{"id":1001,"date":"2011-04-25T11:01:42","date_gmt":"2011-04-25T11:01:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1001"},"modified":"2011-04-25T11:01:42","modified_gmt":"2011-04-25T11:01:42","slug":"rinder-senfbraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/rinder-senfbraten\/","title":{"rendered":"Rinder-Senfbraten"},"content":{"rendered":"

Zutaten:<\/b>
\n1 kg gut abgehangenes Rindfleisch
\n1\/2 TL Salz
\nwei\u00dfen Pfeffer aus der M\u00fchle
\nf\u00fcr die Kruste:<\/em>
\n4 EL bittere Orangenkonfit\u00fcre
\n5 EL Apfelmus
\n4 EL Senf
\n3 EL Obstessig
\n1 TL feingehackter Thymian
\n1 TL feingehackter Petersilie
\nf\u00fcr die Sauce:<\/em>
\n2 Zwiebeln
\n1 M\u00f6hre
\n1 kleine Sellerieknolle
\n1\/8 l Wei\u00dfwein
\n1\/2 l Bratensauce
\n1 Becher Creme fraiche
\nSalz und Pfeffer<\/p>\n

\nZubereitung: <\/b>
Das Rindfleisch mit kaltem Wasser abbrausen und mit K\u00fcchenpapier trockentupfen. Mit Salz und Pfeffer w\u00fcrzen. F\u00fcr die Kruste, die Orangenkonfit\u00fcre, das Apfelmus, den Senf, Obstessig und die Kr\u00e4uter verr\u00fchren. Den Braten damit bestreichen. Etwas zur\u00fcckbehalten, um das Fleisch auch w\u00e4hrend der Garzeit bestreichen zu k\u00f6nnen. In dem auf 200 Grad vorgeheizten Ofen 75 Minuten garen. F\u00fcr die Sauce das Gem\u00fcse putzen und kleinw\u00fcrfeln. Nach der H\u00e4lfte der Garzeit das Gem\u00fcse dazugeben. Mit Wei\u00dfwein abl\u00f6schen und mit der Bratensauce auff\u00fcllen. Nach Ende der Garzeit den Braten herausnehmen, warm-stellen und die Sauce passieren. Die Creme fraiche einr\u00fchren und mit Salz und Pfeffer abschmecken. Getrennt zum Braten reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1 kg gut abgehangenes Rindfleisch 1\/2 TL Salz wei\u00dfen Pfeffer aus der M\u00fchle f\u00fcr die Kruste: 4 EL bittere Orangenkonfit\u00fcre 5 EL Apfelmus 4 EL Senf 3 EL Obstessig 1 TL feingehackter Thymian 1 TL feingehackter Petersilie f\u00fcr die Sauce: 2 Zwiebeln 1 M\u00f6hre 1 kleine Sellerieknolle 1\/8 l Wei\u00dfwein 1\/2 l Bratensauce 1 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,57],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","item-wrap"],"yoast_head":"\nRinder-Senfbraten<\/title>\n<meta name=\"description\" content=\"- Rinder-Senfbraten\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/rinder-senfbraten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rinder-Senfbraten\" \/>\n<meta property=\"og:description\" content=\"- Rinder-Senfbraten\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/rinder-senfbraten\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-25T11:01:42+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rinder-Senfbraten\",\"datePublished\":\"2011-04-25T11:01:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/\"},\"wordCount\":177,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Hauptgerichte\",\"Rind\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/\",\"name\":\"Rinder-Senfbraten\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-25T11:01:42+00:00\",\"description\":\"- Rinder-Senfbraten\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/25\\\/rinder-senfbraten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rinder-Senfbraten\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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