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Kasseler a Roude Wäin
Pork in Red Wine
A hearty and flavorful Luxembourgish dish of pork, typically Kasseler (cured pork loin), braised in red wine with aromatic vegetables and spices.
🧂 Składniki
- 1.2 kg Kasseler (cured pork loin)
- 750 ml Dry red wine(e.g., Pinot Noir or Gamay)
- 2 large Onions(sliced)
- 2 medium Carrots(peeled and roughly chopped)
- 2 medium Celery stalks(roughly chopped)
- 4 cloves Garlic cloves(smashed)
- 2 Bay leaves
- 3 Thyme sprigs
- 5 berries Juniper berries(lightly crushed)
- 250 ml Pork broth or water
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- to taste Salt
- to taste Black pepper(freshly ground)
👨🍳 Instrukcje
- 1
Preheat oven to 160°C (320°F).
💡 Wskazówki profesjonalistów: Ensures even cooking for the braise. - 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.
💡 Wskazówki profesjonalistów: This step adds depth of flavor. - 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.
💡 Wskazówki profesjonalistów: Caramelizing the vegetables enhances the sauce. - 4
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
💡 Wskazówki profesjonalistów: This will help thicken the sauce. - 5
Gradually pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer.
💡 Wskazówki profesjonalistów: Ensure all browned bits are incorporated for maximum flavor. - 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.
💡 Wskazówki profesjonalistów: Adjust liquid if needed; the meat should not be fully submerged. - 7
Season with salt and freshly ground black pepper. Cover the pot tightly with a lid or foil.
💡 Wskazówki profesjonalistów: Season carefully, as Kasseler is already cured and salty. - 8
Transfer the pot to the preheated oven and braise for 2 to 2.5 hours, or until the pork is tender.
💡 Wskazówki profesjonalistów: The meat should be easily pierced with a fork. - 9
Once cooked, remove the Kasseler from the pot and let it rest for 10-15 minutes before slicing.
- 10
While the meat rests, strain the braising liquid into a saucepan, discarding the solids. Skim off any excess fat from the surface.
💡 Wskazówki profesjonalistów: A fine-mesh sieve is recommended. - 11
Bring the sauce to a simmer and reduce it slightly to thicken to your desired consistency. Adjust seasoning if necessary.
💡 Wskazówki profesjonalistów: The sauce should coat the back of a spoon. - 12
Slice the Kasseler and serve hot, generously spooning the red wine sauce over the meat.
💡 Wskazówki profesjonalistów: Traditional accompaniments include boiled potatoes or mashed potatoes and cooked red cabbage.
💡 Wskazówki profesjonalistów
- ✓Ensure the red wine is a good quality, dry wine that you would enjoy drinking.
- ✓Don't rush the braising process; slow and low heat is key to tender meat.
- ✓Kasseler can vary in saltiness, so taste the sauce before adding too much extra salt.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a tablespoon of Dijon mustard to the sauce for a slight tang.
- Include a few prunes or dried apricots in the braise for a touch of sweetness.