms.
3
Wash the herbs, dab dry, pluck leaves from the stems and chop. Season prepared vegetables with salt and pepper and sprinkle with remaining oil. Put potatoes on the tray 30 minutes, carrots and shallots 20 minutes before the end of cooking time.
4
Add mushrooms and herbs for the last 10 minutes.