← All recipes

🍽️ Kassler in Clay Pot with Herb Crust

554 kcal · 30 min · 4 servings

Ingredients

• 1 kg Kassler
• 2 onions
• 2 carrots
• 0.5 celeriac
• 1 tbsp clarified butter
• salt
• pepper (from the mill)
• 4 juniper berries
• 3 bay leaves
• 150 g herb cream cheese
• 80 g breadcrumbs
• 2 tbsp ground hazelnuts
• 1 tbsp milk

Instructions

1. 1. Submerge the empty clay pot completely in cold water and let it soak.
2. 2. Rinse the meat and pat it dry with a kitchen towel.
3. 3. Peel the onions, carrots, and celery.
4. 4. Cut the peeled vegetables into very small cubes.
5. 5. Heat the ghee (clarified butter) in a frying pan.
6. 6. Sauté the cut vegetables in the hot fat.
7. 7. Season the vegetables with salt and pepper.
8. 8. Stir in the juniper berries and bay leaves.
9. 9. Take the clay pot out of the water and pour off any remaining water.
10. 10. Fill the seasoned vegetable mixture into the clay pot.
11. 11. Place the meat on top of the vegetables in the pot.
12. 12. Place the lid on the clay pot.
13. 13. Place the pot into a cold oven.
14. 14. Set the oven to 220 degrees Celsius with top and bottom heat.
15. 15. Cook the meat for about 90 minutes.
16. 16. Mix the herb cream cheese with the breadcrumbs, nuts, and milk.
17. 17. Season the herb mixture with salt and pepper.
18. 18. Remove the lid from the clay pot.
19. 19. Spread the herb mixture evenly over the meat.
20. 20. Brown the herb crust for about 15 minutes in the oven.
21. 21. Slice the finished meat.
22. 22. Serve the slices.

Nutrition per serving

• kcal: 554
• Protein: 63 g · Fett/Fat: 23 g · Carbs: 22 g