Schweinebraten (Marinated Pork Steak)

ingredients

4 ounces paprika

1 ounce black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1/4 cup parsley leaves

1 teaspoon sage

1 teaspoon rosemary

1 teaspoon thyme

4 pork tenderloin steaks, sliced 1/2-inch thick

directions

Mix all spices in a zip-type bag. Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings. Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat. Add another layer of sliced onion on top of meat. Repeat until meat is gone or bag is full. Squeeze all excess air out of bag and seal. Put bag in refrigerator for three to five days.

nutrition

I gave this 4 stars because it was a little dry but that may be because I used 1/4 inch pork chops in place of the 1/2 inch steaks. The flavor was wonderful can't wait to get that steaks and make it to specs.

The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.

If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as [burgers, steaks, pasta, and seafood] then you'll love this collection of copycat recipes.

In a cooking rut? Try one of these taste-tested, family-approved recipes using [ground beef].

see more german recipes

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 196,000+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Easy Barbecue Recipe for German Schwenkbraten - Schnitzel Marinated and Grilled

40 mins
Prep: 20 mins,
Cook: 20 mins
Yield: 8 pork steaks (serves 8)

Developed in Saarland (southwest Germany, borders France) and adopted all over Germany where regulations allow, the "Schwenker" is a pork steak marinated for at least 24 hours and grilled over a wood fire. The "Schwenker" is also the person who does the "schwenken" (swinging), as the grill swings gently over a wood fire using a metal tripod.

Makes 8 large pork steaks.

This takes 20 minutes to put together and an 8 to 24 hour marinade time, plus 20 minutes to grill.

What You'll Need

4.4 lbs. (2 kilograms) pork shoulder
1 cup oil
4 garlic cloves (minced)
1-2 Tbsp. spicy mustard
2 tsp. ground paprika
1/2 tsp. cayenne pepper
1/2 tsp. black pepper (freshly ground)
8 Juniper berries (crushed)
1-2 tsp. dried oregano

How to Make It

If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it, and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks. These steaks will consist of several muscles with connective tissue and fat holding them together. This helps keep them juicy when cooked. They are also fairly inexpensive, but not tough.
Mix the oil with the garlic, mustard and the rest of the spices in a large bowl, add the steaks and the onions and turn to coat. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.

Alternative American improvement:

You may want to put it all in a plastic zip bag after mixing, expel all the air, and close it tight. To stir, flip the bag over. This also travels well to the grill site.
Remove meat from the refrigerator about 1/2 hour before grilling (to take the chill off). Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8-10 minutes per side.
Traditionally, these are grilled over beechwood fires. You may also use charcoal or gas.

Note: The amounts of oil and spices (and meat) are relative. Use enough to cover the meat well and season to taste.

Build Better Flavor By Avoiding These Marinade Common Mistakes

A marinade can make all the difference between "good" and "holy geez, that is amazing." But first, mix together a better marinade by avoiding these common mistakes.

A good marinade doesn't just enhance roasted chicken, grilled steaks, or pan-fried tofu. We'd argue that in some instances, it's necessary. (If you've ever gnawed on a dry, flavorless grilled drumstick, you know what we're talking about). But not all marinades are created equal.

1. Your Marinade Is a Temple, Not a Dumping Ground

Test kitchen manager Brad Leone says it best: "People to tend to overdo it. As with most cooking, less is more. Your marinade is not a garbage can for you to throw half-empty jars of whatevebr in." A proper marinade should have focus and clean flavor—this is not the time to combine Sriracha, mustard, soy sauce, hot sauce, balsamic vinegar, apple cider vinegar, onion jam, and whatever other random jars are lurking in the shelf of your fridge. Choose a simple theme or defining ingredient, and don't stray too far from the course . Besides: The point of a marinade is to enhance the protein—you will want to be able to taste and enjoy that steak, chicken, tofu, etc.

