{"id":2431,"date":"2011-08-02T09:42:09","date_gmt":"2011-08-02T09:42:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2431"},"modified":"2011-08-02T09:42:09","modified_gmt":"2011-08-02T09:42:09","slug":"asiatischer-sauerbraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/asiatischer-sauerbraten\/","title":{"rendered":"Asiatischer Sauerbraten"},"content":{"rendered":"

Zutaten<\/strong>
\nMarinade<\/em>
\n1 Bund Fr\u00fchlingszwiebeln (Ringe)
\n40 g Ingwer, frisch (Scheiben)
\n250 g Schalotten (grob gew\u00fcrfelt)
\n25 g Chilischoten, rot
\n3 Zitronengrasstangen (Ringe)
\n7 Zitronenbl\u00e4tter (halbiert)
\n2 Knoblauchzehen (gepresst)
\n0,5 l Sake (Reiswein)
\n0,125 l Weissweinessig
\n3 EL Sojasauce
\n3 EL Pflaumenwein
\n800 g Kalbsfilet
\n2 EL Butterschmalz
\nSalz
\nPfeffer
\n400 ml Kalbsfond
\nGem\u00fcse<\/em>
\n300 g Shiitake-Pilze
\n300 g M\u00f6hren
\n2 Bund Fr\u00fchlingszwiebeln
\n15 g Sesamsaat, gesch\u00e4lt
\n5 Korianderzweige
\n3 EL \u00d6l
\n1 EL Sesam\u00f6l
\n3 EL Wasser, kalt
\n1 EL Speisest\u00e4rke<\/p>\n

Zubereitung<\/strong>
\nF\u00fcr die Marinade die zerkleinerten Zutaten mit Reiswein, Essig, Sojasauce und Pflaumenwein in einen Topf geben, einmal aufkochen und abk\u00fchlen lassen. Das Kalbsfilet am schmalen Ende umklappen, mit K\u00fcchengarn fest umwickeln und mit der Marinade in einen grossen Gefrierbeutel geben. Fest verschliessen und 3 Tage im K\u00fchlschrank marinieren. Das Fleisch aus der Marinade nehmen und trockentupfen. Die Marinade durch ein feines Sieb geben, gut ausdr\u00fccken und auffangen. Butterschmalz in einer grossen Pfanne erhitzen. Das Fleisch salzen und pfeffern und bei mittlerer Hitze ca. 10 Minuten rundherum goldbraun anbraten. Herausnehmen und in einen grossen Br\u00e4ter legen. Das ausgedr\u00fcckte Gem\u00fcse im Bratfett unter Wenden and\u00fcnsten. Nach und nach mit der Marinade abl\u00f6schen und ca. 10 Minuten offen einkochen lassen. Den Sud zum Fleisch geben und zugedeckt bei mittlerer Hitze 40 Minuten schmoren. Dabei \u00f6fter mit dem warmen Kalbsfond begiessen. F\u00fcr das Gem\u00fcse die Pilze kurz absp\u00fclen, die Stiele entfernen und die Pilze vierteln. M\u00f6hren und Fr\u00fchlingszwiebeln putzen und in feine Streifen schneiden. Den Sesam ohne Fett in einer Pfanne goldbraun r\u00f6sten. Korianderbl\u00e4tter abzupfen und hacken. \u00d6l und Sesam\u00f6l in einer grossen Pfanne erhitzen. Erst Pilze und M\u00f6hren ca. 3-4 Minuten unter Wenden and\u00fcnsten. Dann die Fr\u00fchlingszwiebeln und den Koriander dazugeben und herzhaft mit Salz und Pfeffer w\u00fcrzen. Das Fleisch aus dem Sud nehmen und in Alufolie wickeln. Den Sud durch ein feines Sieb in einen anderen Topf giessen und gut ausdr\u00fccken. Die Speisest\u00e4rke mit kaltem Wasser glattr\u00fchen, in die kochende Sauce r\u00fchren und ca. 3-5 Minuten offen einkochen lassen. Das Fleisch in Scheiben schneiden, mit der Sauce und dem Gem\u00fcse servieren. Dazu passen gebratene chinesische Eiernudeln oder Basmati-Reis.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Marinade 1 Bund Fr\u00fchlingszwiebeln (Ringe) 40 g Ingwer, frisch (Scheiben) 250 g Schalotten (grob gew\u00fcrfelt) 25 g Chilischoten, rot 3 Zitronengrasstangen (Ringe) 7 Zitronenbl\u00e4tter (halbiert) 2 Knoblauchzehen (gepresst) 0,5 l Sake (Reiswein) 0,125 l Weissweinessig 3 EL Sojasauce 3 EL Pflaumenwein 800 g Kalbsfilet 2 EL Butterschmalz Salz Pfeffer 400 ml Kalbsfond Gem\u00fcse 300 … <\/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":[5],"tags":[761],"class_list":["post-2431","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-kalb","item-wrap"],"yoast_head":"\nAsiatischer Sauerbraten<\/title>\n<meta name=\"description\" content=\"- Asiatischer Sauerbraten\" \/>\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\/08\/02\/asiatischer-sauerbraten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asiatischer Sauerbraten\" \/>\n<meta property=\"og:description\" content=\"- Asiatischer Sauerbraten\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/asiatischer-sauerbraten\/\" \/>\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=\"2011-08-02T09:42:09+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=\"2\u00a0Minuten\" \/>\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\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Asiatischer Sauerbraten\",\"datePublished\":\"2011-08-02T09:42:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/\"},\"wordCount\":360,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Kalb\"],\"articleSection\":[\"Asiatisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/\",\"name\":\"Asiatischer Sauerbraten\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-02T09:42:09+00:00\",\"description\":\"- Asiatischer Sauerbraten\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/02\\\/asiatischer-sauerbraten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Asiatischer Sauerbraten\"}]},{\"@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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M\u00fchle K\u00fcchengarn Gem\u00fcsebr\u00fche Zubereitung 1. Reis in Salzwasser garen 2. Wirsingbl\u00e4tter im Wok vorkochen, abtropfen lassen und Stielans\u00e4tze flach schneiden.\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":3457,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischfilet-mit-pilzen\/","url_meta":{"origin":2431,"position":3},"title":"Fischfilet mit Pilzen","author":"Steffen","date":"6. Januar 2012","format":false,"excerpt":"Zutaten 2000 g Fischfilet; es eignen sich Kabeljau, Scholle, Seelachs und andere 800 g Frische Pilze; es eignen sich z.B. 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