{"id":3840,"date":"2012-02-11T00:09:34","date_gmt":"2012-02-11T00:09:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/tafelspitz-sulze-zu\/"},"modified":"2012-02-11T07:38:13","modified_gmt":"2012-02-11T07:38:13","slug":"tafelspitz-sulze-zu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/11\/tafelspitz-sulze-zu\/","title":{"rendered":"Tafelspitz-S\u00fclze"},"content":{"rendered":"

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

700 g Tafelspitz (mild gep\u00f6kelt)
\n400 g durchwachsener Speck (ohne Schwarte)
\n1 Bund Suppengr\u00fcn
\n250 g Zwiebeln
\n2 Knoblauchzehen
\n3 Gew\u00fcrznelken
\n1 EL wei\u00dfe Pfefferk\u00f6rner
\n1 Bund Thymian
\n2 Zweige Rosmarin
\n3 Bund glatte Petersilie
\n1 l Riesling (trocken)
\n220 g Zucchini
\nSalz, wei\u00dfer Pfeffer
\n14 Blatt wei\u00dfe Gelantine
\n2 bis 3 El Wei\u00dfweinessig
\n1\/2 TL Zucker<\/p>\n

Zubereitung<\/strong><\/p>\n

1. Fleisch und Speck 5 Minuten blanchieren, abgie\u00dfen. Mit Suppengr\u00fcn, 2 Zwiebeln, Knoblauch, Nelken, Lorbeer, Pfeffer, 1\/4 Bund Thymian, 1 Zweig Rosmarin, 1 Bund Petersilie, Wein und 1 l Wasser 2 1\/4 Stunden offen kochen lassen. Absch\u00e4umen.
\n2. Zucchini und restliche Zwiebeln fein w\u00fcrfeln, kurz blanchieren, abschrecken und abtropfen lassen. Restliche Kr\u00e4uter fein hacken, mit Zucchini und Zwiebeln mischen. Mit Salz und Pfeffer w\u00fcrzen. Gelantine einweichen.
\n3. Fleisch gegen die Faser in feine Scheiben schneiden. Speck fein w\u00fcrfeln. Br\u00fche durch ein mit einem Mulltuch ausgelegtes Sieb in einen anderen Topf gie\u00dfen, auf 3\/4 l reduzieren. Gelantine tropfna\u00df darin aufl\u00f6sen. Mit Essig, Salz, Pfeffer und Zucker w\u00fcrzen, in K\u00fchlschrank 1 Stunde abk\u00fchlen lassen.
\n4. Eine Kastenform (1 1\/2 l Inhalt) mit Gefriebeutel auslegen. Einen Spiegel gie\u00dfen, 15 – 20 Minuten kalt stellen. Alle Zutaten d\u00fcnn in die Form schichten. Mit Br\u00fche bedecken. Abgedeckt \u00fcber Nacht kalt stellen.
\nDazu pa\u00dft eine Kr\u00e4utervinaigrette oder eine Kresseremoulade.<\/p>\n

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

Zutaten 700 g Tafelspitz (mild gep\u00f6kelt) 400 g durchwachsener Speck (ohne Schwarte) 1 Bund Suppengr\u00fcn 250 g Zwiebeln 2 Knoblauchzehen 3 Gew\u00fcrznelken 1 EL wei\u00dfe Pfefferk\u00f6rner 1 Bund Thymian 2 Zweige Rosmarin 3 Bund glatte Petersilie 1 l Riesling (trocken) 220 g Zucchini Salz, wei\u00dfer Pfeffer 14 Blatt wei\u00dfe Gelantine 2 bis 3 El Wei\u00dfweinessig … <\/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],"tags":[331],"class_list":["post-3840","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-sulze","item-wrap"],"yoast_head":"\nTafelspitz-S\u00fclze<\/title>\n<meta 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Dezember 2011","format":false,"excerpt":"Zutaten 500 g kleine\u00a0weisse\u00a0Bohnen 750 g Kabeljaufilet 2 mittelgrosse Zwiebeln- gesch\u00e4lt und fein gew\u00fcrfelt 2 Knoblauchzehen- gesch\u00e4lt und fein gew\u00fcrfelt 1 Bund glatte Petersilie 1 Zweig Thymian 2 mittelgrosse Tomaten- geh\u00e4utet, Fruchtfleisch- grob gehackt 150 g R\u00e4ucherspeck- gew\u00fcrfelt 1 l \u00a0H\u00fchnerbr\u00fche 250 ml Wasser 1 Lorbeerblatt 3 Essl\u00f6ffel Butter Oliven\u00f6l\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3856,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/krauter-vinaigrette\/","url_meta":{"origin":3840,"position":5},"title":"Kr\u00e4uter Vinaigrette","author":"Steffen","date":"12. 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Scalotten und Kr\u00e4uter\u2026","rel":"","context":"In "Sauce"","block_context":{"text":"Sauce","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/sauce\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3840","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=3840"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3840\/revisions"}],"predecessor-version":[{"id":3845,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3840\/revisions\/3845"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}