2. Don't Get Too Salty or Acidic

Another common mistake, according to Leone: Using too much salt. The marinade should mingle with the protein for a few hours (more on that in a minute), which is a good amount of time for the garlic, oil, herbs, what-have-you to infuse everything with flavor. Be mindful of this when adding S&P: That chicken breast will not only taste over-salted if you load up on the NaCL, it can also turn out dry. Salt pulls out moisture from ingredients , so get too heavy-handed, and you'll be dousing on the sauce at dinner to compensate for a dry bird. Same goes for overly acidic marinades, says Carla Lalli Music, BA 's food director. Be mindful of how much citrus and vinegar you add.

3. …But Don't Be a Flavor Wimp, Either

You're not drinking the marinade; it works its magic in more subtle, slowly-released ways. So don't be afraid to go big and bold ( lots of garlic). Additionally, the single-best thing you can do to build flavor in your marinade is to kick start the aromatics. That means bruising herbs, toasting spices, smashing garlic cloves, and chopping alliums . These seemingly simple steps will help release the goodness into the rest of the marinade, which then, of course, gets transferred to the main event.

The secret to this Wedding Chicken is the marinade. Photo: Christina Holmes

4. Don't Be Afraid of a Little Fat

According to Music, "Fat carries flavor and will help distribute all the ingredients in the marinade into all the nooks and crannies of your steak, etc." In most cases, an inexpensive neutral-tasting oil, like canola, will work just fine. Expensive artisan or specialty oils, like nut oils, may taste great, but their delicate flavor will get obliterated when introduced to the heat.

5. It's a Process—Don't Rush It

Get ready to get in touch with your inner zen master: A good marinade takes time to sink in . Most require at least a few hours to make a discernible difference in taste, and all are infinitely more effective when allowed to mingle with the protein overnight (chilled in the fridge, of course). There are some exceptions—the marinade for these Sambal Chicken Skewers is so bold that the meat gets a quick dip just prior to grilling. Of course, if you were to make it and marinate it in advance, it'd be that much better. If you are pressed for time, use this hack from Music: "If you only have a short period of time to marinate, leave the protein at room temperature and give it a couple flips and massages to help it absorb."

6. Reserve Half and Don't Reuse!

The biggest marinade mistake is also a dangerous health hazard. Do not use the original marinade to baste the protein while it's cooking. Instead, separate the prepared marinade into two batches. (This is not mandatory for non-meat items, like tofu .) Use one half to marinate the raw meat. When you're ready to grill, sear, or roast, discard the raw-meat marinade. Use the second, uncontaminated marinade during the cooking process. You'll be adding flavor, a glossy glaze, and avoiding salmonella. Everybody wins!

Our Best Marinades (and Rubs and Brines, for Good Measure)

GET THE MAGAZINE

Will be used in accordance with our user agreement and privacy policy

Explore Bon Appétit

Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014).

Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Schweinebraten - German Style Roast Pork

Recipe by mollypaul

people discussing

Top Review by

people discussing

Schweinebraten - German Style Roast Pork

SERVES:

Ingredients Nutrition

4 -6 lbs pork shoulder or 4 -6 lbs pork butt
2 tablespoons caraway seeds
1 tablespoon salt
2 teaspoons ground pepper
2 tablespoons cooking oil
3 medium onions, roughly chopped
2 carrots, peeled and chopped
1 ⁄₂ cup water or 1 ⁄₂ cup stock or 1 ⁄₂ cup white wine or 1 ⁄₂ cup beer
2 -3 tablespoons flour
2 -3 tablespoons butter

Other seasonings that can be rubbed into the pork before roasting include

Directions

Preheat oven to 350°F.
Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
Let stand for one hour.
Spray your roasting pan with cooking spray.
Place the vegetables into roasting pan and pour liquid of choice.
Place the roast, fat side down, in the roasting pan on top of the vegetables.
Cover tightly and roast for one hour.
Remove from oven, uncover and turn roast fat side up.
Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
Remove and save the vegetables to serve on the side.
Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
Slice the roast thinly and serve with the gravy on the side.
For additional richness, the gravy may be finished with a little butter, cream or sour cream.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

all
reviews
tweaks
q & a

Attach Photo

Would you like to attach a photo to your submission?

