Kassler Ribs with Pea Puree and Sauerkraut
Ingredients
- For kassler and sauerkraut
- 500 grams kassler Spare rib
- 2 Tbsps clarified butter
- 1 onion
- 1 Apple
- 600 grams Sauerkraut
- salt
- Juniper berries
- 1 bay leaf
- 375 milliliters Broth
- For the pea puree
- 300 grams dried Peas (green or yellow)
- 1 carrot
- 1 pc Celery root
- ½ stalk Leeks
- 3 Tbsps clarified butter
- 1 onion
- 1 Tbsp Pastry flour
- ¼ l Pea broth
Preparation steps
For the pea puree: The day before cooking, soak the peas in water.
For the kassler and sauerkraut: Peel and dice the onion. Quarter the apples, core and cut into wedges. Heat the clarified butter in a pot. Add the onions and apple, and cook until onions are translucent. Stir in the sauerkraut, juniper berries, bay leaf, broth and salt to taste. Bring to a boil. Add the kassler ribs. Simmer for 1 1/2 hours. If desired, use a pressure cooker instead (cooking will be 30 minutes). Remove the kassler ribs and cut into slices. Season the sauerkraut to taste and serve with the kassler.
For the pea puree: Place the soaked peas and the soaking liquid in a pot. Add the carrot, celery and leek. Cook until soft, about 1-1 1/2 hours. Use a pressure cooker if desired (cooking will take 10 minutes). Puree the peas or press through a fine sieve.
In a saucepan, heat the butter. Peel and chop the onion. Add the onion to the saucepan and cook until translucent. Stir in the flour and add the pea broth. Simmer until reduced, about 5-10 minutes. Stir in the pureed peas and boil until thickened. Season with salt and pepper to taste. Serve with the kassler ribs and sauerkraut.
