{"id":4961,"date":"2013-01-27T06:35:11","date_gmt":"2013-01-27T06:35:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4961"},"modified":"2013-01-27T06:35:11","modified_gmt":"2013-01-27T06:35:11","slug":"krustenbraten-mit-rosenkohl","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-mit-rosenkohl\/","title":{"rendered":"Krustenbraten mit Rosenkohl"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n2 mittlere Zwiebeln<br \/>\nca. 1 kg  Ausgel\u00f6ster Schweinekotelett-Braten mit Schwarte<br \/>\nSalz, wei\u00dfer Pfeffer<br \/>\n2 Lorbeerbl\u00e4tter<br \/>\n1\/3 l Malzbier<br \/>\n1\/4 l Klare Fleischbr\u00fche (Instant)<br \/>\n1 Packung &#8222;12 Kn\u00f6del halb und halb&#8220; (Kn\u00f6delpulver f\u00fcr 3\/4 Ltr. Fl\u00fcssigkeit)<br \/>\nca. 1 kg  Rosenkohl<br \/>\n2-3 EL Dunkler So\u00dfenbinder<br \/>\n1\/2 Bund  Petersilie; ca.<br \/>\n20 g  Butter oder Margarine<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\n1. Zwiebeln sch\u00e4len, halbieren und in Spalten schneiden. Fleisch waschen und trockentupfen. Schwarte einschneiden. Fleisch mit Salz und Pfeffer einreiben.<br \/>\n2. Fleisch, Zwiebeln und Lorbeerbl\u00e4tter auf die Fettpfanne des Backofens oder in einen flachen Br\u00e4ter legen. Bier angie\u00dfen. Fleisch im vorgeheizten Backofen (E-Herd: 200 \u00b0C \/ Umluft: 175 \u00b0C \/ Gas: Stufe 3) 1,5 Stunden braten. Nach ca. 30 Minuten Br\u00fche nach und nach angie\u00dfen. Braten zwischendurch mehrmals mit Bratenfond besch\u00f6pfen.<br \/>\n3. F\u00fcr die Kn\u00f6del Packungsinhalt in 3\/4 l kaltes Wasser r\u00fchren und ca. 10 Minuten quellen lassen. Inzwischen Rosenkohl putzen und waschen. Aus dem Kartoffelteig mit angefeuchteten H\u00e4nden etwa 12 Kn\u00f6del formen.<br \/>\n4. Kn\u00f6del in kochendes, leicht gesalzenes Wasser geben und darin bei schwacher Hitze etwa 20 Minuten gar ziehen lassen. Rosenkohl in kochendem Salzwasser zugedeckt 12-15 Minuten garen.<br \/>\n5. Fleisch herausnehmen und warm stellen. Bratenfond entfetten. Lorbeerbl\u00e4tter entfernen. Bratenfond aufkochen, So\u00dfenbinder einstreuen und die So\u00dfe etwas k\u00f6cheln lassen. Mit Salz und Pfeffer abschmecken.<br \/>\n6. Petersilie waschen und hacken. Rosenkohl abgie\u00dfen, Fett in St\u00fcckchen zuf\u00fcgen und schmelzen lassen. Alles anrichten. Kn\u00f6del mit Petersilie bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &#8222;12 Kn\u00f6del halb und halb&#8220; (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 Butter oder Margarine Zubereitung 1. &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-mit-rosenkohl\/\">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-4961","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-krustenbraten","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Januar 2013","format":false,"excerpt":"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\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","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":4961,"position":2},"title":"Krustenbraten 73","author":"Steffen","date":"27. 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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 &quot;Hauptgerichte&quot;","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":4961,"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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