Kassler in broth is typically the dish I make when I want something simple, hot, and really tasty without spending the afternoon in the kitchen.
Kassler (smoked pork) loves gentle cooking: instead of grilling it, I poach it slowly in an aromatic broth. The result: tender, moist meat with a subtle smoky flavor that permeates everything.
The first time I tasted this, it was in a very "family-style" setting: a pot, some vegetables, and you just let it cook. Since then, I often make it with seasonal vegetables that hold their shape well. Here, I'm using leek, carrot, and celeriac: it makes a nice, well-rounded, slightly sweet broth that complements the kassler without overpowering it.
What I also love is how nourishing yet balanced it is: plenty of protein, lots of vegetables, and cooked without frying. And if you like a really indulgent dish, you can drizzle it with a little whole-grain mustard mixed with a ladleful of broth, just before serving.
You can easily adapt the basic recipe: add more garlic if you like, a few juniper berries if you have them, or a touch of vinegar in the broth to liven things up. But the real key is to keep it at a gentle simmer, never a rolling boil: that's what makes kassler melt in your mouth.
Kassler in broth
4
people14
minutes41
minutes399
kcal55
minutesA recipe featuring tender kassler , gently poached in fragrant broth, served with meltingly soft vegetables. Simple, rustic, and just the right amount of comforting.
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Ingredients
800g of kassler (roast or thick slices)
1.2 L of water
2 vegetable stock cubes (or 1.2L of homemade stock)
2 carrots (approx. 180g, multiply as needed)
1 leek (approx. 180g, multiply as needed)
250 g of celeriac
1 onion (approx. 120g per unit)
2 garlic cloves
2 bay leaves
6 black peppercorns
1 tablespoon of wholegrain mustard
1 teaspoon of apple cider vinegar
Pepper (and salt only if needed)
Preparation steps
- Prepare the vegetables: peel the carrots and celeriac. Cut the carrots and celeriac into 2 cm pieces. Wash the leek and slice it into half-moons. Peel the onion and cut it into quarters. Lightly crush the garlic cloves with the flat of a knife.
- Prepare the stock: Pour the water into a large saucepan. Add the stock cubes (or homemade stock), bay leaf, peppercorns, onion, and garlic. Bring to a simmer.
- Poach the vegetables: add carrots, leek, and celeriac. Simmer for 12 minutes, uncovered or partially covered. The goal is a gentle, simmer, not a rolling boil.
- Add the kassler: submerge the kassler in the broth. Lower the heat slightly if necessary to maintain a steady simmer. Cook for 22 to 26 minutes depending on the thickness (22 minutes for thick slices, closer to 26 minutes for a roast-type piece).
- Thin the mustard: Ladle some hot broth into a bowl. Whisk in the wholegrain mustard and cider vinegar. Pour this mixture back into the saucepan to flavor without thickening.
- To finish: remove the kassler from the refrigerator, let it rest for 3 minutes on a board, then slice it. Taste the broth: add pepper, and salt only if necessary (the kassler is already salty/smoky).
- To serve: arrange the vegetables and kassler slices in deep plates. Pour over the hot broth generously.
📊 Nutritional Information
1 portion (approx. 430g, with broth and vegetables)
| Nutrient | Value |
|---|---|
| Calories | 399 kcal |
| Proteins | 41g |
| Carbohydrates | 16g |
| including sugars | 7g |
| Lipids | 18g |
| including saturated fatty acids | 6g |
| Fibers | 5g |
| Sodium | 1250mg |
| Vitamins | |
| Vitamin B12 | 95% RDA |
| Vitamin A | 90% of the recommended daily allowance (RDA) |
| Vitamin C | 35% AJR |
| Minerals | |
| Potassium | 28% AJR |
| Phosphorus | 42% AJR |
| Zinc | 38% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Keep the leftover Kassler broth: it's perfect the next day for cooking pasta, rice, or just for reheating vegetables and making a quick meal.
💡 Chef's Tips
If your kassler is very salty, soak it in cold water for 20 minutes while you prepare the vegetables, then discard the water. And most importantly: keep it simmering gently; this is what prevents the meat from drying out.
🔄 Variations
- A more Alsatian version: add 4 juniper berries and a small clove to the broth.
- For a more indulgent version: serve with steamed potatoes (cooked separately) and a little broth-mustard sauce on top.
You say to keep the broth for the next day, but the cooked kassler itself freezes well once cooled, without becoming rubbery when reheated?
Hello, yes, it freezes well. I regularly make it in individual portions with a little broth around them to prevent it from drying out. Defrost it gently in the refrigerator the day before and reheat it by poaching it again in a little liquid rather than using a dry microwave.