Pasta dishes are always a good idea!
Pour the wine over the meat in a baking dish, add the spices and leave to marinate for 3 to 4 hours, turning now and then to the other side.
Put the Kassler in an oblong casserole dish with the top side down and add a third of the wine marinade with the spices. Roast in the preheated oven at medium heat (approx. 200 degrees Celsius) for 15 minutes and turn the meat to the other side. Roast in an open cooking pot for another 20 minutes, pouring gravy over the meat, perhaps adding a little liquid by adding more wine marinade.
For the crust, mix honey with horseradish, mustard, orange marmalade, bread crumbs and 1 tablespoon of cream fraiche and spread evenly on the top of the kassler. Roast at 225 degrees for another 15 minutes until the crust is nicely browned. If necessary, brush again with a little bit of honey broth. Remove the meat and keep warm. Deglaze the pan with the beef broth and 2 cups of wine marinade. Pour through a sieve into a small saucepan, reduce by 1/3 and add the remaining crem fraiche. After boiling through again, season with salt and pepper, perhaps thicken. Remove the meat from the bone and cut into slices. Serve the sauce separately.
Serve with Schupfnudeln (finger noodles), sugar snap peas and young berries or drained apricot compote.