A classic German dish, casser rib has its origins in the rich culinary traditions of Germany, where it is prized for its savory flavors and hearty texture. The dish is often served as a main meal, especially when combined with stew, making it a nutritious and filling option for any occasion. What makes casser rib so special is the perfect balance between tender meat and flavorful spices, which together create an unforgettable taste experience that stimulates the senses and satisfies hunger.
The Rotisserie, with its slow and even rotation, is the perfect tool for preparing this dish. By cooking the meat on the Rotisserie, it is heated evenly, giving it a delicious crispy exterior, while the inside remains juicy and tender. This ensures perfect preparation of the casser rib, maximizing the flavors and making every bite a delight for the taste buds. With the Rotisserie, preparing this classic dish becomes a simple and hassle-free experience, giving you more time to enjoy the company and delicious flavors this dish has to offer.
In addition to this delicious recipe for Casser rib, think about safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
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1 large piece of casser ribs
2 grams of salt
2 grams of pepper
The varnish:
4 tbsp. honey
100 grams of smooth mustard
100 grams of coarse mustard
50 grams unsalted butter
2 grams of black pepper
Mash:
1.5 kg floury potatoes
1 kg sauerkraut
100 ml white wine
2 bay leaves
water (potatoes and sauerkraut should be just submerged)
100 grams unsalted butter
6 grams of salt
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Remove the casser ribs from the refrigerator at least 1.5 hours in advance and sprinkle with salt and pepper (note: casser ribs are often already brined, so don't use too much salt). For the lacquer, melt the butter and mix together the 2 types of mustard, along with the honey and pepper.
Heat your Bastard to about 110 to 120 °C indirectly and place a Drip Pan on the Plate Setter. Skewer the rib right through the middle and then rotisserie it until the meat reaches a core temperature of 55 °C. In between times, coat the rib piece with the varnish. When the 55 °C is reached, remove the indirect stones and grill the rib eye directly over the fire at 210 °C until a core temperature of 68 °C is reached. Continue to rub with the lacquer regularly. Then remove the meat from the spit and let it rest for a while before cutting.
Peel the potatoes for the stew. Cut them into equal pieces and then add them to a Dutch Oven, along with the sauerkraut, bay leaf, white wine, salt and water. Put the pan on the Bastard and bring to a boil. Drain the pan once the potatoes are done and remove the bay leaves. Add the butter and mash everything. Season to your liking and add some smooth mustard if necessary.
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