{"id":1718,"date":"2023-11-29T10:22:26","date_gmt":"2023-11-29T08:22:26","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=1718"},"modified":"2023-11-29T10:22:26","modified_gmt":"2023-11-29T08:22:26","slug":"saulecker-rauberbraten-schmort-im-ofen-einfach-vor-sich-hin","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=1718","title":{"rendered":"Saulecker! R\u00e4uberbraten, schmort im Ofen einfach vor sich hin!"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"526\" height=\"349\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-208.png\" alt=\"\" class=\"wp-image-1720\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-208.png 526w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/11\/image-208-300x199.png 300w\" sizes=\"auto, (max-width: 526px) 100vw, 526px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zutaten<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salz, Pfeffer und Muskat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">nach Belieben Zwiebeln<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">nach Belieben Knoblauch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 \u00bd kg Schweinefleisch (Kamm)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 EL Senf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 EL Tomatenketchup<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Paprikapulver<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Tasse Wasser<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zubereitung<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Als erstes den Schweinekamm von oben in ca. 2 \u2013 3 cm-Abstand einschneiden, sodass die einzelnen Scheiben noch miteinander verbunden sind.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Danach eine kr\u00e4ftige W\u00fcrzmischung aus Senf, Ketchup, Salz, Pfeffer, Paprika und Muskat herstellen und in die entstandenen Zwischenr\u00e4ume streichen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Als nachtes dann in jeden Zwischenraum 1-2 Zwiebelscheiben und, wer es mag, auch Knoblauch einlegen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gerne die Reste der W\u00fcrzmischung auch noch auf das Bratst\u00fcck streichen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jetzt mit 1 Tasse Wasser in den Bratschlauch (oder eine geschlossene Pfanne) legen und f\u00fcr ca. 2 Stunden bei 210 Grad im Backofen garen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Abschlie\u00dfend noch 20 Minuten ohne Bratschlauch oder Pfannendeckel knusprig werden lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Das Braten Schmeckt sehr gut zu Brot, aber auch zu Kartoffeln mit Gem\u00fcse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Auch Ideal f\u00fcr Partys, da der Braten lange warm bleibt, im Ofen und mit der Zeit immer besser wird.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten Salz, Pfeffer und Muskat nach Belieben Zwiebeln nach Belieben Knoblauch 1 \u00bd kg Schweinefleisch (Kamm) 3 EL Senf 3 EL Tomatenketchup Paprikapulver 1 Tasse Wasser Zubereitung Als erstes den [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1718"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1718\/revisions"}],"predecessor-version":[{"id":1721,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1718\/revisions\/1721"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/1719"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}