{"id":5595,"date":"2014-03-04T20:00:31","date_gmt":"2014-03-04T20:00:31","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5595"},"modified":"2014-01-08T20:20:23","modified_gmt":"2014-01-08T20:20:23","slug":"pfaelzer-fleischtopf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/04\/pfaelzer-fleischtopf\/","title":{"rendered":"Pf\u00e4lzer Fleischtopf"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Rinderbrust
\n100 g Speck, durchwachsen
\n1 Schweineohr
\n100 g Schinken, gekocht (im St\u00fcck)
\n100 g Schweinszunge
\n2 Schinkenw\u00fcrste
\n250 g Bohnenkerne, braun
\n1 Zwiebel
\n1 Bund Suppengr\u00fcn
\n1 Knoblauchzehe
\n1 Bund Petersilie
\n1 Paprikaschote, rot
\n1 Paprikaschote, gr\u00fcn
\n1 Lorbeerblatt
\n1 TL Salz
\n1 TL Pfeffer, schwarz<\/p>\n

Zubereitung<\/strong>
\nDie Bohnenkerne 12 Stunden einweichen; abtropfen lassen. In einem gro\u00dfen Topf mit 2 l warmem Wasser das Rindfleisch, den Speck, das Schweineohr und dem Salz eine Stunde bei mittlerer Hitze kochen. Die Zwiebel sch\u00e4len, das Suppengr\u00fcn putzen, waschen und beides kleinschneiden. Die Knoblauchzehe sch\u00e4len und ebenso wie die Petersilie hacken. Die Paprikaschoten von den Kernen befreien, waschen und in Streifen schneiden.
\nNach der Stunde Garzeit den Schinken, die Zunge, die W\u00fcrste, die Zwiebel- und Suppengr\u00fcnw\u00fcrfel, den Knoblauch, die Petersilie sowie das Lorbeerblatt und den Pfeffer zum Eintopf geben und weitere 30 Minuten kochen.
\n15 Minuten vor Garzeitende die Paprikastreifen zuf\u00fcgen. Das Fleisch in W\u00fcrfel und die W\u00fcrste in Scheiben schneiden und wieder in den Eintopf zur\u00fcckgeben.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Rinderbrust 100 g Speck, durchwachsen 1 Schweineohr 100 g Schinken, gekocht (im St\u00fcck) 100 g Schweinszunge 2 Schinkenw\u00fcrste 250 g Bohnenkerne, braun 1 Zwiebel 1 Bund Suppengr\u00fcn 1 Knoblauchzehe 1 Bund Petersilie 1 Paprikaschote, rot 1 Paprikaschote, gr\u00fcn 1 Lorbeerblatt 1 TL Salz 1 TL Pfeffer, schwarz Zubereitung Die Bohnenkerne 12 Stunden … <\/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":[68,6,57,47],"tags":[],"class_list":["post-5595","post","type-post","status-publish","format-standard","hentry","category-eintopf","category-hauptgerichte","category-rind","category-schwein","item-wrap"],"yoast_head":"\nPf\u00e4lzer 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