Spiessbraten
and Schwenkbraten
A dish originating from the German
city of Idar-Oberstein
Schwenkbraten
(schwenk= swinging arm)
An actual Swinging grill
over the coals for this
Steak dish
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Spiessbraten
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The Spiessbraten and
Schwenkbraten (A Pork or Beef Steak dish),
belong to the city of Idar-Oberstein
Germany, as well as the jewelry and precious
stones. It started in the 1800's when Gem
stone prospectors returned from South
America and wanted to do their own version
of steaks like the Gaucho's did.
It is known as a typical
meal in the whole area, even far away from
the borders of Idar-Oberstein. |
Idar-Oberstein is in the Rhineland-Pfalz
area of Germany |
This is the famous "Rock Church" in
Idar-Oberstein |
In the springtime when the
days become a little warmer and even more
sunny, the Spiessbraten and Schwenkbraten
barbecue time starts. At some days in the
summer time even whole streets are
surrounded by the fragrance of the meat that
is well done on an open beach-wood-flame.
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There are many versions of
Spiessbraten or Schwenkbraten. First there is the
version that is done on a barbecue grill (Schwenkbraten)
and second the version where the meat is rolled with
onion and spices and often roasted on a spit over
beachwood coals. (Spiessbraten).
For our
Bavarian Grill Stein Club dinner we will follow this
recipe:
Rolled
SPIESSBRATEN is made with pork loin
that has been flattened. You do this
by cutting it in a reverse jelly
roll. Then flatten it out with a
meat hammer.
We recommend to prepare the meat one
night before. Spice it with salt,
pepper, onions and garlic as well.
Cut the onions in little pieces and
fill the meat with the onions. Roll
the meat and tie it with string. The
next day you prepare your fire, put
the meat on a stick and turn it for
1 1/2 hours, put it on a rotisserie
or slow roast it in an oven.
Now let it
rest for about 15 minutes and cut
the meat in slices.
As you can see: We will require a
fairly accurate estimate for how
many members we will cook for:
Please call us at
972 881 0705 or
send us your reservation to
bavarian@bavariangrill.com
We will serve
ours with Kartoffelsalat, Tomaten
Salat and Broetchen, (you can use
Baguette, if you can't find some
Broetchen).
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You
could also prepare this dish with BEEF and use about
2 lbs of Beef Sirloin or flank Steak. There are many
other recipes and ways to prepare this dish.
Schwenkbraten
Pork Steaks
Traditionally these pork steaks are cooked on a
swinging grill over beechwood coals. It is very hard
to find beechwood here in the United States, so I am
told that oak is an acceptable substitute.
4
pounds boneless pork roast ( boneless pork loin
would work well)
1 cup oil
10 onions, cut into strips
4 cloves garlic, crushed
7 crushed juniper berries
1 tablespoon german mustard
Thyme, Oregano, Curry, Paprika, Cayenne Pepper and
Black
Pepper*
Cut
the Pork Roast into about 8 slices. Place your
onions into a bowl and pound them slightly to
release their wonderful flavor. Add the remaining
ingredients (oil, garlic, juniper berries, mustard
and spices) and mix well.
Place a pork roast steak into a dish and then cover
with some of the onion mixture, being sure to mash
the onions into the meat; add another pork roast
steak and more onion mixture. Continue until all of
the pork roast steaks have been covered with the
onion mixture. Marinate for at least
24 hours, covered, in the refrigerator.
When
ready to grill, remove the pork roast steaks from
the refrigerator and let them come to room
temperature. In the meantime, prepare your fire. The
wood should be brought to hot coals. Oil your grill
surface before placing the meat onto the grill.
Grill the pork roast steaks and onions slowly over
the hot coals for 10-15 minutes on each side
(depending on how you like the steaks).
From
Dwayne
For Beef Schwenkbraten
Use
T-Bone or Rib eye steaks about 1 lb a piece and at
least an inch thick.
Seasoning
Salt , Pepper, Onions and chopped fresh garlic.
This recipe has you cut the onions into rings.
Preparation the night before;
First put salt (preferably Kosher salt) and fresh
cracked pepper on the steaks. Then place the onion
rings and chopped garlic in a bowl and salt and
pepper them as well. ( this brings out some juices
of the onion and garlic ) Press the onions and
garlic into the meat now. and place in a plastic
storage bag and wrap it tight so the onions make
good contact.
Take
off the onions and broil to each persons likeness as
you did the pork schwenkbraten.
SPIESSBRATEN
BEEF STEAK
sometimes called "August Goerg's Grilled Steak"
1
large T-Bone steak (just over 1 lb), at least 1 1/4
inches thick, per person
1 shallot or small onion chopped
freshly ground black pepper
pinch mace
Mix
together the shallot or onion with the pepper and
mace. Insert a few shallot pieces into the steak
using the point of a small knife.
Coat
the steak with the shallot mixture, pressing it in
so it will adhere.
Remove the loose shallot pieces and grill the steak
(over a fire of oak logs, says August Goerg, from
which the bark has been removed).*
Take
the steaks off the grill while they are still pink
inside. Sprinkle them with salt.
*Note: A special grill is used, suspended with 3
chains from an iron tripod and constantly swinging
through the flames.
From:
http://www.kitchenproject.com/kpboard/recipes/SpiessbratenSchwenkbraten.htm
and THE CUISINES OF GERMANY by Horst Scharfenberg
