{"id":4963,"date":"2013-01-27T07:55:40","date_gmt":"2013-01-27T07:55:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4963"},"modified":"2013-01-27T07:57:37","modified_gmt":"2013-01-27T07:57:37","slug":"krustenbraten-mit-marillenknodeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-mit-marillenknodeln\/","title":{"rendered":"Krustenbraten mit Marillenkn\u00f6deln"},"content":{"rendered":"

Zutaten<\/strong>
\n800 g Zwetschgen
\n12 Feste Mirabellen
\n20 g Frische Ingwerwurzel
\n2 kg Schweinebraten (mit Schwarte)
\n1 TL K\u00fcmmel
\nSalz, Pfeffer
\n3 EL \u00d6l
\n30 g Brauner Zucker
\n1\/2 l Dunkles Bier
\n300 ml Kalbsfond
\n80 g Haselnu\u00dfkerne (gehackt)
\n30 g Butter
\n1kg Kartoffeln (mehligkochend)
\n3 Eigelb (Klasse M)
\n80 g Speisest\u00e4rke
\nMuskatnu\u00df (frisch gerieben)
\n12 St\u00fccke Brauner W\u00fcrfelzucker<\/p>\n

Zubereitung<\/strong>
\n1. Zwetschgen und Mirabellen waschen und abtropfen lassen.
\n2. Ingwer sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Bratenschwarte kreuzf\u00f6rmig einschneiden. K\u00fcmmel im M\u00f6rser zersto\u00dfen und mit Salz und Pfeffer mischen. Den Braten damit rundherum einreiben. Mit der Schwartenseite nach unten mit dem \u00d6l in einen Br\u00e4ter setzen. Rundherum anbraten. Zucker, Ingwer und Bier dazugeben.
\nMit der Schwartenseite nach oben im vorgeheizten Backofen bei 170\u00b0C auf der zweiten Einschubleiste von unten 2,5 Stunden schmoren (Gas 1-2, Umluft 2 Stunden bei 150\u00b0C). Dabei nach und nach den Fond dazugie\u00dfen.
\n3. Haseln\u00fcsse br\u00e4unen. Butter zerlassen. Kartoffeln in der Schale garen. Noch warm pellen und durch die Kartoffelpresse dr\u00fccken. Z\u00fcgig mit Eigelb, St\u00e4rke, Butter und Haseln\u00fcssen zu einem geschmeidigen
\nKn\u00f6delteig verarbeiten. Mit Salz und Muskat w\u00fcrzen. Zu einer Rolle formen und 10 Minuten ruhenlassen.
\n4. Die Zwetschgen halbieren und entsteinen. Nach 90 Minuten Garzeit zum Braten geben. Die Mirabellen aufschneiden, den Stein herausl\u00f6sen und durch ein St\u00fcck W\u00fcrfelzucker ersetzen. Den Kn\u00f6delteig in 12
\nScheiben schneiden, auf bemehlter Arbeitsfl\u00e4che etwas flach dr\u00fccken. Je 1 gef\u00fcllte Mirabelle in die Mitte setzen, den Teig zu Kn\u00f6deln formen. Salzwasser in einem Topf erhitzen.
\n5. Kn\u00f6del ins kochende Salzwasser geben, 20 Minuten ziehen (nicht kochen!) lassen, herausnehmen, abtropfen lassen. Den Braten mit Zwetschgen und Kn\u00f6deln servieren.<\/p>\n

Dazu pa\u00dft ged\u00fcnsteter Wei\u00dfkohl.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 800 g Zwetschgen 12 Feste Mirabellen 20 g Frische Ingwerwurzel 2 kg Schweinebraten (mit Schwarte) 1 TL K\u00fcmmel Salz, Pfeffer 3 EL \u00d6l 30 g Brauner Zucker 1\/2 l Dunkles Bier 300 ml Kalbsfond 80 g Haselnu\u00dfkerne (gehackt) 30 g Butter 1kg Kartoffeln (mehligkochend) 3 Eigelb (Klasse M) 80 g Speisest\u00e4rke Muskatnu\u00df (frisch gerieben) … <\/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-4963","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-krustenbraten","item-wrap"],"yoast_head":"\nKrustenbraten 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Mai 2011","format":false,"excerpt":"Zutaten: 2 kg Krustenbraten 2 kg Salz Pfeffer Scharfer Senf Zubereitung: Das Salz auf ein mit Backpapier ausgelegtes Backblech geben und etwa in Form des Fleisches (etwas gr\u00f6\u00dfer) bringen. Die Schwarte rautenf\u00f6rmig einschneiden, dann wird das Fleisch gepfeffert und rundherum dick mit dem Senf eingerieben. Nun den Braten auf das\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":4963,"position":5},"title":"Kr\u00e4uter-Krustenbraten","author":"Steffen","date":"26. 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 "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\/4963","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=4963"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4963\/revisions"}],"predecessor-version":[{"id":4965,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4963\/revisions\/4965"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}