Browse
Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

Yes, report it.
Oops! Cancel!

You must be logged in to interact with the activity feed.

Log in now
Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (311 g)

Servings Per Recipe: 6

Amt. Per Serving % Daily Value Calories 836.9 Calories from Fat 569 68% Total Fat 63.2 g 97% Saturated Fat 21.9 g 109% Cholesterol 224.9 mg 74% Sodium 1410.5 mg 58% Total Carbohydrate 10.7 g 3% Dietary Fiber 2.6 g 10% Sugars 3.3 g 13% Protein 53.6 g 107%

Iuno's Blog

Asiatische Marinade für Rind (und Schwein)

Diese asiatische Marinade hat einen süsslichen und leicht scharfen Geschmack und eignet sich hervorragend zu Rinder- oder Schweinefleisch. Ich persönliche finde Rindfleisch zu dieser Marinade am Besten. Für die Marinierung von ca. 1kg Fleisch nehme man:

eine halbe Zwiebel (in kleine Würfel geschnitten)
250ml Weisswein
130ml Sojasauce
1 Knoblauchzehe (gepresst)
4 Esslöffel Olivenöl
etwas Pfeffer
etwas Tabasco

Bei dieser Marinade werden zuerst die Zutaten in einer Schüssel vermischt. Schließlich stellt man sie für eine Nacht in den Kühlschrank und mariniert das Fleisch darin schließlich ungefähr 2 Stunden.

Rezept backofen

Donnerstag, 3. September 2015

Marinade schweinebraten

Schweinebraten mit Knoblauch Rezept - Alle Rezepte Deutschland Mit diesem Rezept gelingt Ihnen ein köstlich saftiger Schweinebraten, der wunderbar aromatisch schmeckt, weil er zuvor mit Gewürzen mariniert und. Beutel gut verschließen und Marinade so lange ins Fleisch einmassieren, bis. Wer die Kunst des Marinierens beherrscht, wird mit seinen würzigen. Im Römertopf wird dieser marinierte Schweinebraten besonders saftig. This is a lower in fat choice than the classic Schweinebraten. Marinade pikant und würzig für Schweinebraten (Rezept mit Bild.

Ein Braten, der in einer Marinade aus Bier oder Wein mariniert wurde. Den Braten am Abend vorher bereits marinieren. 6 schweinebraten marinieren Rezepte 13 schöne 6 schweinebraten marinieren Rezepte auf - Europas bester Rezepteseite. Am Vortag für die Marinade die Gewürze in einer Pfanne ohne Fett anrösten, bis sie duften.

Schweinebraten vom Grill mit Orangen-Mojo-Marinade 1x

Braten in einen nicht zu großen Behälter legen und die Marinade darauf geben. Das ist eine ganz einfache Glasur für einen Schweinebraten, die herrlich knusprig wird.

Schweinefleisch marinieren How Durch das Marinieren kann man Schweinefleisch viel würziger und weicher. Marinade schweinebraten Rezepte 14 beliebte marinade schweinebraten Rezepte auf - Europas größter Kochcommunity. Beispiel für eine Marinade für einen Schweinebraten: Für 3 Pfund. Schweinebraten in Kräuterkruste Rezept - Alle Rezepte Deutschland Am besten ein Stück ausgelöster Halsgrat für diesen leckeren Schweinebraten kaufen und mindestens 1 kg. Gibt es einen leckeren gegrillten Schweinebraten vom Iberico.

Rezept Krustenbraten vom Schwein mit Dunkelbiersauce

Mit etwas durchwachsenem Fleisch wird er aber sicher noch besser und saftiger, obwohl er durch das Marinieren und langsame Kochen nicht. Marinated Pork Tenderloin, similar to a Beef Sauerbraten, but using a white wine.

Marinade pikant und würzig für Schweinebraten, ein schönes Rezept mit Bild aus der Kategorie Römertopf. Liter Flüssigkeit für 3-4 kg Rippchen oder einen ganzen Schweinebraten. Marinadenrezepte Betty Bossi Das Geheimnis eines geschmacklich unvergesslichen Grillguts ist die Marinade.

