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Kassler Rib Roast or Smoked Pork Loin

4 servings

Ingredients

• 1 pcs Kassler (rib piece, neck, or shoulder)
• 0.5 l water
• potato flour (a little)
• red wine (a little)

Instructions

1. Kassler roast is best prepared from the rib piece that still has the tenderloin or filet attached, or from a piece of neck or shoulder.
2. Wash thoroughly with cold water and start cooking with about ½ liter of boiling water, placing it in the pan with the meat side down first.
3. When it is almost cooked through, turn the roast and continue to brown.
4. Initially use moderate heat and baste diligently.
5. A smaller piece braises better in a pot: first brown in butter, then finish cooking with a little boiling water.
6. Thicken the finished sauce with potato flour.
7. A little red wine added at the end makes it particularly flavorful.
8. Kassler roast is served warm or cold.

Modernized from a treasured 19th-century German cookbook.