{"id":4953,"date":"2013-01-26T20:10:24","date_gmt":"2013-01-26T20:10:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4953"},"modified":"2013-01-26T20:10:24","modified_gmt":"2013-01-26T20:10:24","slug":"frankischer-schweinebraten-mit-honig-thymiankruste","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/frankischer-schweinebraten-mit-honig-thymiankruste\/","title":{"rendered":"Fr\u00e4nkischer Schweinebraten mit Honig-Thymiankruste"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Gep\u00f6kelter Krustenbraten
\n3 EL Raps\u00f6l
\n3 Bund Suppengem\u00fcse
\n2 Zwiebeln (\u00e0 80g)
\n3 EL Tomatenmark
\n3 EL Mehl
\n1\/2 l Malzbier
\n1\/2 l Fleisch- oder Gem\u00fcsebr\u00fche
\n4 Wacholderbeeren
\n8 Pfefferk\u00f6rner
\n3 Lorbeerbl\u00e4tter
\n4 EL Honig
\n4 Zweige Thymian
\n20 ml Obstler
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nVorbereitung (circa zehn Minuten):<\/em>
\nIn die Haut vom Krustenbraten mit dem Messer Karos einschneiden und mit Pfeffer und etwas Salz w\u00fcrzen. Suppengem\u00fcse waschen, grob zerteilen, Zwiebeln vierteln. Honig mit gerebeltem Thymian und Obstler verr\u00fchren.
\nZubereitung (circa 80 Minuten):<\/em>
\n\u00d6l erhitzen, Krustenbraten ringsum anbraten, herausnehmen. Suppengem\u00fcse und Zwiebeln zugeben, anr\u00f6sten, Tomatenmark und Mehl zugeben, angehen lassen und mit Malzbier und Br\u00fche aufgie\u00dfen, kurz k\u00f6cheln lassen. Lorbeerbl\u00e4tter, Pfefferk\u00f6rner und Wacholderbeeren zugeben.
\nDen Braten einsetzen und im Backofen zugedeckt bei 180 Grad Celsius 60 bis 70 Minuten braten. Den Braten auf der Oberseite mit der Honigmischung bestreichen und offen circa zehn Minuten kross werden lassen. Braten herausnehmen, die Sauce passieren und mit Salz und Pfeffer abschmecken.
\nAnrichten:<\/em>
\nKrustenbraten in Scheiben aufschneiden und mit Kartoffelsalat und Krautsalat servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Gep\u00f6kelter Krustenbraten 3 EL Raps\u00f6l 3 Bund Suppengem\u00fcse 2 Zwiebeln (\u00e0 80g) 3 EL Tomatenmark 3 EL Mehl 1\/2 l Malzbier 1\/2 l Fleisch- oder Gem\u00fcsebr\u00fche 4 Wacholderbeeren 8 Pfefferk\u00f6rner 3 Lorbeerbl\u00e4tter 4 EL Honig 4 Zweige Thymian 20 ml Obstler Salz Pfeffer Zubereitung Vorbereitung (circa zehn Minuten): In die Haut vom … <\/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":[6,47],"tags":[648],"class_list":["post-4953","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-krustenbraten","item-wrap"],"yoast_head":"\nFr\u00e4nkischer 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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":[]},{"id":4957,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/krauter-krustenbraten\/","url_meta":{"origin":4953,"position":3},"title":"Kr\u00e4uter-Krustenbraten","author":"Steffen","date":"26. 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Januar 2013","format":false,"excerpt":"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\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":4955,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/bier-krustenbraten\/","url_meta":{"origin":4953,"position":5},"title":"Bier-Krustenbraten","author":"Steffen","date":"26. Januar 2013","format":false,"excerpt":"Zutaten 2 kg Schweineschulterbraten (mit Knochen und Schwarte) Pfeffer & Salz 3 Zwiebeln 1 kg Fest kochende Kartoffeln 2 Zimtstangen 8 Stiele Majoran (oder 2-3 TL getrockneter Majoran) 300 ml Dunkles Bier (z. B. Altbier) 500 ml Gem\u00fcsebr\u00fche 2-3 TL Dunkler Saucenbinder Zucker Zubereitung 1. 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