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🍽️ Crispy Kassler with Roasted Potatoes and Colorful Peppers

382 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 1 large onion
• 2 garlic cloves
• 1 tbsp clarified butter
• 600 g Kassler
• 2 tsp oil
• paprika powder
• 2 red bell peppers
• 1 green bell pepper
• 200 ml meat broth (from the jar)
• 100 ml wine (white, dry)
• salt
• pepper
• 1 tsp thyme
• 2 sprigs fresh marjoram

Instructions

1. 1. Peel the potatoes and slice them thinly.
2. 2. Peel the onion and the garlic.
3. 3. Halve the onion and cut it into rings.
4. 4. Slice the garlic thinly.
5. 5. Heat ghee (clarified butter) in a large casserole dish.
6. 6. Sauté the prepared vegetables until translucent.
7. 7. Rinse the Kassler meat and pat it dry.
8. 8. Score the fat layer of the meat in a diamond pattern.
9. 9. Mix paprika powder with a little oil.
10. 10. Brush the meat with this mixture.
11. 11. Place the meat into the casserole dish.
12. 12. Sear the meat firmly on all sides.
13. 13. Deglaze the meat with wine and a little broth.
14. 14. Place the lid on the casserole dish.
15. 15. Cook the meat in the oven at 160 degrees Celsius for about 45 to 50 minutes.
16. 16. Halve the peppers and remove the seeds.
17. 17. Wash the peppers and cut them into strips.
18. 18. Season the peppers with thyme, salt, and pepper.
19. 19. Place the peppers around the meat in the casserole dish.
20. 20. Pour in the remaining meat broth.
21. 21. Increase the oven temperature to 200 degrees Celsius.
22. 22. Cook the dish for another 8 minutes without the lid.
23. 23. Sprinkle the finished dish with marjoram leaves before serving.

Nutrition per serving

• kcal: 382
• Protein: 38 g · Fett/Fat: 10 g · Carbs: 30 g