Kassler ribs with Dutch cream potatoes and sauerkraut

AT A GLANCE

  • Serves 6 people

  • 18 small Dutch cream potatoes, scrubbed
  • 1½ tbsp vegetable oil
  • 6 Kassler ribs, at room temperature (see note)
  • 55 gm (¼ cup) brown sugar
  • 60 ml (¼ cup) orange juice
  • To serve: stone-ground mustard (see note)
  •  
  • Sauerkraut
  • 20 gm butter
  • 12 golden shallots
  • 180 ml (¾ cup) white wine
  • 6 juniper berries
  • 2 bay leaves
  • 600 gm sauerkraut (see note)
01   Combine potatoes and enough cold water to cover in a saucepan, bring to the boil and cook for 10 minutes or until tender. Drain and, when cool enough to handle, peel.
02   Meanwhile, for sauerkraut, melt butter in a saucepan over medium-high heat, add shallot and cook for 5 minutes or until just starting to soften, then add white wine, juniper berries and herbs and cook for 8-10 minutes or until wine is reduced by two-thirds. Add sauerkraut, stir to combine, season to taste with sea salt and freshly ground black pepper, cover to keep warm and set aside.
03   Heat vegetable oil in a large frying pan over medium heat, add ribs and cook for 3 minutes on each side or until golden. Reduce heat to low, add sugar and orange juice and cook for 1-2 minutes or until reduced to a glaze. Remove ribs from pan and arrange on plates. Add potatoes and cook for 1 minute or until warmed through, adding a little water if glaze is too thick. Serve with ribs and sauerkraut and mustard to the side.
Note Kassler ribs are lightly cured and smoked pork ribs, usually sold as a loin with the rib removed from select butchers. Ask your butcher to smoke a whole, trimmed, rack of pork – you may need to order ahead. Sauerkraut is available in jars from supermarkets and delicatessens. Stone-ground mustard is available from select delicatessens. If unavailable, substitute wholegrain mustard.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

HEFEWEIZEN OR WHEAT BEER. , suggested by MAX ALLEN

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