{"id":4959,"date":"2013-01-27T05:09:04","date_gmt":"2013-01-27T05:09:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4959"},"modified":"2013-01-27T05:09:04","modified_gmt":"2013-01-27T05:09:04","slug":"krustenbraten-73","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","title":{"rendered":"Krustenbraten 73"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Schweineschulter (mit Knochen)
\n1 Bund Suppengr\u00fcn
\n4 Zwiebeln
\n10 Wacholderbeeren
\n10 Pfefferk\u00f6rner
\n5-6 Pimentk\u00f6rner
\n4 Lorbeerbl\u00e4tter
\n2cm Ingwer (frisch) oder 4cm Ingwer getrocknet
\n4 Knoblauchzehen
\n1 TL K\u00fcmmel
\nSalz
\nEtwas \u00d6l zum Anbraten<\/p>\n

Zubereitung<\/strong>
\nSchweineschulter in einen ausreichend grossen Topf geben. Mit Wasser bedecken. Zwei gesch\u00e4lte und geviertelte Zwiebeln zugeben. Vom Suppengr\u00fcn die Selleriebl\u00e4tter (nur die guten), den halben Lauch und eine M\u00f6hre, letzteres in grobe Scheiben geschnitten, dazu. Weiterhin die angedr\u00fcckten Wacholderbeeren, die Pfefferk\u00f6rner, die
\nPimentk\u00f6rner (alternativ kann man auch die Zwiebeln mit ausreichend Nelke spicken) und die Lorbeerbl\u00e4tter sowie den Ingwer und den K\u00fcmmel zugeben. Salz wird zum abschmecken benutzt, Pfeffer ist auch erlaubt. Wenn die Br\u00fche nach einer Stunde schmeckt, ist es okay.
\nDie ganze Chose zum Kochen bringen. Dann ca. 1h simmern lassen.
\nDas Fleisch aus der Br\u00fche nehmen und die Schwarte anritzen.
\nDas Fleisch mit K\u00fcchentuch abtupfen sonst knallt es gleich. In einer feuerfesten Pfanne das Fleisch allseitig bei hoher Hitze in neutralem \u00d6l anbraten. Die beiden \u00fcbrigen geviertelten Zwiebeln und die angedr\u00fcckten Knoblauchzehen beigeben und mit anr\u00f6sten. Dann das restliche geputzte und geschnittene (Julien) Suppengr\u00fcn beigeben und mitr\u00f6sten. Sodann das Ganze f\u00fcr 1 – 1,25 bei 180\u00b0C in den Backofen schieben. Mit der Kochbr\u00fche regelm\u00e4ssig begiessen. Die Fettseite kommt zum Schluss, ca. 15 Minuten vor Garende, nach oben, damit sich eine sch\u00f6ne Kruste bildet.
\nFleisch aus der Pfanne, dem Br\u00e4ter nehmen und bei 80\u00b0C im Backofen warm stellen. Aus dem Bratensud zusammen mit der Restbr\u00fche eine Sauce herstellen. Zum Andicken einfach mit dem Zauberstab dr\u00fcber, das spart Kalorien.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 geviertelte Zwiebeln zugeben. Vom Suppengr\u00fcn … <\/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-4959","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-krustenbraten","item-wrap"],"yoast_head":"\nKrustenbraten 73<\/title>\n<meta name=\"description\" content=\"- Krustenbraten 73\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Krustenbraten 73\" \/>\n<meta property=\"og:description\" content=\"- Krustenbraten 73\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2013-01-27T05:09:04+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Krustenbraten 73\",\"datePublished\":\"2013-01-27T05:09:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/\"},\"wordCount\":275,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Krustenbraten\"],\"articleSection\":[\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/\",\"name\":\"Krustenbraten 73\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-01-27T05:09:04+00:00\",\"description\":\"- Krustenbraten 73\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/01\\\/27\\\/krustenbraten-73\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Krustenbraten 73\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Krustenbraten 73","description":"- Krustenbraten 73","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","og_locale":"de_DE","og_type":"article","og_title":"Krustenbraten 73","og_description":"- Krustenbraten 73","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2013-01-27T05:09:04+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Krustenbraten 