{"id":5577,"date":"2014-02-23T17:48:42","date_gmt":"2014-02-23T17:48:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5577"},"modified":"2014-01-05T17:58:26","modified_gmt":"2014-01-05T17:58:26","slug":"sauerbraten-in-buttermilch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/","title":{"rendered":"Sauerbraten in Buttermilch"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Rinderbraten
\n2 Zwiebeln
\n3 Becher Buttermilch (a 500 ml)
\n3-5 Lorbeerbl\u00e4tter
\n10 Pimentk\u00f6rner
\n10 Wacholderbeeren
\nca. 20 Pfefferk\u00f6rner
\nSalz
\nPfeffer
\nSenf
\n1 Becher saure Sahne
\n1 Bund Suppengr\u00fcn
\n2-3 Scheiben Mischbrot<\/p>\n

Zubereitung<\/strong>
\nDen Rinderbraten waschen und trocken tupfen. In einer Sch\u00fcssel oder Topf mit der Buttermilch \u00fcbergie\u00dfen, bis er vollst\u00e4ndig bedeckt ist. Lorbeerbl\u00e4tter, Wacholder, Pfefferk\u00f6rner und Piment hinzuf\u00fcgen sowie die in Scheiben geschnittenen Zwiebeln. Das Fleisch mindestens zwei Tage beizen lassen, dabei alle 12 Stunden wenden.<\/p>\n

Nach dem Beizen das Fleisch trocken tupfen, mit Senf einschmieren und mit Salz und Pfeffer w\u00fcrzen. In einem geeigneten Gef\u00e4\u00df anbraten, das geputzte Suppengr\u00fcn dazu geben , das Brot in St\u00fccke geschnitten ebenfalls. Mit Wasser angie\u00dfen und schmoren lassen (2-3 Stunden). Das Fleisch in Alufolie einwickeln und im Ofen warm stellen. Die So\u00dfe p\u00fcrieren und mit saurer Sahne, Salz und Pfeffer abschmecken.<\/p>\n

Fertsch!<\/p>\n","protected":false},"excerpt":{"rendered":"

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, bis er vollst\u00e4ndig bedeckt ist. … <\/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":[6,57],"tags":[700],"class_list":["post-5577","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-sauerbraten","item-wrap"],"yoast_head":"\nSauerbraten in Buttermilch<\/title>\n<meta name=\"description\" content=\"- Sauerbraten in Buttermilch\" \/>\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\/2014\/02\/23\/sauerbraten-in-buttermilch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauerbraten in Buttermilch\" \/>\n<meta property=\"og:description\" content=\"- Sauerbraten in Buttermilch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/\" \/>\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=\"2014-02-23T17:48:42+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\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Sauerbraten in Buttermilch\",\"datePublished\":\"2014-02-23T17:48:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/\"},\"wordCount\":150,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Sauerbraten\"],\"articleSection\":[\"Hauptgerichte\",\"Rind\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/\",\"name\":\"Sauerbraten in Buttermilch\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-02-23T17:48:42+00:00\",\"description\":\"- Sauerbraten in Buttermilch\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/23\\\/sauerbraten-in-buttermilch\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sauerbraten in Buttermilch\"}]},{\"@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":"Sauerbraten in Buttermilch","description":"- Sauerbraten in Buttermilch","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\/2014\/02\/23\/sauerbraten-in-buttermilch\/","og_locale":"de_DE","og_type":"article","og_title":"Sauerbraten in Buttermilch","og_description":"- Sauerbraten in Buttermilch","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/","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":"2014-02-23T17:48:42+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\/2014\/02\/23\/sauerbraten-in-buttermilch\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Sauerbraten in Buttermilch","datePublished":"2014-02-23T17:48:42+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/"},"wordCount":150,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Sauerbraten"],"articleSection":["Hauptgerichte","Rind"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/","name":"Sauerbraten in Buttermilch","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-02-23T17:48:42+00:00","description":"- Sauerbraten in Buttermilch","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/23\/sauerbraten-in-buttermilch\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Sauerbraten in Buttermilch"}]},{"@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-1rX","jetpack-related-posts":[{"id":4959,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/27\/krustenbraten-73\/","url_meta":{"origin":5577,"position":0},"title":"Krustenbraten 73","author":"Steffen","date":"27. Januar 2013","format":false,"excerpt":"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\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":5577,"position":1},"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":4953,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/26\/frankischer-schweinebraten-mit-honig-thymiankruste\/","url_meta":{"origin":5577,"position":2},"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":5666,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/04\/provencalischer-schweinebraten\/","url_meta":{"origin":5577,"position":3},"title":"Provencalischer Schweinebraten","author":"Steffen","date":"4. April 2014","format":false,"excerpt":"Zutaten 3200 g Schweinebraten 1 l Rotweinessig 1 l Rotwein; trocken 1 l Wasser 8 Lorbeerbl\u00e4tter 40 Pfefferk\u00f6rner 8 Zwiebeln 4 Karotte 4 Lauchstange 8 EL \u00d6l 16 Knoblauchzehen 8 TL Kr\u00e4uter der Provence 2 TL Schwarzer Pfeffer 4 TL Senf 1\/2 l Br\u00fche 8 Thymianzweige Zubereitung Fleisch waschen, trocken\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":2206,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/rindsrouladen-klassische-art\/","url_meta":{"origin":5577,"position":4},"title":"Rindsrouladen klassische Art","author":"Steffen","date":"23. Juli 2011","format":false,"excerpt":"Zutaten 4 Rindsschnitzel \u00e0 180 g, am besten aus der Schale geschnitten 16 Scheiben Hamburger Speck, d\u00fcnn geschnitten 1 Essiggurke 2 Karotten 250 Gramm Knollensellerie 1 kleine Petersilwurzel 1 kleine Bund Petersilie 1 Zwiebel 125 ml Rotwein 400 ml Rindsuppe 4 Zehen Knoblauch 2 Lorbeerbl\u00e4tter 5 Pfefferk\u00f6rner Salz Pfeffer Mehl\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":5577,"position":5},"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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5577","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=5577"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5577\/revisions"}],"predecessor-version":[{"id":5578,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5577\/revisions\/5578"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}