Marinierter Schwenkbraten Marinated Pork Steaks Food

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AUTHENTIC SCHWENKBRATEN (GERMAN BBQ PORK STEAKS)



Authentic Schwenkbraten (German BBQ Pork Steaks) image

Try this delicious traitional recipe from the Saarland. This marinate pork steaks are called Schwenkbraten and are traditionally cooked on a Schwenkgrill

Provided by Marita

Categories     Main Course

Time P1DT20m

Number Of Ingredients 12

4 pork neck steaks (about 200 g/ 7oz each 4 You can substitute the pork neck steaks, with pork chop or pork loin steaks. )
150 ml vegetable oil (5 oz)
2 large onions
3 garlic cloves
5 juniper berries
1 tbsp German mustard (or substitute with Dijon Mustard )
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika powder
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

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.

Nutrition Facts : Calories 365 kcal, Carbohydrate 7 g, Protein 1 g, Fat 38 g, SaturatedFat 6 g, TransFat 1 g, Sodium 627 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 31 g, ServingSize 1 serving

GERMAN SCHWENKBRATEN (PORK STEAK BARBECUE) RECIPE



German Schwenkbraten (Pork Steak Barbecue) Recipe image

The Schwenker is a pork steak marinated for at least 24 hours and grilled over a wood fire. Learn how to cook this authentic and delicious dish.

Provided by Jennifer McGavin

Categories     Dinner     Lunch     Entree

Time 8h40m

Yield 10

Number Of Ingredients 10

4.4 pounds/2 kilograms pork shoulder
1 cup oil
4 garlic cloves (minced)
1 to 2 tablespoons spicy mustard
2 teaspoons ground paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper (freshly ground)
8 juniper berries (crushed)
1 to 2 teaspoons dried oregano
3 to 4 onions (sliced)

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.

Nutrition Facts : Calories 809 kcal, Carbohydrate 6 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 17 g, Sodium 172 mg, Sugar 2 g, Fat 66 g, ServingSize 8 servings, UnsaturatedFat 0 g

MARINATED PORK STEAKS



Marinated Pork Steaks image

My local grocery store seems to put pork steaks on sale quite often, so I needed to find some other ways to make them. This makes them a little bit tropical, plus I just love grilled pineapple!!

Provided by breezermom

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 pork blade steaks, about 3/4 inch thick
1 (8 1/4 ounce) can sliced pineapple (I like to use fresh pineapple, and then just use a can of pineapple juice for the marinade)
1 medium onion, chopped
1/2 cup soy sauce
1/4 cup vegetable oil
3 tablespoons light corn syrup
1 teaspoon ground ginger

Steps:

  • Trim the excess fat from the pork steaks, and place them in a large shallow container.
  • Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.
  • Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.
  • Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.
  • Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.

Nutrition Facts : Calories 230.5, Fat 13.8, SaturatedFat 1.8, Sodium 2023, Carbohydrate 25.2, Fiber 1.6, Sugar 12, Protein 4.4

MARINATED PORK STEAK



Marinated Pork Steak image

I love this recipe because it's easy to fix, and is very tasty. And it makes the meat so tender, no need for a knife. And you have many chioces in flavors, 6 or more. I just saw the ad for this product, the marinade, and had to try it. I cook the meat in the oven, so you have free time to prep or cook the side dishes, or do other things til the meat is done. It's a keeper.

Provided by Randall Willoughby

Categories     Chicken

Time 1h40m

Yield 3 serving(s)

Number Of Ingredients 5

2 -3 pork steaks
1 package mccormick grill mates spicy caribbean marinade
1/4 cup water
2 tablespoons vegetable oil
1 tablespoon vinegar

Steps:

