German Schwenkbraten Food

AUTHENTIC SCHWENKBRATEN (GERMAN BBQ PORK STEAKS)

Steps:

• Peel and slice the onions finely.
• Peel the garlic cloves and crush them.
• Crush the Juniper berries with a pestle or mortar or use another heavy item.
• Assemble the remaining ingredients( mustard, thyme, oregano, paprika powder, cayenne pepper, salt and pepper) for the marinade and place them in a large shallow bowl. With a spoon stir the ingredients to achieve a smooth mass.
• Add the pork steaks to the bowl and rub the marinade in. Store the marinated pork chops in an airtight container in the fridge. ( I like to keep them in a zip lock bag, to ensure the pork steaks are fully covered in the marinade.)
• Leave to marinate for at least 24-48 hours. Remove the meat from the fridge at least 1 hour before grilling.
• Oil your grill plate before making the fire.
• With the back of a spoon remove the onions from the pork steaks. You can fry them in a pan on the stove or place them in some foil to cook over the bbq.
• Grill each steak for about 10-15 minutes (exact cooking time depends on the thickness of the steak and the heat of the grill)
• Serve with a side salad and white crusty bread. If you like you can place the cooked onions on top of the steaks.

GERMAN SCHWENKBRATEN (PORK STEAK BARBECUE) RECIPE

Steps:

• Gather the ingredients.
• If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it , and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks.
• Mix the oil with the garlic , mustard and the rest of the spices in a large bowl.
• Add the steaks and the onions and turn to coat.
• Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.
• Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8 to 10 minutes per side.

GERMAN SCHWENKBRATEN

Steps:

• Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
• Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
• Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

SPIESSBRATEN, IDAR-OBERSTEIN STYLE

Steps:

• Mix the spices with your hands, squeezing the onions until they get juicy.
• Place some of the spice mixture in a dish, place the meat on top and cover with the rest of the mixture.
• Cover the dish and marinate for at least 3 hours or up to 6 hours. I don't recommend to marinate over night because the onions will turn bitter.
• Fire up the grill and when it has its cooking temperature, remove the marinade from the meat and grill to desired doneness.
• If you go with pork tenderloin, make sure you don't overcook the meat. Take it off the grill when it is still flexible when you press on it with your finger. Place it in an oven dish, cover it and let it rest in the oven at about 200 degrees for 10 minutes. This gives the juices a chance to settle and the meat will be soooo tender.

SCHWENKBRATEN

Steps:

• Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
• Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
• Remove pork from marinade and allow to come to room temperature as you preheat the grill.
• Wrap the onions separately with foil to create a pouch. Discard marinade.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

SCHWEINEBRATEN - GERMAN STYLE ROAST PORK

Steps:

• Preheat oven to 350°F.
• Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
• Let stand for one hour.
• Spray your roasting pan with cooking spray.
• Place the vegetables into roasting pan and pour liquid of choice.
• Place the roast, fat side down, in the roasting pan on top of the vegetables.
• Cover tightly and roast for one hour.
• Remove from oven, uncover and turn roast fat side up.
• Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
• Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
• Remove and save the vegetables to serve on the side.
• Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
• Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
• Slice the roast thinly and serve with the gravy on the side.
• For additional richness, the gravy may be finished with a little butter, cream or sour cream.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.