Kasseler minute steaks on sweet potatoes and vegetables in a brunch hamburger-style sauce

Ingredients for 2 servings:

• 2 minute steaks of pork (Kasseler minute steaks), approx. 150 g
• 200 g spread (brunch hamburger style)
• 180 g sweet potatoes
• 100 g runner beans
• 200 g carrot(s)
• 80 g leek
• 1 onion(s), red
• 1 clove(s) garlic
• 120 ml vegetable stock, depending on the desired sauce consistency up to 150 ml
• Salt
• Black pepper, freshly ground
• Chili flakes, from the mill
• Thyme, some fresh sprigs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 40 minutes

Recipe for a 1.5 l slow cooker, 120 watts

Place the entire brunch into the ceramic pot, mix well with the stock, and set on HIGH. Peel the sweet potatoes, cut into small cubes, and add to the pot. Peel the onion, halve, and thinly slice, and add to the pot. Peel the garlic, cut into thin slices, and add to the pot. Peel the carrots, halve or quarter them, slice, and add to the pot. Trim the beans, cut them into diamond shapes, and add to the pot. Halve the thicker leeks first, and slice the thinner ones, and add to the pot. Stir everything well every now and then. Once all the vegetables are in the pot, decide whether you want to stir in a little more stock. Season to taste with salt, pepper, and chili. Season carefully, though, as the brunch spread already has its own flavor. Place the smoked pork steaks on top of the vegetables and cover with thyme sprigs. Cover and cook on HIGH for 1 hour. After 1 hour, turn the meat over in the pot, put the lid back on, and set the heat to LOW for 4 hours. After 2 hours, you can turn the meat again, but it’s not necessary. At the end of the cooking time, test the vegetables for tenderness; each pot reacts differently. Season the vegetables to taste, arrange them on a plate with the meat, garnish, and serve.