Kassler

Preparation

1. 01

   Bring to a boil over high heat

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

2. 02

   Poach over low heat

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

3. 03

   Boil over medium heat

   Meanwhile, boil the potatoes in a separate pot of well-salted water for approximately 20-25 minutes until tender. Drain and set aside.

4. 04

   Sauté over medium heat

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

5. 05

   Cook over low heat

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

6. 06

   Check for doneness

   Remove the poached Kassler slices from the pot. Check the center of a slice with a knife; the meat should be fully cooked with clear juices. Transfer to a serving plate.

7. 07

   Serve

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