Kassler

Preparation

1. 01

   Bring to the boil over a high heat

   Place 2 litres of water in a large saucepan and bring to the boil. Add the halved onion, carrot, leek greens, bay leaves, peppercorns and salt to the boiling water.

2. 02

   Poach over a low heat

   Carefully place the Kassler slices into the simmering aromatic stock. Reduce the heat and poach for 60-70 minutes, keeping the surface at a gentle simmer (not a rolling boil). The internal temperature of the meat should reach 75°C.

3. 03

   Boil over a medium heat

   Meanwhile, cook the potatoes in a separate saucepan in plenty of salted water for approximately 20-25 minutes until tender. Drain and set aside.

4. 04

   Sauté over a medium heat

   In a separate frying pan, melt the butter and cook the finely chopped shallot over a medium heat for 3-4 minutes until softened.

5. 05

   Cook over a low heat

   Add the drained sauerkraut to the pan. Sprinkle over the sugar and cumin seeds. Cook over a low heat, covered, for 15-20 minutes, stirring occasionally.

6. 06

   Check

   Remove the poached Kassler slices from the pan. Check the centre of a slice with a knife; the meat should be cooked through and the juices should run clear. Transfer to a serving plate.

7. 07

   Serve

   Arrange the Kassler slices on the plate. Serve alongside the sauerkraut and boiled potatoes. Serve the mustard separately in a small bowl.