{"id":3838,"date":"2012-02-10T21:35:32","date_gmt":"2012-02-10T21:35:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/10\/petersilien-schinken\/"},"modified":"2012-02-11T07:34:55","modified_gmt":"2012-02-11T07:34:55","slug":"petersilien-schinken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/10\/petersilien-schinken\/","title":{"rendered":"Petersilien-Schinken S\u00fclze"},"content":{"rendered":"

Zutaten<\/strong><\/p>\n

2 kg Kalbsf\u00fc\u00dfe (zerhackt)
\n300 g Kalbshaxe
\n2 Zwiebeln
\n12 Knoblauchzehen
\n1 kg mageres Schweinefleisch (aus der Nu\u00df, mild gep\u00f6kelt, beim Metzger vorbestellen)
\n1\/2 Bund Thymian
\n6 Bund glatte Petersilie
\n2 Lorbeerbl\u00e4tter
\n1 EL wei\u00dfe Pfefferk\u00f6rner
\n2 l wei\u00dfer Burgunder
\n1 EL \u00d6l
\n2 bis 3 El Wei\u00dfweinessig
\nSalz
\nwei\u00dfer Pfeffer
\nZubereitung<\/strong><\/p>\n

1. Kalbsf\u00fc\u00dfe und Haxe f\u00fcnf Minuten blanchieren. Zwiebeln und 2 Knoblauchzehen pellen und vierteln. Kalbsf\u00fc\u00dfe mit Schweinefleisch, Kalbshaxe, Zwiebeln, den beiden gew\u00fcrfelten Knoblauchzehen, Thymian, 1\/2 Bund Petersilie, Lorbeerbl\u00e4ttern, Pfefferk\u00f6rnern, Burgunder und 1 – 1,5 l Wasser aufkochen. Bei mittlerer Hitze 2,5 Stunden offen garen. Von Zeit zu Zeit absch\u00e4umen.
\n2. Schinken und Kalbshaxe herausnehmen, in grobe St\u00fccke schneiden, dann mit zwei Gabeln sorgf\u00e4ltig in feine Streifen zupfen. Restlichen Knoblauch pellen, fein hacken, im \u00d6l glasig d\u00fcnsten und untermischen. Abgedeckt \u00fcber Nacht kalt stellen.
\n3. Br\u00fche durch ein mit einem Mulltuch ausgelegtes Sieb in einen anderen Topf gie\u00dfen. \u00dcber Nacht kalt stellen.
\n4. Am n\u00e4chsten Tag entfetten und auf 1 l einkochen, dann abk\u00fchlen lassen und herzhaft mit Essig, Salz und Pfeffer w\u00fcrzen.
\n5. Restliche Petersilie (bis auf 10 – 12 Bl\u00e4tter) mittelfein hacken. Eine Kastenform (1,5 l Inhalt) mit einem Gefriebeutel auslegen. Etwas Br\u00fche als Spiegel hineingie\u00dfen, 20 Minuten im K\u00fchlschrank fest werden lassen. Die ganzen Petersilienbl\u00e4tter als darauf verteilen. Dann Fleisch, Br\u00fche und Petersilie in d\u00fcnnen Schichten dar\u00fcbergeben. Mit einer Schicht Br\u00fche abschlie\u00dfen. Die Form mit den langen Enden des Gefrierbeutels abdecken und \u00fcber Nacht in den K\u00fchlschrank stellen.
\n6. S\u00fclze mit einem Messer vom Rand l\u00f6sen, auf ein Brett st\u00fcrzen. Mit einem (elektrischen) Messer in 1,5 cm dicke Scheiben schneiden.
\nDazu passen Salat und Bauernbrot.<\/p>\n

This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 kg Kalbsf\u00fc\u00dfe (zerhackt) 300 g Kalbshaxe 2 Zwiebeln 12 Knoblauchzehen 1 kg mageres Schweinefleisch (aus der Nu\u00df, mild gep\u00f6kelt, beim Metzger vorbestellen) 1\/2 Bund Thymian 6 Bund glatte Petersilie 2 Lorbeerbl\u00e4tter 1 EL wei\u00dfe Pfefferk\u00f6rner 2 l wei\u00dfer Burgunder 1 EL \u00d6l 2 bis 3 El Wei\u00dfweinessig Salz wei\u00dfer Pfeffer Zubereitung 1. Kalbsf\u00fc\u00dfe … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[6,47],"tags":[331],"class_list":["post-3838","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-sulze","item-wrap"],"yoast_head":"\nPetersilien-Schinken 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