{"id":1694,"date":"2011-05-13T19:17:38","date_gmt":"2011-05-13T19:17:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1694"},"modified":"2011-05-13T19:17:38","modified_gmt":"2011-05-13T19:17:38","slug":"kohlrabisalat-mit-rindfleisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/13\/kohlrabisalat-mit-rindfleisch\/","title":{"rendered":"Kohlrabisalat mit Rindfleisch"},"content":{"rendered":"

Zutaten:<\/b>
\n500 g Rindfleisch
\n1 Bund Suppengr\u00fcn
\n1 Zwiebel
\n5 Kohlrabi
\n3 Essl\u00f6ffel Rotweinessig
\n5 Essl\u00f6ffel \u00d6l
\n4 Essl\u00f6ffel Kr\u00e4uter<\/p>\n

Zubereitung:<\/b>
Die Kohlrabi in Stifte schneiden, sch\u00e4len vorher nicht vergessen. Rindfleisch mit geputztem Suppengr\u00fcn und geviertelter Zwiebel in Salzwasser etwa zwei Stunden garen. W\u00e4hrenddessen den aufsteigenden Schaum mit einem Schauml\u00f6ffel abnehmen. Anschlie\u00dfend durch ein Sieb gie\u00dfen, das Fleisch zur\u00fcck in die Br\u00fche geben, mit Pfeffer w\u00fcrzen und abk\u00fchlen lassen. Das abgek\u00fchlte Fleisch in 2 x 2 cm dicke W\u00fcrfel schneiden. Aus Essig, \u00d6l, Kr\u00e4utern, Salz und Pfeffer eine Marinade r\u00fchren. Mit Fleischw\u00fcrfeln und Kohlrabistiften mischen und kurz durchziehen lassen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 500 g Rindfleisch 1 Bund Suppengr\u00fcn 1 Zwiebel 5 Kohlrabi 3 Essl\u00f6ffel Rotweinessig 5 Essl\u00f6ffel \u00d6l 4 Essl\u00f6ffel Kr\u00e4uter Zubereitung: Die Kohlrabi in Stifte schneiden, sch\u00e4len vorher nicht vergessen. Rindfleisch mit geputztem Suppengr\u00fcn und geviertelter Zwiebel in Salzwasser etwa zwei Stunden garen. W\u00e4hrenddessen den aufsteigenden Schaum mit einem Schauml\u00f6ffel abnehmen. Anschlie\u00dfend durch ein Sieb … <\/p>\n

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