{"id":4950,"date":"2013-01-26T10:07:31","date_gmt":"2013-01-26T10:07:31","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4950"},"modified":"2013-01-26T14:54:18","modified_gmt":"2013-01-26T14:54:18","slug":"knuspriger-schweinebraten-aus-der-backrohre","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/knuspriger-schweinebraten-aus-der-backrohre\/","title":{"rendered":"Knuspriger Schweinebraten aus der Backr\u00f6hre"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Schweinekrustenbraten (Schwarte vom Metzger einschneiden lassen)
\nSalz
\nSchwarzer Pfeffer aus der M\u00fchle
\n1 EL Getrocknete Rosmarinnadeln
\n250 g Schalotten
\n200 g Rote Zwiebeln
\n1 Bund Lauchzwiebeln
\n1 Dose (425 ml) Aprikosen
\n200 g Zucker
\n200 ml Rotwein-Essig
\n3 Lorbeerbl\u00e4tter
\n1 TL Pfefferk\u00f6rner
\nEventuell frischen Rosmarin zum Garnieren<\/p>\n

Zubereitung<\/strong>
\nFleisch mit Salz, Pfeffer und Rosmarin einreiben, in die Fettpfanne des vorgeheizten Backofens (E-Herd 200 Grad) legen und ca 1,75 Stunden braten. W\u00e4hrend der letzten 1\/4 Stunde mit 1\/4 l Wasser \u00fcbergie\u00dfen.
\nSchalotten und rote Zwiebeln sch\u00e4len und je nach Gr\u00f6\u00dfe halbieren oder ganz lassen. Lauchzwiebeln putzen und in mundgerechte St\u00fccke schneiden. Aprikosen abtropfen lassen. Saft dabei auffangen. Zucker in einem gro\u00dfen Topf unter R\u00fchren erhitzen, bis er schmilzt und goldbraun ist. Mit Essig und 1\/4 l Wasser abl\u00f6schen, aufkochen lassen. Lorbeer, Pfefferk\u00f6rner und vorbereitete Zwiebeln zuf\u00fcge. Ca. 12 Minuten unter gelegentlichem R\u00fchren schmoren lassen. Etwa 3 Minuten vor Ende der Garzeit die Aprikosen zuf\u00fcgen.
\nBraten aus der Fettpfanne nehmen. Bratensatz mit etwas Wasser l\u00f6sen und durch ein Sieb zum Gem\u00fcse gie\u00dfen. Eventuell mit Aprikosensaft abschmecken. Alles auf einer gro\u00dfen Platte anrichten. Nach Belieben mit frischem Rosmarin garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Schweinekrustenbraten (Schwarte vom Metzger einschneiden lassen) Salz Schwarzer Pfeffer aus der M\u00fchle 1 EL Getrocknete Rosmarinnadeln 250 g Schalotten 200 g Rote Zwiebeln 1 Bund Lauchzwiebeln 1 Dose (425 ml) Aprikosen 200 g Zucker 200 ml Rotwein-Essig 3 Lorbeerbl\u00e4tter 1 TL Pfefferk\u00f6rner Eventuell frischen Rosmarin zum Garnieren Zubereitung Fleisch mit Salz, Pfeffer … <\/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":[150],"class_list":["post-4950","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schweinebraten","item-wrap"],"yoast_head":"\nKnuspriger 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Januar 2013","format":false,"excerpt":"Zutaten 400 g \u00a0Fleischknochen vom Kalb,\u00a0ger\u00f6stet [1] 1 l \u00a0Gefl\u00fcgelbr\u00fche 1500 g \u00a0Wammerl (Schweinebauch),\u00a0k\u00fcchenfertig, mit Schwarte 3 Weisse grosse Zwiebeln 1 Karotte 150 g \u00a0Knollensellerie 600 g \u00a0Kleine festkochende Kartoffeln 1 TL Puderzucker 1 EL Tomatenmark 250 ml Kr\u00e4ftiger Rotwein 1 EL \u00d6l 1 Kleines Lorbeerblatt 2 Knoblauchzehen, gesch\u00e4lt 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\/4950","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=4950"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4950\/revisions"}],"predecessor-version":[{"id":4952,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4950\/revisions\/4952"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}