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Kaiserbraten with mustard crust in beer broth

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Ingredients for 4 servings:

  • 1 kg Kasseler (Kaiserbraten)
  • 210 g coarse mustard, old style
  • 1 liter pilsner
  • 1 onion(s)
  • black pepper, freshly ground
  • Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

I like to prepare the mustard-coated roast the night before so the mustard can penetrate better. Season the Kaiserbraten with pepper and paprika on all sides. Make several diagonal cuts 2-3 cm deep on the top and bottom of the roast. Fill the cuts with mustard and place the roast in a roasting tin. Coat the roast with the remaining mustard. The next day, add the onion and beer and place the tin in the oven. Braise the roast at 175 degrees Celsius (350 degrees Fahrenheit) with top/bottom heat for 75-90 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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