{"id":4948,"date":"2013-01-26T09:31:15","date_gmt":"2013-01-26T09:31:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4948"},"modified":"2013-01-26T09:31:15","modified_gmt":"2013-01-26T09:31:15","slug":"krustenbraten-mit-warmen-kartoffelsalat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/krustenbraten-mit-warmen-kartoffelsalat\/","title":{"rendered":"Krustenbraten mit warmen Kartoffelsalat"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Schweineschulter mit Schwarte
\n3 TL Schweinebraten W\u00fcrzer (eventuell mehr)
\n40 g Butterschmalz
\n2 Zwiebeln
\n2 M\u00f6hren
\n1 kleines St\u00fcck Sellerie
\nKartoffelsalat<\/em>
\n750 g festkochende Kartoffeln
\n1 Zwiebel
\n1\/8 l hei\u00dfe Fleischbr\u00fche
\n2 EL Essig (evtl. mehr)
\n4 EL Speise\u00f6l
\nSalz
\n1\/2 TL Pfeffer wei\u00df
\n1\/2 TL Majoran gerebelt
\n2 TL bayrisch s\u00fc\u00dfer Senf (eventuell mehr)<\/p>\n

Zubereitung<\/strong>
\nElektro-Backofen auf 200\u00b0C vorheizen. Fleisch trocken tupfen und mit dem Gew\u00fcrzsalz (Zwiebeln,Pfeffer,K\u00fcmmel, Paprika,Sellerie,Knoblauch) einreiben. Butterschmalz in einem Br\u00e4ter zerlassen, das Fleisch mit der Schwartenseite nach unten hineinlegen. Zwiebeln abziehen, M\u00f6hren und Sellerie sch\u00e4len, waschen, in St\u00fccke schneiden und um das Fleisch herum verteilen. Etwa 250 ml Wasser angie\u00dfen und alles abgedeckt etwa eine Stunde garen (Elektro- und Erdgasofen: 200\u00b0C\/ Stufe 4, Umluft 180 \u00b0C), eventuell etwas Wasser nachgie\u00dfen. Den Braten herausnehmen, die Schwarte rautenf\u00f6rmig einschneiden, wieder in den Br\u00e4ter, diesmal mit der Schwarte nach oben, legen und dann weitere 75-90 Minuten (etwa 50 Minuten mit, die \u00fcbrige Zeit ohne Deckel) garen.
\nF\u00fcr den Kartoffelsalat die Kartoffeln waschen, als Pellkartoffeln kochen, noch warm pellen und in Scheiben schneiden. Zwiebel abziehen, fein w\u00fcrfeln und mit der hei\u00dfen Fleischbr\u00fche, Essig, \u00d6l und den Gew\u00fcrzen verr\u00fchren, zu den Kartoffelscheiben geben und gut durchmischen. Etwa 20 Minuten vor Ende der Garzeit des Krustenbratens einen Essl\u00f6ffel Salz mit einer Tasse Wasser verr\u00fchren und die Schwarte damit mehrfach einstreichen, damit sie knusprig wird. Dabei die Temperatur auf 260 \u00b0C\/Stufe 7, Umluft 240 \u00b0C heraufschalten, wenn die Schwarte noch nicht knusprig genug ist. Den Braten warm stellen, den Bratensatz mit 250 ml Wasser loskochen, durch ein Sieb streichen, dabei
\ndas Gem\u00fcse gut ausdr\u00fccken und mit den Gew\u00fcrzen sowie Senf abschmecken. Den Braten aufschneiden, mit Sauce und dem Kartoffelsalat sowie nach Wunsch mit Majoran bestreut servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Schweineschulter mit Schwarte 3 TL Schweinebraten W\u00fcrzer (eventuell mehr) 40 g Butterschmalz 2 Zwiebeln 2 M\u00f6hren 1 kleines St\u00fcck Sellerie Kartoffelsalat 750 g festkochende Kartoffeln 1 Zwiebel 1\/8 l hei\u00dfe Fleischbr\u00fche 2 EL Essig (evtl. mehr) 4 EL Speise\u00f6l Salz 1\/2 TL Pfeffer wei\u00df 1\/2 TL Majoran gerebelt 2 TL bayrisch s\u00fc\u00dfer … <\/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_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":[648],"class_list":["post-4948","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-krustenbraten","item-wrap"],"yoast_head":"\nKrustenbraten 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Januar 2013","format":false,"excerpt":"Zutaten 2 mittlere Zwiebeln ca. 1 kg Ausgel\u00f6ster Schweinekotelett-Braten mit Schwarte Salz, wei\u00dfer Pfeffer 2 Lorbeerbl\u00e4tter 1\/3 l Malzbier 1\/4 l Klare Fleischbr\u00fche (Instant) 1 Packung \"12 Kn\u00f6del halb und halb\" (Kn\u00f6delpulver f\u00fcr 3\/4 Ltr. Fl\u00fcssigkeit) ca. 1 kg Rosenkohl 2-3 EL Dunkler So\u00dfenbinder 1\/2 Bund Petersilie; ca. 20 g\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4959,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","url_meta":{"origin":4948,"position":5},"title":"Krustenbraten 73","author":"Steffen","date":"27. Januar 2013","format":false,"excerpt":"Zutaten 1,5 kg Schweineschulter (mit Knochen) 1 Bund Suppengr\u00fcn 4 Zwiebeln 10 Wacholderbeeren 10 Pfefferk\u00f6rner 5-6 Pimentk\u00f6rner 4 Lorbeerbl\u00e4tter 2cm Ingwer (frisch) oder 4cm Ingwer getrocknet 4 Knoblauchzehen 1 TL K\u00fcmmel Salz Etwas \u00d6l zum Anbraten Zubereitung Schweineschulter in einen ausreichend grossen Topf geben. Mit Wasser bedecken. Zwei gesch\u00e4lte und\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"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\/4948","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=4948"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4948\/revisions"}],"predecessor-version":[{"id":4949,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4948\/revisions\/4949"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}