Spiessbraten, Idar-Obersteiner Style, Homemade

Rating: 3.22 / 5.00 (9 Votes)

Total time: 45 min



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 -.

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