Ingredients with Measurements:
- 2 lbs Kassler (smoked pork loin)
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 bottle (12 oz) beer
- 1 cup chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven, heat olive oil over medium-high heat. Add sliced onions and garlic, and sauté until onions are soft and translucent.
3. Add Kassler to the pot and brown on all sides.
4. Pour in beer and chicken broth. Add bay leaves, thyme, salt, and pepper.
5. Bring to a simmer, then cover with the lid and transfer to the oven.
6. Bake for 1 1/2 to 2 hours, or until Kassler is tender and cooked through.
7. Remove from oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Sodium: 1200mg
Substitutions for ingredients:
- Kassler can be substituted with other smoked pork loin or ham.
- Chicken broth can be substituted with vegetable broth or water.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use different types of beer for different flavor profiles.
- Add a tablespoon of mustard or honey for a tangy or sweet twist.
Tips and tricks:
- Brown the Kassler well before braising to develop a deeper flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the Kassler rest before slicing to prevent the juices from running out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve sliced Kassler with the braised onions and sauce on top.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the Kassler is tough, it may need to cook longer.
- If the sauce is too thin, simmer on the stovetop to reduce and thicken.
Food safety advice:
- Make sure the Kassler is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Kassler is a traditional German smoked pork loin.
Flavor profiles:
The beer and chicken broth create a savory and slightly sweet sauce that complements the smoky flavor of the Kassler.
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: German