{"id":5666,"date":"2014-04-04T19:19:01","date_gmt":"2014-04-04T19:19:01","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5666"},"modified":"2014-01-25T19:30:29","modified_gmt":"2014-01-25T19:30:29","slug":"provencalischer-schweinebraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/04\/provencalischer-schweinebraten\/","title":{"rendered":"Provencalischer Schweinebraten"},"content":{"rendered":"

Zutaten<\/strong>
\n3200 g Schweinebraten
\n1 l Rotweinessig
\n1 l Rotwein; trocken
\n1 l Wasser
\n8 Lorbeerbl\u00e4tter
\n40 Pfefferk\u00f6rner
\n8 Zwiebeln
\n4 Karotte
\n4 Lauchstange
\n8 EL \u00d6l
\n16 Knoblauchzehen
\n8 TL Kr\u00e4uter der Provence
\n2 TL Schwarzer Pfeffer
\n4 TL Senf
\n1\/2 l Br\u00fche
\n8 Thymianzweige<\/p>\n

Zubereitung<\/strong>
\nFleisch waschen, trocken tupfen. Zwiebeln in Ringe, Karotte und Lauch putzen und kleinschneiden. Essig, Wein und Wasser mit Lorbeerbl\u00e4ttern, Pfefferk\u00f6rnern und klein geschnittenem Gem\u00fcse aufkochen. In den erkalteten Sud das Fleisch \u00fcber Nacht einlegen. Dann Fleisch abtropfen lassen.
\n\u00d6l, zerdr\u00fcckten Knoblauch und Gew\u00fcrze gut verr\u00fchren. Den Braten damit bestreichen, in einen Br\u00e4ter legen.
\nDie restliche \u00d6l-Kr\u00e4utermischung, Br\u00fche und 1\/8 l durchgeseihte Marinade zugie\u00dfen. Thymianzweige hineingeben. Im vorgeheizten Ofen bei 200\u00b0C 90 Minuten, dann nochmal 15 Minuten bei 240\u00b0C braten.
\nFleisch herausnehmen, Fond abseihen, wenn n\u00f6tig, entfetten. Nach Belieben den Fond mit Mehl oder Speisest\u00e4rke andicken.
\nDazu: Semmelkn\u00f6del<\/p>\n","protected":false},"excerpt":{"rendered":"

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 tupfen. Zwiebeln in Ringe, Karotte … <\/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":[688],"class_list":["post-5666","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-braten","item-wrap"],"yoast_head":"\nProvencalischer 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