Summary

Ingredients

• 1 kg Kasseler cutlet (s), loosened
• 1 can pineapple in pieces (580 ml)
• 1 medium onion (s)
• 1 tablespoon clarified butter
• 1 can sauerkraut
• 1 tablespoon juniper berries
• 100 ml water
• Salt and pepper, whiter
• 1 bunch parsley
• 2 tablespoon honey
• 2 tablespoon mustard, grainier
• 375 ml water for the roast set
• 100 g whipped cream
• 3 tablespoon sauce thickener, dark

Print Recipe Pin Recipe

Instructions

1. Wash the meat and pat dry. Fry in a hot oven at 150 ° C for approx. 1 1/4 - 1 1/2 hours.
2. Drain the pineapple and collect the juice. Chop the onion and sauté in the hot fat. Add the sauerkraut, pineapple and juniper berries. Deglaze with 100 ml of water and pineapple juice, bring to the boil. Cook for about 30 minutes, then season. Wash and chop parsley and mix with honey and mustard. Brush the roast with it after approx. 50 minutes.
3. Remove the roast, dissolve the roast set with 3/8 l water. Bring to the boil with cream and bind with a sauce thickener. Season to taste and serve everything.