Als ich das Schwein mit Kreuzkümmel-Rub und Chili-Orangen-Marinade bei foodfreak sah wusste ich sofort, das muss nachgegrillt werden. Marinade mit Wein oder Bier - so wird der Geschmack doppelt gut 2. Schweinebraten (Marinated Pork Steak) Recipe from CDKitchen A recipe for Schweinebraten (Marinated Pork Steak) made with paprika, salt, black pepper, onion powder, garlic powder, parsley, sage, rosemary.

Schweinebraten mit Honig-Senf-Glasur Rezept - Alle Rezepte. Schweinebraten auf der Hautseite bei mitlerer Hitze für ca. Schweinebraten aus dem Römertopf Rezept - Alle Rezepte.

Schweinebraten wird mit einer Rosmarin Honig Marinade abgerundet. Schmeckt besonders köstlich mit geschmortem Gemüse und. Den Braten von allen Seiten, bis auf die Hautseite, mit der Marinade.

10 Hausmittel gegen Erkältung - Menaposs Health 5. Aprikosenkonfitüre verleiht dem Kuchen nach dem Backen einen ansprechenden Glanz. Auch in Blumen-Ampeln hat man ein tolles, schmückendes. Dennaposs Biomarkt - Rezepte - Vegetarische Gerichte - Herbst-gemüse.

Die besten Party Rezepte - Die besten Party Rezepte - Infos, Tipps Tricks rund um Ihre Party. Ein ganz schnelles und wirklich leckeres Abendessen. Eine Schweineschulter zubereiten How Üblicherweise wird die Schweineschulter mit langsamen und graduellen Garmethoden zubereitet, damit das zarte und saftige Stück Fleisch vom Knochen fällt.

Getrocknete zucchini verarbeiten bei nach getrocknete zucchini verarbeiten. Grillrezepte - die besten Rezepte fürs Grillen Küchengötter Schmeißen Sie den Grill an. Hauptspeisen Nachspeisen aus oder das richtige Rezept direkt nach. Hier eine tolle Auswahl von Rezepten - von ganz einfachen, bis zu etwas anspruchsvolleren Muffin-Variationen.

Ich möchte Sie nachdrücklich darum bitten, die Haltung lebender Hummer bei. Im Supermarkt, im Bioladen, auf Wochenmärkten und vermehrt auch online.

Keine Kommentare:

Kommentar veröffentlichen

Hinweis: Nur ein Mitglied dieses Blogs kann Kommentare posten.

Grilled Honey-Soy Pork Steaks

Quick & Easy (955)
Blade Steak/Pork Steak (30)
Grill/Barbecue (247)
Main Dish (1197)

Ingredients

2 blade pork steaks, cut 1-inch thick
2 cloves garlic, minced
2 tablespoons onion, finely chopped
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey

Cooking Directions

Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once until internal temperature on a thermometer reads 160 degrees F.

Serving Suggestions

You'll love the simple marinade for these pork steaks. In fact, you probably have the ingredients on hand. You can substitute any type of pork chop for the blade steaks in this recipe to suit whatever you have on hand. Serve with grilled corn on the cob and fresh Fruit Kabobs.

Nutritional Information

Calories: 230 calories

Protein: 17 grams

Sodium: 170 milligrams

Cholesterol: 65 milligrams

Saturated Fat: 8 grams

Carbohydrates: 2 grams

Blade Steak/Pork Steak

Blade steaks are cut from the pork shoulder and often contains the blade bone. Flavorful with much marbling.