73","datePublished":"2013-01-27T05:09:04+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/"},"wordCount":275,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Krustenbraten"],"articleSection":["Hauptgerichte","Schwein"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","name":"Krustenbraten 73","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-01-27T05:09:04+00:00","description":"- Krustenbraten 73","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Krustenbraten 73"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1hZ","jetpack-related-posts":[{"id":4953,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/frankischer-schweinebraten-mit-honig-thymiankruste\/","url_meta":{"origin":4959,"position":0},"title":"Fr\u00e4nkischer Schweinebraten mit Honig-Thymiankruste","author":"Steffen","date":"26. Januar 2013","format":false,"excerpt":"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\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":5107,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/panierte-schweinebacken\/","url_meta":{"origin":4959,"position":1},"title":"Panierte Schweinebacken","author":"Steffen","date":"19. Februar 2013","format":false,"excerpt":"Zutaten P\u00f6keln 50 g P\u00f6kelsalz 1 Prise Zucker 1-2 Knoblauchzehen 5 Korianderk\u00f6rner 1 Prise Ganzer K\u00fcmmel 1-2 Angedr\u00fcckte Wacholderbeeren 1 Lorbeerblatt 2 Scheiben Frischer Ingwer 1 Streifen Unbehandelte Zitronenschale 4 Schweinebacken (ausgel\u00f6st) Sud 1 M\u00f6hre 150 g Knollensellerie 1\/2 Zwiebel 1 Lorbeerblatt 2 Nelken 3\/4 l Gem\u00fcsebr\u00fche 2 Pimentk\u00f6rner Panade\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":5577,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/","url_meta":{"origin":4959,"position":2},"title":"Sauerbraten in Buttermilch","author":"Steffen","date":"23. Februar 2014","format":false,"excerpt":"Zutaten 1,5 kg Rinderbraten 2 Zwiebeln 3 Becher Buttermilch (a 500 ml) 3-5 Lorbeerbl\u00e4tter 10 Pimentk\u00f6rner 10 Wacholderbeeren ca. 20 Pfefferk\u00f6rner Salz Pfeffer Senf 1 Becher saure Sahne 1 Bund Suppengr\u00fcn 2-3 Scheiben Mischbrot Zubereitung Den Rinderbraten waschen und trocken tupfen. In einer Sch\u00fcssel oder Topf mit der Buttermilch \u00fcbergie\u00dfen,\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":1035,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/garnierte-ochsenbrust\/","url_meta":{"origin":4959,"position":3},"title":"garnierte Ochsenbrust","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 750 g Ochsenbrust 1 Bund Suppengr\u00fcn Salz 5 Pfefferk\u00f6rner 30 g Butter 100 g Mehl 4 Wacholderbeeren 1 Lorbeerblatt 5 Pfefferk\u00f6rner 1 kleine Zwiebel Salz 2 geh\u00e4ufte EL Kapern 50 g Silberzwiebeln frisch gemahlener Pfeffer 1 EL Essig 1 Spritzer Worcestersauce 1 EL Creme fraiche Zubereitung: Das Fleisch unter\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":4668,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/gans-indisch\/","url_meta":{"origin":4959,"position":4},"title":"Gans indisch","author":"Steffen","date":"25. November 2012","format":false,"excerpt":"Zutaten 2-3 G\u00e4nsekeulen 1 Vollreife Mango 4 Schalotten 4 EL Eingelegte Ingwerbl\u00e4tter 1 EL Zucker 5 Knoblauchzehen 1 Bund Suppengr\u00fcn 2 Zwiebeln 10 Lorbeerbl\u00e4tter oder mehr 4 Nelken oder mehr 10 Pimentk\u00f6rner 1-2 EL Essig 4-5 EL Rote Tandoori-Paste oder mehr 1 Becher Cr\u00e8me fra\u00eeche Etwas \u00d6l Zubereitung Die G\u00e4nsekeulen\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4946,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/krustenbraten-vom-schwein\/","url_meta":{"origin":4959,"position":5},"title":"Krustenbraten vom Schwein","author":"Steffen","date":"26. 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\/4959","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=4959"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4959\/revisions"}],"predecessor-version":[{"id":4960,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4959\/revisions\/4960"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}