Kaiserbraten from the Roman pot

Ingredients for 4 servings:

• 1 kg Kasseler (Kaiserfleisch), lean, but neck etc. is also fine
• 4 onions, sliced ​​or diced
• 3 garlic cloves, peeled and crushed
• 12 small potatoes, peeled
• 1 pack of sweet cream
• 2 tsp broth, instant
• 2 tbsp mustard
• Pepper, from the mill
• Salt, coarse
• 1 tsp sweet paprika powder
• ½ tsp paprika powder, hot or cayenne pepper
• 2 tsp flour
• e.g. water or white wine
• n. B. Cognac

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

works just as well in the tagine or in the roasting bag, is always super tender and juicy

First, fill the earthenware pot with water and prepare everything in the meantime. Remove the meat from the refrigerator, chop the onions, peel and mash the garlic. Peel the potatoes. First, add the onions to the earthenware pot, season generously with salt, pepper, and both types of paprika, and sprinkle over the granulated stock. Add the garlic and stir everything well. Brush the underside of the meat with some of the mustard, season well with pepper and salt, and place this side down on the onions. Then do the same for the remaining sides of the meat. Finally, arrange the potatoes around the meat. Sprinkle a little coarse salt over the potatoes. Cover and place in the oven at 175°C for about 1 hour. Then pour the cream over the potatoes, put the lid back on, and place in the oven for another hour. So – take out the pot, take out the meat, and wrap it in aluminum foil. Take out the potatoes and cover and place them in the switched-off oven to keep warm. Keep the meat warm in the oven as well. Transfer everything that’s still in the Roman pot to a saucepan, sprinkle in the flour, and blend with a hand blender, then boil for 2 to 3 minutes to see the consistency. If it’s too thick, add either water or wine, blend again, and bring back to a boil. Add a little cognac, if desired, season to taste, and you’re done. I serve everything separately in individual bowls with a green, sweet and sour salad. To prepare in a roasting bag: Add everything at once, seal, and of course, don’t open it halfway through—just roast for a little less time at the same temperature and then bring the sauce to a boil in a separate pot. To prepare in a tagine: Just as in a Roman pot, perhaps grease the bottom a little. Tip: If you have any leftovers, the roast tastes better than boiled ham on bread!