{"id":1089,"date":"2011-04-26T04:41:41","date_gmt":"2011-04-26T04:41:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1089"},"modified":"2011-04-26T04:41:41","modified_gmt":"2011-04-26T04:41:41","slug":"gefullte-schweineschulter","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/gefullte-schweineschulter\/","title":{"rendered":"Gef\u00fcllte Schweineschulter"},"content":{"rendered":"

Zutaten<\/b>
\nF\u00fcr die Sauce:<\/em>
\n1 kleine Zwiebel (50 g)
\n1\/2 M\u00f6hre (50 g)
\n1 kleines St\u00fcck Sellerie (50 g)
\n1\/2 l klare Bratensauce
\n1 Lorbeerblatt
\n1 kleiner Zweig Rosmarin
\n1\/2 TL schwarze Pfefferk\u00f6rner
\n4 EL Sahne (40 g)
\n4 EL Rotwein
\nF\u00fcr die F\u00fclle:<\/em>
\n2 Fr\u00fchlingszwiebeln
\n80 g gekochten Schinken in Scheiben
\n4 Eier
\nSalz
\nfrisch gemahlener wei\u00dfer Pfeffer
\n30 g Butter
\n1 EL Semmelbr\u00f6sel
\n1 geh\u00e4ufter EL gehackte Kr\u00e4uter
\n1,2 kg Schweineschulter ohne Bein u. Schwarte
\n4 EL \u00d6l (40 g)<\/p>\n

\nZubereitung: <\/b>
Die Fr\u00fchlingszwiebeln und den Schinken kleinschneiden. 3 Eier mit Salz und Pfeffer verquirlen. Zu den Fr\u00fchlingszwiebeln geben. Die Butter hei\u00df werden lassen, die Masse in die Pfanne geben und gerade kurz anziehen lassen. Dabei mit einem Holzl\u00f6ffel st\u00e4ndig r\u00fchren und abk\u00fchlen lassen. Danach den Semmelbr\u00f6sel, das Ei und die Kr\u00e4uter unterr\u00fchren. Mit einem spitzen, langen, scharfen Messer eine Tasche in die Schulter schneiden. Die R\u00fchreimasse locker einf\u00fcllen und die \u00d6ffnung mit Holzst\u00e4bchen festmachen oder mit einem Baumwollfaden zun\u00e4hen. Das \u00d6l in einem entsprechend gro\u00dfen Br\u00e4ter erhitzen, den vorbereiteten Braten darin ringsum anbraten und dann in den auf 200\u00b0 C vorgeheizten Backofen auf die mittlere Leiste stellen. Die Gesamtbratzeit betr\u00e4gt ca. 80-90 Min.
\nDie Zwiebel, die M\u00f6hre und den Sellerie putzen und kleinschneiden. Nach 30 Min. zum Fleisch geben und nach weiteren 10 Min. nach und nach den Braten mit der Bratensauce begie\u00dfen. Zwischendurch den Braten immer wieder besch\u00f6pfen. Das Lorbeerblatt mit dem Rosmarinzweig zusammenbinden und mit den Pfefferk\u00f6rnern zusammen mit dem Gem\u00fcse zum Fleisch geben. Nach Beendigung der Bratzeit das Fleischst\u00fcck aus dem Br\u00e4ter nehmen, in Alufolie einschlagen und warmhalten. Den Bratenfond durch ein Sieb gie\u00dfen, dabei die Gem\u00fcse leicht ausdr\u00fccken. Die Sauce zum Kochen bringen, die Sahne und den Rotwein zugeben und 1 -2 Min. kochen lassen. Den Braten nach ca. 10 Min. Ruhezeit aufschneiden. Dazu junge Petersilienkartoffeln sowie Kohlrabi und Erbsen in Butter geschwenkt reichen. Die Sauce in einer Sauciere separat dazu reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten F\u00fcr die Sauce: 1 kleine Zwiebel (50 g) 1\/2 M\u00f6hre (50 g) 1 kleines St\u00fcck Sellerie (50 g) 1\/2 l klare Bratensauce 1 Lorbeerblatt 1 kleiner Zweig Rosmarin 1\/2 TL schwarze Pfefferk\u00f6rner 4 EL Sahne (40 g) 4 EL Rotwein F\u00fcr die F\u00fclle: 2 Fr\u00fchlingszwiebeln 80 g gekochten Schinken in Scheiben 4 Eier Salz … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[6,47],"tags":[260],"class_list":["post-1089","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schulter","item-wrap"],"yoast_head":"\nGef\u00fcllte 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April 2011","format":false,"excerpt":"Zutaten: 400 g Schweinefilet 250 g chinesische Eiernudeln 4 kleine Karotten 1 rote Paprikaschote 4 Fr\u00fchlingszwiebeln 100 g Zuckerschoten 150 g Babymais 3El \u00d6l Marinade: 100 ml helle Sojasauce 2 EL Reisweinessig 2 EL Pflaumenwein Salz, schwarzer Pfeffer Zubereitung: Fleisch in d\u00fcnne Scheiben schneiden. Marinadenzutaten vermischen. \u00dcber das Fleisch gie\u00dfen,\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":183,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/lauchbuletten\/","url_meta":{"origin":1089,"position":5},"title":"Lauchbouletten","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Bouletten aller Art geh\u00f6ren zu meinen Top- Favoriten. Da darf es auch ruhig mal eine mit viel Gem\u00fcse sein. Lauchbouletten 1 EL Butter2 EL Oliven\u00f6l4 LauchstangenSalzPfeffer400 g Schweinehackfleisch200 g Schinken1 Knoblauchzehe2 EL feingehackte PetersilieMuskatnu\u00df2 Eier2 EL Semmelbr\u00f6sel1,5 l H\u00fchnerbr\u00fche Die Lauchstangen putzen und in St\u00fccke schneiden. Butter und \u00d6l erhitzen,\u2026","rel":"","context":"In "Schwein"","block_context":{"text":"Schwein","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/schwein\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/4207161088_35a603e0c1_m.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1089"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1089\/revisions"}],"predecessor-version":[{"id":1090,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1089\/revisions\/1090"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}