Spiessbraten, Idar-Obersteiner Style, Homemade

Cut 2 kg crested roast into 3-5 cm flat, hand-sized pieces.

At least 4 hours before roasting sprinkle with pepper, salt (pressing spices a little). Remove peel from 1 kg of onions and slice very finely, season with salt and pepper and mash firmly with hands until onions are well crushed. Then rub meat with it and then layer in onions and cover with onions as well. Stand for about 4 hours. Thick pieces perhaps lard with onions.

Roasting process: fire from beech wood (this causes acetic acid present in wood in meat). Put the pieces of meat on a hot grill and roast them with flame on both sides. Then roast only on short flame and plenty of embers until meat is firm. Do not pierce with fork, as juice will run out.

Roasting time: Approx. 40 min each according to thickness. Meat is usually good when the juice is on the pieces or when the meat does not give after pressing on it.

Origin: About 100 years ago agates and gemstones were found in and around Idar-Oberstein. When the local finding places were no longer found and the mining did not bring enough work to the local agate cutters, a stone trader emigrated to Australia and Brazil and sent the stones found there to his home country for cutting. On this occasion, this meat preparation and frying method was also brought to Idar-Oberstein.

Tip: Cook only with high quality spices -.

Related Recipes:

Rabo De Toro a La Jerezana – Ox Drag Jerez Style1. cut the bull or oxtails into small pieces best from the butcher. Wash them with cold water. Put the meat in... Harz Lamb in ButtermilkOne recipe makes 4 to 6 servings. Rinse the lemon, grate the peel, place in a small bowl form and covered with... Braised Shoulder ShankFor the braised shoulder shank, wash the meat and pat dry. Season with salt and pepper. Peel and finely chop... Belgian Garlic Meat with Endive VegetablesDivide the garlic bulb into cloves, peel them and cut them in half. Select the endives, rinse and cut into 3-4... Rosemary Chicken with Spicy SauceRinse the ready-to-cook chicken, dry it, cut it in half, cut off the wings and legs, and cut the breast and... Alsatian StewCut the meat into small pieces and season with salt, pepper and thyme. Chop the garlic and add to the meat... Stuffed Leg of Fresh Boar in Bread DoughFor the filling: Put to cool. Crush white bread in a hand mixer, put in a suitable bowl. Add egg, mushroom... Tandoori Saddle of Lamb with Fried PolentaSprinkle lamb generously with tandoori spice, pressing well until smooth and shaking off any spice left over... Rabbit in Beer Sauce1. remove all suet from rabbit and divide into six to eight pieces, rinse and pat well with kitchen roll. Cut... Soppi Mondongo, Tripe SoupRinse the pig’s trotter properly under running water. Allow to bubble up with water. Skim off the foam...