Related Recipes

Soy-Marinated Chops

Grilled Yucatacan Pork Steaks

Favorite 0 Favs

Grilled Pork Chops in Ginger Marinade

Sign Up For Our Enewsletter

Pork Producers

Resources

Other Sites

Marinade schwein

Karbonade vom Schwein

22.08.2009 Autor: Tim Rubrik: Hauptgerichte

Aus der Sendung “Tim Mälzer kocht!” 22.8.2009, 15:30 Uhr, ARD

Schweinekarbonaden Raumtemperatur annehmen lassen. Mit je 1 El Öl beträufeln, kräftig mit Meersalz und mit grob gemahlenem Pfeffer würzen und alles rundherum einmassieren.
In einer heißen Grillpfanne von allen Seiten kräftig anbraten.
Thymianstiele auf das Fleisch geben und in der Pfanne im heißen Ofen bei 140 Grad auf der mittleren Schiene 15-20 Min. fertig garen (Umluft nicht empfehlenswert).
Das Fleisch 5 Min. ruhen lassen, dann mit dem Bratsud und der Pfirsich-Salsa servieren.

Jede Sendung gibt es nach Ausstrahlung für 7 Tage in der ARD MEDIATHEK.

(Aus: “Tim Mälzer kocht!” ARD, Samstag, 22.8.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt )

4 Kommentare

Thomas sagt:

nach langem googeln werde ich trotzdem nicht schlau, was für ein stück fleisch ich beim Fleischer verlangen soll… karbonade gibts wohl nur im norden.

kann mir jemand helfen?

Habe sofort den nächsteb Tag nachgekocht. Es schmäckte hamermässig!

Zur salsa und gebackenm Avockado kann man fantstisch gebackenen Fischfilet

auch essen. Viele Grüsse-Tschau Ewa

habe und schätze sehr die Sendungen von Tim Mälzer

Wie komme ich an die Rezepte dieser Sendungen von Tim Mälzer aber schon

3 Monate zurück. Vielleicht können Sie mir helfen und mich benachrichtigen

[Frank sagt: Hallo Heinrich. Hier finden Sie die alten Rezepte:

Hat uns sehr gut gefallen und wurde sofort auf unseren

Speiseplan für nächst Woche genommen.

Meine Frau ist sehr begeistert von dieser Sendung.

Marinated Pork Steaks

Recipe by breezermom

people discussing

Top Review by

Top Review by

people discussing

Marinated Pork Steaks

SERVES:

Ingredients Nutrition

4 pork blade steaks, about 3/4 inch thick

1 (8 1/4 ounce) cansliced pineapple (I like to use fresh pineapple, and then just use a can of pineapple juice for the marinade)

1 medium onion, chopped

1 ⁄₂ cup soy sauce

1 ⁄₄ cup vegetable oil

3 tablespoons light corn syrup

1 teaspoon ground ginger

Directions

Trim the excess fat from the pork steaks, and place them in a large shallow container.

Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.

Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.

Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.

Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

all

reviews

tweaks

q & a

Attach Photo

Would you like to attach a photo to your submission?

Browse

Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

Yes, report it.

Oops! Cancel!

You must be logged in to interact with the activity feed.

Log in now

Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (152 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 230.5 Calories from Fat 124 54% Total Fat 13.8 g 21% Saturated Fat 1.8 g 9% Cholesterol 0 mg 0% Sodium 2023 mg 84% Total Carbohydrate 25.2 g 8% Dietary Fiber 1.6 g 6% Sugars 12 g 47% Protein 4.4 g 8%

Yucatán-Style Chicken with Achiote (Pollo Pibil)

Marinated in a crimson achiote and citrus juice marinade and served with pickled onions, this chicken dish is eaten all over the Yucatan. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious.

Marinated in a crimson achiote-and-citrus marinade and served with pickled onions, this chicken dish is eaten all over the Yucatán. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious. This recipe first appeared in our August/September 2012 issue with Mauricio Velazquez de Leon's article Queen of the Yucatán.

Ingredients

Instructions

Recipes

At Saveur, we recommend all kinds of products we think you'll love. In some cases, we receive a commission for purchases made through this site, but if a product link shows up in an editorial article, it's there for one reason: We love it. End of story.

Copyright © 2017 SAVEUR. A Bonnier Corporation Company. All rights reserved. Reproduction in whole or in part without permission is prohibited.

понедельник, 18 декабря 2017 г.

marinade_schwein