  • I just came across this marinade in the grocery store, in the spice isle, and the flavors caught my eye, so I thought I'd try some.
  • I was hooked.
  • There are several more flavors available, 6-8 I think, all together.
  • The Spicy Caribbean is my favorite.
  • It is so good!
  • Combine the marinade with 1/4 cup water, 2 tbsp's vegetable oil,& 1 tbsp of vinegar, as package states, in a 3 qt.
  • glass casserole baking dish.
  • Mix well.
  • Put 3 good sized pork steaks into the casserole dish.
  • Turn to coat both sides.
  • You may want to add more marinade, to adjust for your taste.
  • One package may not cover enough, according to the size of the steaks.
  • Marinate in the fridge for 30 minutes or longer, depending on when you want to cook them.
  • I've left them in overnight.
  • Then, when you're ready to cook them, I cook them in the oven at 350 degrees for 1-1 1/2 hours.
  • You can grill or broil them too, if desired.
  • This can also be doubled too, 6 steaks, 2 pkgs.
  • marinade, etc.
  • This is so delicious, so tasty& tender.
  • The meat just falls off the bone.
  • And you can drain the fat off prior to eating, as well as pat them to rid even more fat.
  • And the excess fat on the steaks is easily removed while eating.
  • Their is several different flavors of this marinade, but this one is my favorite.
  • It is a bit spicy, so be aware.
  • But I love the spices in this flavor.
  • And you can use beef& chicken as well.
  • I love this dish!
  • You will too!
  • All you need to add is some mashed taters& gravy& a few veggies, and you're ready!

Nutrition Facts : Calories 181.6, Fat 13.4, SaturatedFat 2.7, Cholesterol 44.4, Sodium 35.2, Protein 14.3

MARINATED SPICY PORK CHOPS



Marinated Spicy Pork Chops image

This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.

Provided by REDPONYGIRL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 6h30m

Yield 8

Number Of Ingredients 6

¾ cup soy sauce
¼ cup fresh lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
¼ teaspoon garlic powder
8 center cut pork chops

Steps:

  • In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
  • Preheat an outdoor grill for high heat.
  • Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g

GERMAN SCHWENKBRATEN



German Schwenkbraten image

This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!

Provided by Kimberly McCutcheon-Seabolt

Categories     World Cuisine Recipes     European     German

Time P1DT35m

Yield 8

Number Of Ingredients 12

10 onions, cut into wedges
1 cup vegetable oil
4 cloves garlic, crushed
7 dried juniper berries, crushed
1 tablespoon German stone ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
8 (8 ounce) boneless pork loin chops

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.

Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g

SCHWENKBRATEN



Schwenkbraten image

Make and share this Schwenkbraten recipe from Food.com.

Provided by Lavender Lynn

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

5 onions, cut into wedges
1/2 cup vegetable oil
2 garlic cloves, crushed
3 1/2 juniper berries, crushed, dried
1 1/2 teaspoons stone ground mustard, German
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons paprika
1 1/2 teaspoons curry powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
4 (8 ounce) boneless pork loin chops

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.

Nutrition Facts : Calories 640.2, Fat 41.2, SaturatedFat 8.2, Cholesterol 129.3, Sodium 430.6, Carbohydrate 16.9, Fiber 3.3, Sugar 6.2, Protein 50.3

SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS



Schweinebraten-Marinated Pork Loin Chops image

*Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.

Provided by Brenda.

Categories     Lunch/Snacks

Time P3DT10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 ounces paprika (If you use hot paprika, omit the black pepper. I like the smoked Spanish paprika, but sweet is ok to)
1 ounce salt
1 ounce black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup fresh parsley, chopped
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 large onion, sliced
8 boneless pork loin chops, 1/2 thick (If they are thicker, pound them between plastic wrap to 1/2 inch thick)

Steps:

  • Mix all spices and onion in a ziploc bag.
  • Generously oil both sides of meat, and place in bag.
  • Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
  • Every day, gently knead bag to mix up spices a little.
  • After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
  • Cook chops on the grill and serve on buttered hard rolls.
  • Things I have learned by making these:.
  • You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
  • The spice amounts may seem excessive, but they are correct.
  • Do not use chops thicker than 1/2 inch, or they are too tough.
  • I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
  • When you remove them from the bag, they are messy.
  • The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
  • When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
  • Grilling does them more justice than broiling, and only takes about 10 minutes.

Nutrition Facts : Calories 133.3, Fat 4.1, SaturatedFat 0.7, Sodium 2786.3, Carbohydrate 28, Fiber 13.8, Sugar 5.8, Protein 6

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