{"id":5289,"date":"2013-03-06T10:57:50","date_gmt":"2013-03-06T10:57:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5289"},"modified":"2013-03-06T10:57:50","modified_gmt":"2013-03-06T10:57:50","slug":"pokelhaxe-mit-backeskartoffeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/pokelhaxe-mit-backeskartoffeln\/","title":{"rendered":"P\u00f6kelhaxe mit Backeskartoffeln"},"content":{"rendered":"

Zutaten<\/strong>
\n200 ml Kalbsfond
\n200 ml Wasser
\n1 Gep\u00f6kelte Kalbshaxe (2 kg, beim Metzger vorbestellen)
\n300 g Zwiebeln
\n100 g Durchwachsener Speck
\n1,2 kg Kartoffeln
\n150 g Sellerie
\n300 g M\u00f6hren. 1 kleine Porreestange
\n5 Wacholderbeeren
\n2 Nelken
\n3 Lorbeerbl\u00e4tter
\nPfeffer & Salz
\n200 g Sauerrahm
\n200 g Cr\u00e8me fra\u00eeche
\n250 ml Trockener Wei\u00dfwein (Silvaner)
\n1\/2 TL Gemahlener Zimt<\/p>\n

Zubereitung<\/strong>
\n1. Fond mit 150-200 ml Wasser in einem Br\u00e4ter aufkochen. Haxe hineinlegen, 5-6 Minuten leise darin kochen lassen und dabei mehrmals wenden. Haxe im vorgeheizten Ofen auf der untersten Schiene bei 180\u00b0C 80 Minuten offen garen (Gas 2-3, Umluft nicht empfehlenswert). Dabei eventuell noch etwas Wasser zugie\u00dfen.
\n2. Inzwischen Zwiebeln und Speck in feine Streifen schneiden. Kartoffeln, Sellerie, M\u00f6hren und Porree putzen, waschen, abtropfen lassen. Kartoffeln in 4 cm gro\u00dfe W\u00fcrfel, restliches Gem\u00fcse in d\u00fcnne Scheiben schneiden. Wacholder und Nelken grob zersto\u00dfen. Zwiebeln, Speck, Gem\u00fcse, Gew\u00fcrze und Lorbeer mischen, salzen und pfeffern. Sauerrahm, Cr\u00e8me fra\u00eeche und Wein verr\u00fchren und salzen.
\n3. Br\u00e4ter aus dem Ofen nehmen, Haxe herausheben. Ofentemperatur auf 165\u00b0C zur\u00fcckschalten. Kartoffelmischung im Br\u00e4ter verteilen. Haxe darauf legen und den Wein zugie\u00dfen. Die Sauerrahmmischung mit einem L\u00f6ffel auf dem Gem\u00fcse verteilen und mit Zimt bestreuen. Den Br\u00e4ter im Ofen auf die unterste Schiene stellen. Die Haxe bei 165 Grad in 2 – 2,5 Stunden zu Ende garen (Gas 1-2, Umluft nicht empfehlenswert).
\n4. Br\u00e4ter aus dem Ofen nehmen. Die Haxe herausheben, etwas abk\u00fchlen lassen, das Fleisch vom Knochen l\u00f6sen, in Scheiben schneiden und auf die Backeskartoffeln legen. Das Gericht im Br\u00e4ter servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 ml Kalbsfond 200 ml Wasser 1 Gep\u00f6kelte Kalbshaxe (2 kg, beim Metzger vorbestellen) 300 g Zwiebeln 100 g Durchwachsener Speck 1,2 kg Kartoffeln 150 g Sellerie 300 g M\u00f6hren. 1 kleine Porreestange 5 Wacholderbeeren 2 Nelken 3 Lorbeerbl\u00e4tter Pfeffer & Salz 200 g Sauerrahm 200 g Cr\u00e8me fra\u00eeche 250 ml Trockener Wei\u00dfwein (Silvaner) … <\/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":[6,26],"tags":[557],"class_list":["post-5289","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-kalb","tag-haxe","item-wrap"],"yoast_head":"\nP\u00f6kelhaxe 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Ein Hauch von Petersilie,\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Kalbfleischtopf-mit-Gruenem-Spargel-30580-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5283,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/balsamicosauce\/","url_meta":{"origin":5289,"position":1},"title":"Balsamicosauce","author":"Steffen","date":"5. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 100 g M\u00f6hren 100 g Petersilienwurzel 100 g Knollensellerie 200 g Zwiebeln 2 Knoblauchzehen 100 g Porree 1,5 kg Knochen und Fleischabschnitte (in kleinen St\u00fccken, m\u00f6glichst ohne Fett) 5 EL Oliven\u00f6l 1 TL Tomatenmark 300 ml Rotwein 300 ml Portwein 8 EL Aceto balsamico 2 l Wasser 10 Wei\u00dfe\u2026","rel":"","context":"In "Sauce"","block_context":{"text":"Sauce","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/sauce\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3024,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/australischer-shepherds-pie\/","url_meta":{"origin":5289,"position":2},"title":"Australischer Shepherd’s Pie","author":"Steffen","date":"4. Dezember 2011","format":false,"excerpt":"Zutaten 400 g Kartoffeln 50 g Butterschmalz 100 g M\u00f6hren 100 g Petersilienwurzel (ersatzweise Sellerie) 400 g Lammfleisch, gew\u00fcrfelt 1 Prise Salz, Pfeffer, Muskat 1 mittlere Zwiebel, fein gehackt 100 ml Rotwein, trocken 250 ml Rinderfond etwas hei\u00dfe Milch 1 EL Mehl 2 EL Petersilie, fein geschnitten 1 EL Butter\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":789,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/riesling-huhn\/","url_meta":{"origin":5289,"position":3},"title":"Riesling Huhn","author":"Steffen","date":"21. 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Oktober 2013","format":false,"excerpt":"Zutaten 500 g Kartoffeln, gekocht und gesch\u00e4lt 100 g Zwiebeln 200 g Speck 30 g Butterschmalz 200 g Sauerkraut 60 g Semmelbroesel 150 g Mehl 1 Ei 60 ml Wasser Salz, Pfeffer K\u00fcmmel aus der Gew\u00fcrzm\u00fchle Muskat 2 EL Petersilie, gehackt 1 EL Schnittlauchr\u00f6llchen 150 g Leberwurst ca. 200 g\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":990,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/herzhaftes-kartoffelgratin\/","url_meta":{"origin":5289,"position":5},"title":"Herzhaftes Kartoffelgratin","author":"Steffen","date":"25. April 2011","format":false,"excerpt":"Zutaten: 1 kg fest kochende Kartoffeln 500 g Zwiebeln 1 Knoblauchzehe 50 g Butter 2 EL Oliven\u00f6l Salz schwarzer Pfeffer 300 ml Gem\u00fcsebr\u00fche Zubereitung: Kartoffeln sch\u00e4len, halbieren und in kochendem Wasser ca. 10 Minuten garen, dann abgie\u00dfen und gut abk\u00fchlen lassen. Backofen auf 200 \u00b0C vorheizen. Kartoffeln in d\u00fcnne Scheiben\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"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\/5289","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=5289"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5289\/revisions"}],"predecessor-version":[{"id":5290,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5289\/revisions\/5290"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}