{"id":4957,"date":"2013-01-26T20:57:26","date_gmt":"2013-01-26T20:57:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4957"},"modified":"2013-01-26T20:57:26","modified_gmt":"2013-01-26T20:57:26","slug":"krauter-krustenbraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/krauter-krustenbraten\/","title":{"rendered":"Kr\u00e4uter-Krustenbraten"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Schweine-Krustenbraten (aus der Schulter)
\nSalz
\nPfeffer
\n3 Zweige Rosmarin
\n2 Knoblauchzehen
\n4 kleine Zwiebeln
\n400 ml Gem\u00fcsefond<\/p>\n

Zubereitung<\/strong>
\n1. Vom Braten die Schwarte kreuzweise einschneiden. Wichtig: nicht in das Fleisch schneiden. Fleisch kr\u00e4ftig mit Salz und Pfeffer einreiben. Rosmarin in kleine St\u00fccke zupfen. Knoblauch in d\u00fcnne Stifte schneiden, beides wie unten beschrieben in das Fleisch stecken. Fleisch mit der Schwartenseite nach unten in einen Br\u00e4ter setzen. Zwiebeln pellen, halbieren und um das Fleisch verteilen. 200 ml Fond zugie\u00dfen.
\n2. Braten im vorgeheizten Ofen bei 200\u00b0C auf der zweiten Schiene von unten 30 Minuten braten (Umluft nicht empfehlenswert). Fleisch wenden, restlichen Fond angie\u00dfen und offen weitere 90 Minuten bei 180\u00b0C
\nbraten, dabei ab und zu mit dem Fond besch\u00f6pfen. Nach Bedarf noch etwas Wasser in den Br\u00e4ter geben; es soll ca. 1,5 cm hoch Fl\u00fcssigkeit im Br\u00e4ter sein.
\n3. Zwei EL vom Bratenfond und 1\/2 Tl Salz verr\u00fchren. Schwarte nach den 90 Minuten damit bestreichen und erneut bei 200\u00b0C 20-25 Minuten braten, bis die Schwarte sehr kross ist. Mit dem Bratenfond servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 kg Schweine-Krustenbraten (aus der Schulter) Salz Pfeffer 3 Zweige Rosmarin 2 Knoblauchzehen 4 kleine Zwiebeln 400 ml Gem\u00fcsefond Zubereitung 1. Vom Braten die Schwarte kreuzweise einschneiden. Wichtig: nicht in das Fleisch schneiden. Fleisch kr\u00e4ftig mit Salz und Pfeffer einreiben. Rosmarin in kleine St\u00fccke zupfen. Knoblauch in d\u00fcnne Stifte schneiden, beides wie unten beschrieben … <\/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-4957","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-krustenbraten","item-wrap"],"yoast_head":"\nKr\u00e4uter-Krustenbraten<\/title>\n<meta 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