👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: Ensures even cooking for the braise.
2. 2

   In a large oven-safe pot or Dutch oven, melt butter over medium-high heat. Sear the Kasseler on all sides until golden brown.

   💡 プロのコツ: This step adds depth of flavor.
3. 3

   Remove the Kasseler from the pot and set aside. Add the sliced onions, carrots, and celery to the pot. Sauté until softened and lightly browned.

   💡 プロのコツ: Caramelizing the vegetables enhances the sauce.
4. 4

   Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

   💡 プロのコツ: This will help thicken the sauce.
5. 5

   Gradually pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer.

   💡 プロのコツ: Ensure all browned bits are incorporated for maximum flavor.
6. 6

   Return the Kasseler to the pot. Add the smashed garlic, bay leaves, thyme sprigs, crushed juniper berries, and pork broth (or water). The liquid should come about halfway up the side of the meat.

   💡 プロのコツ: Adjust liquid if needed; the meat should not be fully submerged.
7. 7

   Season with salt and freshly ground black pepper. Cover the pot tightly with a lid or foil.

   💡 プロのコツ: Season carefully, as Kasseler is already cured and salty.
8. 8

   Transfer the pot to the preheated oven and braise for 2 to 2.5 hours, or until the pork is tender.

   💡 プロのコツ: The meat should be easily pierced with a fork.
9. 9

   Once cooked, remove the Kasseler from the pot and let it rest for 10-15 minutes before slicing.

10. 10

    While the meat rests, strain the braising liquid into a saucepan, discarding the solids. Skim off any excess fat from the surface.

    💡 プロのコツ: A fine-mesh sieve is recommended.
11. 11

    Bring the sauce to a simmer and reduce it slightly to thicken to your desired consistency. Adjust seasoning if necessary.

    💡 プロのコツ: The sauce should coat the back of a spoon.
12. 12

    Slice the Kasseler and serve hot, generously spooning the red wine sauce over the meat.

    💡 プロのコツ: Traditional accompaniments include boiled potatoes or mashed potatoes and cooked red cabbage.